Text

PROFIL FLAVOR PRODUK FERMENTASI IKAN TERI (STOLEPPHORUS Sp.) BERDASARKAN ANALISIS CHECK ALL THAT APPLY (CATA)

---

Penilaian

---

The CATA method is a consumer-based method that involves collecting information about the sensory profile of a food product based on consumer perception. This research will determine the flavor profiles of various fermented products using Check All That Apply (CATA) analysis. This research involved 100 non-trained panelists who reviewed four types of fermentation products, namely anchovy soy sauce (KT), anchovy paste (TT), anchovy scars (BT), and anchovy rusip (RT) then wrote the results on a questionnaire. The data obtained were analyzed using the CATA tool in the 2022 version of XLSTAT software, including Cochran's q-test, correspondence analysis, and principal coordinate analysis. From the results of the questionnaire, the four products had different values for the dominant attribute, but they all had the same dominant attributes, namely the distinctive aroma of fish, salty taste, grainy mouthfeel, and fish aftertaste. Based on the results of CATA, the CA results showed that anchovy and anchovy rusip scars had a fishy aroma, fishy flavor, anchovy flavor, rancid aroma, acidic aroma, musty aroma, and sour aroma. Anchovy soy sauce products had a sulfur aroma, meaty aroma, fish flavor aftertaste, anchovy aroma, salt aroma, musty flavor, bitter flavor, dry aftertaste, and sweet aroma. Anchovy paste products had an umami flavor, greasy mouthfeel, musty aroma, seluang fish flavor, seluang fish aftertaste, seluang fish aroma, and chelate flavor. In the correlation map between sensory attributes and liking preferences, panelists' favorability scores were positively correlated with salt aroma, salty flavor, and umami flavor attributes. While negatively correlated with the attributes of sweet flavor and aftertaste of seluang fish. The anchovy fermentation products that panelists liked the most had the characteristics of salty aroma, salty flavor, and umami flavor. Keywords: Anchovy, CATA, Fermented products,

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2307002491	T96032	T960322023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T960322023

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xv, 24 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

338.307

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Perikanan
Perikanan ditinjau dari segi ekonomi industri

Specific Detail Info

-

Statement of Responsibility

SEPTA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment