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

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

Mahendra, Prenki Ferdian - Personal Name;

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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
2307002491T96032T960322023Central 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
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No other version available

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