Uji Organoleptik Produk Riceball Ikan Layang (Decapterus spp) Terhadap Pengaruh Penambahan Wortel dan Daun Kelor

Organoleptic Testing of Mackerel Scad (Decapterus spp.) Riceball Products on the Effect of Adding Carrots and Moringa Leaves

Authors

  • Astrina Nur Inayah Universitas Muhammadiyah Sidenreng Rappang
  • Rukmelia Rukmelia Universitas Muhammadiyah Sidenreng Rappang
  • Eka Pratiwi Safri Universitas Muhammadiyah Sidenreng Rappang
  • Sulfika Sulfika Universitas Muhammadiyah Sidenreng Rappang
  • Iranita Haryono Universitas Muhammadiyah Sidenreng Rappang
  • Astrini Padapi Universitas Muhammadiyah Sidenreng Rappang
  • Muh. Arsyad Universitas Pohuwato

DOI:

https://doi.org/10.30605/perbal.v12i3.4304

Keywords:

daun kelor, ikan layang, organoleptik, riceball, wortel

Abstract

Kegiatan penelitian ini bertujuan untuk mengetahui pengaruh persentase penambahan wortel dan daun kelor terhadap tingkat kesukaan (warna, aroma, rasa dan tekstur) riceball ikan layang. Penelitian ini dilaksanakan di Desa Timoreng Panua dengan (25 orang panelis) Kecamatan Panca Rijang. Penelitian ini dilaksanakan pada bulan Juni tahun 2024. Hasil penelitian menunjukkan bahwa nilai rata-rata varian yang banyak disukai panelis adalah varian wortel. Peresentase nilai dari segi warna adalah 4.92, aroma 4.84, rasa 4.84 dan tekstur 4.92. Kesimpulannya, produk riceball ika layang ini memiliki potensi yang baik untuk dikembangkan lebih lanjut. Berdasarkan hasil uji organoleptik kedua sampel dengan dua perlakuan yang dapat dilihat dari warna, aroma, rasa, dan tekstur bahwa penambahan wortel banyak disukai oleh panelis dapat diterima dimasyarakat.

This research activity aims to determine the effect of the percentage of added carrots and Moringa leaves on the level of liking (color, aroma, taste and texture) of mackerel scad riceballs. This research was carried out in Timoreng Panua Village with (25 panelists) Panca Rijang District. This research was carried out on June 2024. The results of the research showed that the average value of the variant that most panelists liked was the carrot variant. The percentage value in terms of color is 4.92, aroma 4.84, taste 4.84 and texture 4.92. In conclusion, the ika layang riceball product has good potential for further development. Based on the results of organoleptic tests of two samples with two treatments, as observed through color, aroma, taste, and texture, the addition of carrots was highly favored by the panelists and is acceptable to the public.

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Published

2024-10-15

Issue

Vol. 12 No. 3 (2024): Perbal: Jurnal Pertanian Berkelanjutan

Section

Articles

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