International Journal of Advanced Multidisciplinary Research and Studies
Volume 3, Issue 3, 2023
Processing and Organoleptic Quality of Salted Fish in Pangandaran Village Pangandaran District
Author(s): Junianto, Irna Salwa Al Iksani, Ananda Dwi Septian, Ayu Dwi Lestari, Hasan Basri, Farhan Eka Prasetya, Firda Nuradawiyah Yonesa
This research aims to analyze the salted fish production process and organoleptic quality produced in Pangandaran Village, Pangandaran District, Pangandaran Regency, West Java, Indonesia. This research was conducted from February 20, 2023 to March 20, 2023. The research method used was the survey method. The research procedure was carried out in two stages. The first stage observed the process of making salted fish products and the second stage tested the organoleptic quality of salted fish produced. Analysis of the manufacture of salted fish is done by observation to the production site and interviews with workers and business owners. Organoletic quality testing is done with a scoring test. The scoring test scoring format is in Table 1. Observation of salted fish making is centered on one of the Small and Medium Enterprises (SMEs) "MAMAH JAMBAL" which is the largest salted fish producer in Pangandaran Village. The data obtained were analyzed descriptively. The results showed that the salted fish production process carried out in Pangandaran Village, Pangandaran District, Pangandaran Regency starts from weeding fish (removal of scales, entrails and gills), washing, rinsing, salting, soaking washing again, smearing with spices and drying. The organoletic quality of salted fish produced has an average score value of 9. Overall, it meets the quality and food safety requirements. As stipulated in SNI, the quality and food safety requirements for rebon shrimp for organoleptic value are at least 7.
Keywords: Descriptive, Salt, Weeding, Taste, Scoring
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