Product innovation for the production of fish-based floss

Famdale, Timothy Yoel Charis and Weku, Mario Noah (2023) Product innovation for the production of fish-based floss. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Fish is one of the many fishery products produced in Indonesia and is a source of animal protein which is consumed by many people. This study aims to (1) find out the innovation of fish-based floss products, (2) find out which fish is suitable as a basic ingredient for making fish floss, (3) find out the added value of making fish into fish floss. The method used in this study is descriptive quantitative using organoleptic tests consisting of hedonic quality tests and hedonic tests on panelists. From the results of the organoleptic test, it was found that catfish fish showed the mean value for each color indicator (3.30), aroma (3.47), taste (3.20), and texture (3.33). Furthermore, the results of testing the dory floss showed values for color indicators (2.97), aroma (3.20), taste (3.63), and texture (3.20). Lastly, the Jambal Roti test showed mean values for color (2.90), aroma (3.17), taste (2.90), and texture (3.27). The results of the hedonic test showed that the mean values for catfish floss for each indicator were color (3.67), aroma (3.67), taste (3.33), and texture (3.33). Furthermore, the results of testing the dory floss showed values for color indicators (3.33), aroma (4.00), taste (3.67), and texture (3.33). Lastly, jambal roti testing showed mean values for color (3.00), aroma (3.67), taste (2.67), and texture (3.00). As a result, all floss products in this study were acceptable, but balanced floss catfish and dory products were the most preferred. / Ikan merupakan salah satu hasil perikanan yang banyak dihasilkan di Indonesia dan merupakan sumber protein hewani yang banyak dikonsumsi masyarakat. Penelitian ini bertujuan untuk (1) Mengetahui inovasi produk abon berbahan dasar ikan, (2) Mengetahui ikan yang cocok sebagai bahan dasar pembuatan abon, (3) Mengetahui nilai tambah pembuatan ikan menjadi abon. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan menggunakan uji organoleptik terdiri dari uji mutu hedonik dan uji hedonik terhadap panelis. Dari hasil uji organoleptik, diketahui abon ikan lele menunjukkan nilai mean pada masing-masing indikator warna (3.30), aroma (3.47), rasa (3.20), dan tekstur (3.33). Selanjutnya, hasil pengujian abon ikan patin menunjukkan nilai pada indikator warna (2.97), aroma (3.20), rasa (3.63), dan tekstur (3.20). Terakhir, pengujian jambal roti menunjukkan nilai mean pada warna (2.90), aroma (3.17), rasa (2.90), dan tekstur (3.27). Hasil uji hedonik, menunjukkan nilai mean pada abon ikan lele pada masing-masing indikator adalah warna (3.67), aroma (3.67), rasa (3.33), dan tekstur (3.33). Selanjutnya, hasil pengujian abon ikan patin menunjukkan nilai pada indikator warna (3.33), aroma (4.00), rasa (3.67), dan tekstur (3.33). Terakhir, pengujian jambal roti menunjukkan nilai mean pada warna (3.00), aroma (3.67), rasa (2.67), dan tekstur (3.00). Hasilnya, semua produk abon dalam penelitian ini dapat diterima, namun produk abon ikan lele dan abon ikan patin seimbang paling disukai.

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