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Addition of Mackerel Fish Head Flavor Powder to Cilok's Preference Level

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Asian Journal of Fisheries and Aquatic Research 9(1): 16-24, 2020; Article no.AJFAR.60650 ISSN: 2582-3760 Addition of Mackerel Fish Head Flavor Powder to Cilok's Preference Level Suci Utami Nur Azizah1*, Junianto1, Iis Rostini1 and Rusky Intan Pratama1 1Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia. Authors’ contributions This work was carried out in collaboration among all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AJFAR/2020/v9i130150 Editor(s): (1) Dr. Matheus Ramalho de Lima, Federal University of Southern Bahia, Brazil. Reviewers: (1) N. S. Sampath Kumar, Vignan's Foundation for Science, Technology and Research (Deemed to be University), India. (2) Fidel Ulín-Montejo, Universidad Juárez Autónoma de Tabasco, Mexico. Complete Peer review History: http://www.sdiarticle4.com/review-history/60650 Received 27 June 2020 Accepted 02 September 2020 Original Research Article Published 11 September 2020 ABSTRACT This research aims to determine the appropriate level of the addition of mackerel fish head flavor powder to obtain the cilok most preferred by panelists. This research was conducted from September to December 2019 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental with 4 treatment levels of adding mackerel fish head flavor powder that is 0%, 5%, 6%, and 7% of the amount of tapioca flour and wheat flour used. The parameters observed were the level of preference for appearance, aroma, texture, and taste of cilok. Based on the research results it can be concluded that the most preferred cilok was obtained from the treatment of adding mackerel fish head flavor powder as much as 6%. Keywords: Cilok; flavor powder; mackerel fish head; preference level. 1. INTRODUCTION fishery commodity in several countries because it has high commercial value. The spread of this Mackerel fish is a type of sea water fish from the fish covers the entire West Pacific region from pelagic fish group that has a distinctive aroma. North Africa and the Red Sea to the waters of Mackerel fish is the most important marine Indonesia, Australia, Fiji to the waters of China _____________________________________________________________________________________________________ *Corresponding author: Email: [email protected]; Azizah et al.; AJFAR, 9(1): 16-24, 2020; Article no.AJFAR.60650 and Japan. The potential distribution of mackerel measuring cups, spoons, pans, stirrers, stoves, fish in Indonesia is almost in all waters of Java filters, ovens, trays, plastic soleps, blenders, and and Nusa Tenggara, Sumatera, Kalimantan, sieves. The tools used in the organoleptic test Sulawesi, Maluku, and Irian [1]. In 2017 the are white plastic plates and questionnaire sheets. volume of mackerel fish production in West Java Province reached 4,223,764 kg [2]. The materials used in this research are as follows. The ingredients used in making mackerel The high consumption of people towards head flavor powder consist of 700 gr mackerel mackerel fish meat causes the resulting waste fish heads, 15% maltodextrin from the broth such as bones, heads and viscera of mackerel to produced, garlic, onion, salt, pepper, turmeric, increase. Several attempts have been made to and water as much as 1400 ml. The ingredients utilize mackerel fish waste, such as making used in making cilok for each treatment were 100 gelatin [3] and fish glue [4] derived from mackerel g tapioca flour, 50 g wheat flour, garlic, salt, fish bones, block-shaped broth [5], and flavor pepper, mackerel fish head flavor powder, and powder made of mackerel fish heads [6]. warm water. The flavor is a combination of taste, smell, and The research was conducted in September to mouth stimulation [7]. Flavor is an important December 2019 at the Laboratory of Fisheries factor in fresh and processed food, especially in Product Processing at the Faculty of Fisheries fish-based products. This is because the flavor and Marine Sciences, Universitas Padjadjaran. can affect the level of acceptance, preferences, 2.2 Research Methods and Procedures and consumer consumption of a product. The flavor characteristics of a commodity are The research method used was experimental influenced by volatile and non-volatile flavor with 4 treatments adding mackerel head flavor compounds [8]. Based on the physical form, powder. The four treatments are as follows: flavor is classified into a liquid, emulsion, and solid form. Treatment A = Addition of 0% mackerel fish head flavor powder (control) Making mackerel fish head flavor powder Treatment B = Addition of 5% mackerel fish requires supplementary spices and fillers. The head flavor powder use of fillers aims to speed up the drying Treatment C = Addition of 6% mackerel fish process, prevent heat damage during heating, head flavor powder increase total solids, increase volume, and coat Treatment D = Addition of 7% addition of flavor components [9]. The filler used in this mackerel fish head flavor powder research is maltodextrin. Mackerel head flavor powder can be used as a The addition of mackerel fish head flavor powder giver of distinctive aroma and taste in food. is based on the weight of tapioca flour and flour Examples of foods that can be added to this used in making cilok. flavored powder are cilok. Cilok is one of the The process of making mackerel fish head flavor local food products originating from West Java powder begins with fresh mackerel fish heads and is a favorite snack for all groups of children washed thoroughly then weighed. Mackerel fish and adults. Cilok is made from tapioca flour with head mixed with water and seasonings. The ratio additional supplementary spices such as sauce, of mackerel fish head to water is 1: 2. The soy sauce, and peanut sauce. Cilok has a round percentage of the amount of seasoning used is shape like meatballs but has different basic based on the amount of water. Seasoning ingredients [10]. The addition of mackerel head formulations are presented in Table 1. flavor powder on cilok will affect the level of preference. Therefore research needs to be done Table 1. Seasoning formulation in the cilok to get the best cilok formulation with the addition mackerel head flavor powder making of mackerel head flavor powder based on preference level. Seasoning Percentage per weight of water used for broth extraction 2. MATERIALS AND METHODS Garlic 2% Onion 2% 2.1 Research Tools and Materials Salt 5% The tools used in the process of making cilok Pepper 0,1% mackerel heads flavor powder namely basins, Turmeric 1% scales, analytical scales, knives, cutting boards, Source: Modification of Ramadhani (2015) 17 Azizah et al.; AJFAR, 9(1): 16-24, 2020; Article no.AJFAR.60650 Then the mackerel fish head, water, and 2.3.2 Data analysis seasonings are put in a pan and then boiled for 60 minutes with a boiling temperature of 85oC- Data from hedonic test results were analyzed 100oC. The broth from the stew is filtered using a statistically non-parametrically using a two-way sieve to obtain pulp-free liquid (filtrate). Then the analysis of the Friedman test with the Chi-square broth (filtrate) was added by maltodextrin as test [14]. Friedman test was used to determine much as 15% of the weight of the resulting broth the effect of the addition of mackerel fish head and then stirred for several minutes until flavor powder treatments to the cilok preference homogeneous so that the liquid flavor was level. If there are significant differences between obtained. Furthermore, the flavored liquid is dried treatments, then proceed with multiple using an oven at 75°C for 60 minutes by pouring comparison tests to determine the differences on a baking sheet and then flattened so that a between treatments. Friedman's test formula is thin thickness is obtained. The dried flavor has as follows: been crushed using a blender to form a powder. The flavor powder is sieved using a Tyler 80 12 = () − 3( + 1) mesh sieve to obtain the desired size of flavor ( + 1) powder. Then the flavor powder is packaged using zip lock plastic. Description: The process of making mackerel flavored head 2 powder cilok consists of mixing ingredients, X = Friedman Test Statistics making cilok dough, molding the dough into small b = Deuteronomy dots, and boiling. The formulation of cilok K = Treatment mackerel fish head flavor powder making refers Rj = Total ranking of each treatment to [11] with some modification. The formula is presented in Table 2. If there are the same numbers, a correction factor (FK) is calculated using the following 2.3 Observed Parameters formula: ∑ The parameters observed in this research are = 1 − the level of appearance, aroma, texture, and ( − 1) taste of cilok with the addition of mackerel fish c = head flavor powder tested using a hedonic test. 2.3.1 Hedonic test Description: The hedonic test is a test in which panelists are asked to give a personal response regarding T =∑ti3 - ∑ti likes or dislikes of a product and its level [12]. ti = The number of same observation values This test aims to determine the response of for a rank in the i-block panelists to cilok products with the addition of mackerel head flavor powder based on the The significant value of the observation price X2c characteristics of color, aroma, texture, and taste. can be determined by using the Chi-squared This test was conducted by 20 semi-trained critical prices table with db = k-1; α = 0.05. If the panelists. The scale of hedonic test scores calculated X2c value > X2c table, means the ranges from 1-9, namely 1 (very dislike), 3 addition of mackerel fish head favor powder to (dislike), 5 (neutral / ordinary), 7 (like) and 9 (very cilok has a significant effect on the level like) [13].
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    ANALISIS STRATEGI PEMASARAN MENGGUNAKAN GRABFOOD DALAM MENINGKATKAN VOLUME PENJUALAN (Studi Kasus Warung Makan di Kota Mataram) Oleh HAYATUL HANA 1502131625 JURUSAN EKONOMI SYARIAH FAKULTAS EKONOMI DAN BISNIS ISLAM UNIVERSITAS ISLAM NEGERI (UIN) MATARAM MATARAM 2019 ANALISIS STRATEGI PEMASARAN MENGGUNAKAN GRABFOOD DALAM MENINGKATKAN VOLUME PENJUALAN (Studi Kasus Warung Makan di Kota Mataram) Skripsi Diajukan Kepada Universitas Islam Negeri (UIN) Mataram Untuk Melengkapi Persyaratan Mencapai Gelar Sarjana Ekonomi Oleh HAYATUL HANA 1502131625 JURUSAN EKONOMI SYARIAH FAKULTAS EKONOMI DAN BISNIS ISLAM UNIVERSITAS ISLAM NEGERI (UIN) MATARAM MATARAM 2019 ii MOTTO: . Artinya : Dan ikutilah sebaik-baik apa yang Telah diturunkan kepadamu dari Tuhanmu, sebelum datang azab kepadamu dengan tiba-tiba, sedang kamu tidak menyadarinya, QS AZZUMAR : 55 vii PERSEMBAHAN Sebelum kalimat berikutnya saya tulis, saya ingin menyampaikan rasa syukur kepada Allah swt yang telah memberikanku kesehatan dan kekuatan selama menjalani studi di tempat ini. Skripsi ini saya persembahkan untuk orang tuan saya tercinta yang selalu memberikan kasih saying yang tulus tiada terkira. Terimakasih untuk suamiku yang selalu setia dan anakku yang selalu ceria. Juga kepada kakak-kakakku yang selalu memberikan dukungan sampai saya berada di titik sekarang ini. Terimakasih pula kepada dosen pembimbing saya yang sudah memberikan ilmu dan bimbingannya selama proses penyelesaian tugas akhir. Tentu tidak lupa pula ucapan terimakasihku kepada sahabat, guru dan almamaterku tercinta tempatku menimba ilmu, UIN Mataram. Saya tahu, ucapan terimakasih rasanya tidak pantas untuk dilontarkan kepada orang-orang yang berjasa dalam hidupku. Saya juga tahu, saya hanya manusia biasa yang tidak bisa berdiri sendiri tanpa orang tua, keluarga, suami dan anakku. Saya tidak tahu benda atau apapun yang sepadan untuk membalas jasa-jasa mereka.
  • THE WESTF'ield LEADER the Leading and Most Widely Circulated Weekly News�Pe,R in Union County

    THE WESTF'ield LEADER the Leading and Most Widely Circulated Weekly News�Pe,R in Union County

    i I THE WESTF'IELD LEADER The Leading and Most Widely Circulated Weekly News�pe,r in Union County rwF.NTY-FIFTH VF.AH No 4:1. WUTJ'mLD,- NBW JBRBBY, WBDNUDAY, JULY U, 19111. TERRIFIC STORM LIVELy WEEK ON--�EMOCRATS HOLD-·· PLAYGROUND HARMONY NN I HUNDREDS WITNESS HITS WESTFIELD THE DI ER NIGHT TENNIS· Entire Buslneas Stotlon Flooded New Feat urea Being Steadily Weatfleld Well Re,reaented At Stoond TournamentatWettfleld .. Cellars Filled and •uoll Added and Interest of Child· Banquet Held In Elizabeth Golf Club Draws People From Damage Done · ren Contlnuea to Groa Latt Thursday Evening Entire Country ' - TROLLEY CARS DELAYED AVERAGE ATTENOANCE 100 TUTTLE GUEE_ OF HONOR SO IE FAST P LA Y I NG A llttll' aftPr o'clock laat evl'nlnl advloabllll7 tti The rourto We1tfteld 5 All doubt ao to the of f:x-l'on��:reooman W. K Tu of tennla or the OAe the "·orot atormo of In the hto­ baYing a Play1round earh aummer tblo town. wu the honor IUMI <',at a Golf Club preeented a gala aopert on tory ol thlo _.lion or the rountry hit August First In Weotfteld Ia n,ow dlulpated, tor a banquPt glvtm In St. Mlrhoel'o lhll. Monday evenln1 whom th" openln��: is almost here. Why not start the new month right Weatl\eld and for over on hour the l round of the tennl• rain and hall did dama11e to tbe ml!re mention of abandonlnl thla fea- In P.llaabeth. ut Thuroday eVPnlng. �nd by putting aside a part of your earnings? Treat tourna atl'eeta and that will take ture of our town advanta1e1 WO'lld The dlnn ..r wao planned and exe· ment waa b<l1un.
  • Characteristics of Gipang, a Traditional Food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content

    Characteristics of Gipang, a Traditional Food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content

    e-ISSN:2528-0759; p-ISSN:2085-5842 JIPK. Volume 12 No 2. November 2020 DOI=10.20473/jipk.v12i2.17064 Sinta 2 (Decree No: 10/E/KPT/2018) Available online at https://e-journal.unair.ac.id/JIPK/index JIPK Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content Baity Nur Jannah1* , Fitria Riany Eris2, Nita Kuswardhani3 and Aris Munandar4 1The Study Program of Agricultural Product Technology, Faculty of Agriculture Technology,University of Jember, Indonesia 2The study program of Food Technology, Faculty of Agricultural, University of Sultan Ageng Tirtayasa, Indonesia 3The Study Program of Agricultural Industrial Technology, Faculty of Agriculture Technology, University of Jember, Indonesia 4The Study Program of Fisheries, Faculty of Agricultural, University of Sultan Ageng Tirtayasa, Indonesia Abstract Gipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional ARTICLE INFO food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single factor (concentration of Received: January 02, 2020 milkfish bone flour addition). The addition of milkfish bone flour consisted of four Accepted: September 25, 2020 levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white Published: September 27, 2020 glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, *) Corresponding author: phosphorus content, hardness, total valuable count (TVC) of microbes, and organoleptic E-mail: [email protected] characteristics (colour, taste, scent, texture, overall).
  • Analyses of Specialty Alaska Seafood Products

    Analyses of Specialty Alaska Seafood Products

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