DEVELOPMENT OF STRAWBERRY DODOL WITH THE ADDITION OF TILAPIA SURIMI (Oreochromis niloticus) AS A PROTEIN SOURCE

Fisheries Processing Technology

Increasing fish consumption in the community can be done by adding fish protein on foods that are popular and much liked by the community. Fish protein can be added in the form of wet protein concentrate or better known as surimi. The purpose of this study was to determine the concentration of the addition of tilapia surimi on strawberry dodol which was the most preferred by the panelists. The method used in this study is an experimental method with 5 treatments of 20 semi-trained panelists as replicates. The treatment of adding tilapia surimi was based on the weight of the strawberry, the treatment consisted of adding 0%, 10%, 20%, 30% and 40% tilapia surimi. Observation parameters are organoleptic test using hedonic test, organoleptic characteristics observed include appearance, aroma, taste and texture. The results of the hedonic test were analyzed using Friedman's two-way analysis of variance to determine the effect of adding tilapia surimi to the level of preference for strawberry dodol. The results showed that strawberry dodol with the addition of 30% tilapia surimi resulted in the most favorable treatment with a median value of appearance 7, aroma 7, taste 9, and texture 9.

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