STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY

Fisheries Processing Technology

Barb fish (Barbodes balleroides) is one type of fish that lives in public waters (such as the Cimanuk River) and has the potential to be developed as a consumption fish. Based on this, it is necessary to process barb fish in other ways, one of which is processed into minced fish jerky in the form of sheets. The aim of this study was to determine the concentration of addition of agar-agar powder on barb fish (Barbodes balleroides) jerky 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 addition of agar-agar flour was based on the weight of the minced of barb fish, the treatment consisted of: without the addition of gelatin flour (0%), the addition of 2.5%, 5%, 7.5% and 10% agar-agar flour. Parameters observed were yield and organoleptic characteristics. Organoleptic test observations of barb jerky using hedonic test with organoleptic characteristics observed include appearance, aroma, taste and texture. The results showed that the yield of jerky from whole barb fish was 44.6%. Based on the results of the hedonic test, the average value of appearance, aroma, taste and texture of barb fish jerky was the most preferred by the panelists was the addition of 2.5% agar-agar flour with an appearance value of 7.66±0.63, aroma 8.17±0.55, taste 8.22±0.73 and texture 8.32±0.73.

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