THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT

Food Science

Bonylip barb (Osteochilus hasselti) is generally prepared by frying or steam. Actually, when viewed from the nutritional content and taste, Bonylip barb fish has the potential to be developed to diversify products made from Bonylip barb fish. The diversification effort is to increase its added value. One of the product diversifications of Bonylip barb fish is crispy. The purpose of this study was to provide information about the processing of crispy Bonylip barb as a snack in an effort to increase public consumption of fish protein. The method used in this research is experimental. The level of preference for crispy Bonylip barb produced was tested with a hedonic test consisting of two treatments and 20 semi-trained panelists as replicates. The treatment in making crispy Bonylip barb is Bonylip barb without coating material (A) and Bonylip barb with the use of coating material (B). The parameters observed in this research were the level of preference for appearance, aroma, texture and taste of crispy Bonylip barb. The data obtained from observing the level of preference (color, aroma, texture, taste) were analyzed descriptively. The results of the research can be concluded that crispy Bonylip barb with the treatment of using coating materials is the most preferred treatment by panelists with median value of preference level for appearance 9, aroma 7, texture 7 and taste 9. The average value of preference for appearance 7.8, aroma 6.9, texture 7.5 and taste 7.8.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.