Processing and Organoleptic Quality of Layur Salted Fish (Trichiurus lepturus Linnaeus, 1758) in Pangandaran Regency, West Java, Indonesia

• Autorzy: ,,,,,, , Keysa Alia Zatifa , Rio Sendy , Bakti Tondo Prasetyo , Rizky Ramadhan , Adinda Tri Harlina , Hasya Fatharani Ya Sifa
• Języki publikacji: EN

Abstrakty

EN

This research aims to analyze the production process of salted layur fish and its organoleptic quality in Pangandaran Regency, West Java, Indonesia. This research was conducted from 10 February 2023 to 10 March 2023. The research method used was a survey method. The research procedure was carried out in two stages. The first stage observed the process of making salted layur fish products and the second stage tested the organoleptic quality of the salted layur fish it produced. Analysis of the production of layur salted fish was carried out by observing production sites and interviewing workers and business owners. Organoleptic quality testing is done by scoring test . The format for the scoring test is shown in Table 1. Observations on the production of salted layur fish were centered in Parapat Hamlet, RT 5 RW 9, Katapang Doyong Field, Pangandaran Village, Pangandaran District, Pangandaran Regency, West Java. Astronomically the research location is at 7°41'26.1" South Latitude and 108°39'47.6" East Longitude. The data obtained were analyzed descriptively . Based on research results, it was found that the process of making layur salted fish in Pangandaran-West Java includes stages of fish preparation, salting , drying, and storage. Organoleptic quality indicates that the resulting salted layur fish is of good quality and is suitable for consumption according to the Indonesian National Quality Standards with an average value of 8.8.

Słowa kluczowe

EN

Drying; Layur Salted; Quality; Salting; Scoring; Survey; Trichiurus lepturus

• Wydawca: Scientific Publishing House „DARWIN”
• Czasopismo: World News of Natural Sciences
• Rocznik: 2023
• Tom: 48
• Strony: 118-127

Twórcy

autor

,,,,,,

• Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang KM. 21 Jatinangor, 45363, West Java, Indonesia

autor

Keysa Alia Zatifa

• Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang KM. 21 Jatinangor, 45363, West Java, Indonesia

autor

Rio Sendy

• Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang KM. 21 Jatinangor, 45363, West Java, Indonesia

autor

Bakti Tondo Prasetyo

• Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang KM. 21 Jatinangor, 45363, West Java, Indonesia

autor

Rizky Ramadhan

• Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang KM. 21 Jatinangor, 45363, West Java, Indonesia

autor

Adinda Tri Harlina

• Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang KM. 21 Jatinangor, 45363, West Java, Indonesia

autor

Hasya Fatharani Ya Sifa

• Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang KM. 21 Jatinangor, 45363, West Java, Indonesia

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• Typ dokumentu: article