ORGANOLEPTIC CHARACTERISTICS OF SAGO CRACKERS WITH THE ADDITION OF BIANG (Ilisha elongata) FISH FLOUR

Abstract

ABSTRACT

            The biang fish can experience a decrease in quality so processing is needed to maintain its quality. One of processing is the manufacture of fortified fish  flour in the manufacture of sago crackers. The addition of biang fish flour in the manufacture of sago crackers can increase the nutritional value of sago crackers which are dominant with carbohydrates. The aim of this study was to analyze the effect of adding  biang fish flour to sago crackers. The experimental research method consisted of three stages, namely: 1) Making fish flour, 2) making sago crackers, and 3) organoleptic testing with using a non-factorial complete randomized design (CRD) with 4 levels; K₀ (without fish flour), K₁ (2.5% fish flour), K₂ (5% fish flour), K₃ (7.5% fish flour). The results showed that the appearance value were K₀ (7.48%), K₁ (6.91%), K₂ (7.03%), and K₃ (6.36%). The treatments K₀, K₁ and K₂ were not significantly different, but the treatments K₃ were significantly different. odor value were K₀ (7.43%), K₁ (7.85%), K₂ (7.90%), and K₃ (8.17%). The treatment of K0 was different from other treatments, but the treatment of K₁, K₂ and K₃ was not significantly different. The taste value were K₀ (7.08%), K₁ (7.11%), K₂ (7.85%), and K₃ (8.15%). K0 and K₁ treatments had no significant effect, but the K₀ and K₁ were significantly different from K₂ and K₃ treatments. The texture value were K₀ (7.08%), K₁ (7.56%), K₂ (7.43%), and K₃ (7.32%). Each treatment K₀, K₁, K₂  and K₃ significantly affected each other with all treatments.. The best treatment was 7.5% (K₃) with the characteristics of crackers in the form of flat thickness, bright brown color, quite strong odor, delicious and savory taste, crunchy and dry texture.

 Keywords: Crackers, Diversification, Flour, Organoleptic.