ORGANOLEPTIC QUALITY OF TILAPIA (Oreochromis niloticus) FISH BURGER WITH DIFFERENT FORMULATIONS

Muhammad Alghifary Gumay, Syahrul Syahrul, Dian Iriani

Abstract


ABSTRACT

  • This research aims to determine the organoleptic quality of tilapia (Oreochromis niloticus) burgers with different formulations. The analytical parameters observed were organoleptic quality tests (appearance, aroma, taste and texture). The result showed that the best formulation of tilapia burger was the F2 formulation. The value obtained from the overall F2 formulation is 8.51. Meanwhile, the appearance value is 8.68; aroma value is 8.15; taste value is 8.84; texture value is 8.36.
  •  
  • Keywords: tilapia burger, organoleptic test

Full Text:

PDF

Refbacks

  • There are currently no refbacks.