STUDY OF PROCESSING FORMULATION OF FLAVORING POWDER FISH (Ilisha elongata)

Aulia Hidayati, Sumarto Sumarto, Suparmi Suparmi

Abstract


ABSTRACT 

This study aimed to determine the best formulation of flavoring powder fish with different concentrations of biang fish powder using organoleptic parameters. The method used in this research was an experimental manufacture of flavoring powder with the formulation of ingredients consisting of biang fish powder, onion, garlic, iodized salt and white pepper with a non-factorial completely randomized design consisting of 4 levels of treatment, namely P0 (0 grams of biang fish powder), P1 (60 grams of biang fish powder), P2 (70 grams of biang fish powder), P3 (80 grams of biang fish powder). The results showed that the best formulation was P2 treatment, which was 70 grams of biang fish meal with a characteristic value of clean, normal appearance, like flavoring in general, and bright. The aroma produced was scent, specific for flavoring powder with a savory taste, the flavor of the biang fish was slightly reduced, and the texture was not lumpy, dry, and smooth.

 

Keywords: biang fish, flavoring, formulation, organoleptic.


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