Proporsi Ayam dan Ikan Roa (Hemiramphus sp.) Asap pada Pembuatan Galantin sebagai Isian Lumpia Kulit Tahu: Karakteristik Sensori
DOI:
https://doi.org/10.61722/jssr.v4i5.12524Keywords:
galantine; overall acceptability; sensory characteristics; smoked roa fish; tofu skin spring rollsAbstract
This study aimed to determine the sensory characteristics of galantine spring rolls made from chicken meat and smoked roa fish (Hemiramphus sp.), and to determine the best proportion based on sensory characteristics. This study used three treatments of chicken meat and smoked roa fish proportions, namely 95%:5%, 90%:10%, and 85%:15%. Sensory evaluation was conducted by 9 trained panelists to assess color, aroma, taste, and texture, and 30 semi-trained panelists to assess overall acceptability. Data were analyzed using the Friedman test and One Way ANOVA at a 5% significance level. The results showed that the treatments did not have a significant effect on color, aroma, taste, texture, or overall acceptability (p > 0.05). The treatment with a proportion of 90% chicken meat and 10% smoked roa fish obtained the highest average overall acceptability score of 4.0606, and was therefore established as the best treatment. The results indicate that smoked roa fish has potential to be used as an additional ingredient in the production of galantine spring rolls.
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