Mutu Organoleptik Pada Variasi Produk Kulit Lumpia Isi Abon Cakalang

Meilya Suzan; Novie Wijaya; Gita Indah  Budiarti; Luthi Kurnia  Dewi; Putri Wening; Tatty Yuniarti; Daniel Heintje Ndahawali

doi:10.15578/ja.v14i2.710

Meilya Suzan Politeknik Kelautan dan Perikanan Bitung
Novie Wijaya Marine and Fisheries Polytechnic of Bitung
Gita Indah Budiarti Universitas Ahmad Dahlan
Luthi Kurnia Dewi Universitas Brawijaya
Putri Wening Politeknik Kelautan dan Perikanan Dumai
Tatty Yuniarti Politeknik Ahli Usaha Perikanan
Daniel Heintje Ndahawali Politeknik Kelautan dan Perikanan Sorong

DOI: https://doi.org/10.15578/ja.v14i2.710

Keywords: Skipjack Tuna, Lumpia, Organoleptic Quality

Abstract

Skipjack tuna is one of the potential and abundant fish in North Sulawesi. Skipjack tuna floss is one of the products diversified in the processed fishery. Utilization of skipjack tuna floss to produce nutritious and acceptable fish diversification products. This study aims to determine the level of consumer acceptance using organoleptic testing of variations of spring roll skin products filled with fresh and smoked skipjack tuna floss. Variations of spring roll skin in samples 1, 2, and 4 do not use eggs while sample 3 uses eggs. In addition, variations of fillings in samples 1 and 2 use smoked skipjack tuna floss while samples 3 and 4 use fresh skipjack tuna floss which are tested organoleptically and analyzed statistically using SPSS Statistic 24. The study results showed that spring roll products were liked and accepted by panelists with values above 7. Panelists liked samples 1 and 2 because they used smoked skipjack tuna floss filling. Panelists liked spring roll skin in sample 3 because it used eggs so it had a crispy texture. The results of the statistical analysis showed that the quality of smell and taste influenced the level of panelist preference.

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