KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ABON JANTUNG PISANG KEPOK DENGAN PENAMBAHAN IKAN BELUT (Monopterus albus)

Randy Syaifudin; G. H. Augustyn; Meitycorfrida Mailoa

doi:10.30598/10.30598/jinasua.2021.1.2.78

Randy Syaifudin Mahasiswa Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
G. H. Augustyn Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
Meitycorfrida Mailoa Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura

DOI: https://doi.org/10.30598/10.30598/jinasua.2021.1.2.78

Keywords: floss, kepok banana heart, eel fish

Abstract

Meat floss is categorized as a snack or ready-to-serve food. They are mainly made of dried meat products with a light, fluffy, and crisp texture. Beef or mutton are types of meat usually used in making meat floss. Other types of meat, including chicken, fish, or even plants, can be used as floss ingredients. A study was conducted on floss made from banana florets with the addition of eel fish. The purpose of this study was to determine the best formulation of banana florets and eel fish for making floss. A completely randomized experimental design with four levels of ratio between kepok banana florets and eel fish, i.e., 100%: 0%, 75%: 25%, 50%: 50%, and 25%: 75%, was applied in this research. The results indicated that a ratio of 25% to 75% banana florets to eel fish produced the best floss in terms of chemical properties and was well accepted for its overall sensory characteristics.

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