Tingkat Kesukaan dan Karakteristik Mutu Produk Rempeyek Berbahan Dasar Ikan Teri Jengki Kering

Abstract

This study aims to determine the level of preference and hedonic quality characteristics of selected peanut brittle products. This study consisted of two stages: formulation and characterization of the hedonic quality ofpeanut brittle product substituted with dried jengki anchovy (Stolephorus indicus). The treatment in this study was the substitution of anchovy in rice flour with concentrations of 15g, 20g, and 25g. This study was designed using Kruskal Wallis to obtain hedonic organoleptic data and analyzed with Nonparametric Tests K Independent Samples. The results of the analysis were further tested with Duncan's test. Determination of the selected product is done by Bayes test. The results showed that peanut brittle made from rice flour withthe substitutions of dried jengki anchovies withdifferent concentration gave a significant effect on all organoleptic (hedonic) parameters, namely texture, taste, aroma, color, and appearance. The selected peanut brittle product has a crunchy texture; good taste, feels a little strong anchovy, savory; the specific smell of anchovy is slightly strong; slightly brownish yellow color although the appearance is less neat and less homogeneous. Based on SNI 2713.1:2009 regarding fish crackers, the selected peanut brittle has met the standard.