Organoleptic Study of Dumbo Catfish Sausage (Clarias Gariepinus) With Carrot ( Daucus Carota,L ) And Mocaf Flour Substitution

Abstract

African catfish is an easy fish cultivated, no requires large capital as well as its growth fast, unfortunately consume catfish in form processed Still limited so that need processed become sausage. Sausages that use material 100 % raw catfish meat produce lacking product well, that is colored white grayish and has a rancid aroma so that not enough liked. For That need added carrot with objective increase quality color, minimizes rancid aroma and improves mark nutrition. Study This aim know level favorite panelist to Dumbo catfish sausage with substitution treatment carrots and Mocaf. Design study use Completely Randomized Design with 1 factor that is substitution Mocaf and carrots with comparison: P1 (Mocaf 5% carrot 35%), P2 (Mocaf 10% carrot 30%), P3 ( Mocaf 15% carrot 25%) and P4 ( Mocaf 20% carrot 20%) from heavy material catfish meat .Every treatment tested in a way organoleptic against 30 panelists covers texture, aroma, taste and color on a scale of 1-5. Collected data analyzed with analysis variance and if there is difference next with the BNT (Significant Difference) test Smallest) at level significance 5%. Research results show treatments P1, P2, and P3 did not different real and real preferred treatment panelist based on the parameters of texture (average score 3.94-4.23), aroma (average score 3.61-3.94), taste (average score 3.76-4.03) and color (average score 3.75-4.09).