ANALISIS SENSORIS TERASI UDANG YANG DITAMBAHI BUBUK KULIT MANGGIS (Garnicia mangostana L)

Askur Rahman, Iffan Maflahah

Abstract


Shrimp paste is much-loved by the people. Terasi liked by the people of taste, smell
and appearance. But shrimp paste have weaknesses pale white color display, so that sometimes
the manufacturer add harmful dyes such as rhodamine B. Whereas including rhodamine B dye
that is forbidden to be used for food coloring. Therefore, the necessary natural dye paste is safe
to eat as mangosteen rind. The purpose of this study was to determine the nature sesnsoris in
shrimp paste with the addition of mangosteen rind. The method used was a completely
randomized design (CRD). Factors used is the concentration of mangosteen peel powder (0%,
0.5%, 1%, 1.5% and 2%) to be added in the of paste. Parameters measured were sensori level
on the color, texture, flavor, aroma and overall. Research shows that added shrimp paste of
mangosteen peel powder were significantly different (p <0.05) in the level of preference of
color, flavor and overall, while the aroma and texture preference level not significantly different
(p> 0.05). Concentration of 2% powdered bark of the mangosteen is the treatment of the most
preferred by the panelists.


Keywords


mangoosteen, shrimp paste, colour



DOI: https://doi.org/10.21107/agrointek.v10i2.2470

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