DIFFERENT RAW MATERIAL EFFECT IN PREFERENCE LEVEL AND MOISTURE CONTENT OF SEASONING POWDER

Authors

  • Dewi Mutamimah Banyuwangi PGRI University
  • Titah Mahesvarah 2Agricultural Product Technology, Faculty of Agriculture, University of Banyuwangi PGRI, Banyuwangi
  • Jefri Envendi 2Agricultural Product Technology, Faculty of Agriculture, University of Banyuwangi PGRI, Banyuwangi

DOI:

https://doi.org/10.15578/chanos.v21i1.12773

Keywords:

Raw Material, Seasoning, Moisture Content, Preference Level.

Abstract

Seasoning is widely used in many dishes for the example fried rice, meatball, chicken soup, beef stew for enhancing the flavor of food. The food will have a good taste by adding some seasoning. It will give umami taste and make people even more enjoying their meal. The purposes of this research were to know the preference level and moisture content of seasoning powder with different raw material. The analysis used in research were moisture content by gravimetric method and preference level consist of appearance, taste, aroma, texture by hedonic test. The moisture content of the anchovy, seaweed and white oyster mushroom seasoning were 10%, 20% and 15% respectively. The appearance levels were 3.7, 2.5, and 4.3. the taste level were 3.5, 1.8, and 4.5. The aroma levels were 1.9, 2.6 and 3.8. The texture levels were 2.6, 1.7 and 4.2.   

Author Biography

Dewi Mutamimah, Banyuwangi PGRI University

I am from Fisheries product technology studyprogram, faculty of Agriculture, Banyuwangi PGRI University.

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Published

2023-06-30

Issue

Vol. 21 No. 1 (2023): CHANOS CHANOS

Section

Articles

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