The Effect of Additional Cayenne (Ananas comosus [L]. Merr) Solution on the Prefferencelevel Red Tilapia Shredded

Abstract

This research aims to determine the right concentration of cayenne solutionso the red tilapia product most liked. The method used in this study was experimental. The research consisted of 4 treatments and 20 panelists as replicates. The treatments were addition of pineapple fruit extract solution as much as 0% (control), 10%, 20%, and 30% of the total weight of the fish meat filet and the soaking process for each treatment for 30 minutes.Based on the calculation of the value of the criteria in the form of color, aroma, taste, and texture obtained, the most important is the taste that determines the final decision of the panelists in choosing the processed product of shredded fish meat with a weight value of 0.46.Based on the parameters of preference, the product of red tilapia shredded with 20% pineapple solution was the best treatment and the most preferred by the panelists, with organoleptic values: color 6.5; fragrance 6.3; taste 7.2; and texture 6.0. The results of the proximate test of red tilapia with the addition of a 20% pineapple solution in the soaking process for 30 minutes was the most preferred treatment by the panelists. The results were 6.2% water content, 30.18% protein, 17.72% fat and carbohydrates 41.97%.