Results Of Organoleptic Test Research Articles

Formulation and Evaluation of Hard Candy Preparation as an Innovative Internal Wound Medicine from Snakehead Fish (Channa striata) Albumin Extract

Snakehead fish (Channa striata) is another alternative source of albumin protein because it is known to contain important compounds for the human body including high protein, fat, water, and the mineral zinc (Zn). The albumin content in Snakehead fish is an important protein needed by the body and is useful for wound healing. This study aims to make preparations by modifying Snakehead fish albumin into hard candy while maintaining the albumin content. Thus, a more effective way to be consumed in accelerating wound healing was found. The treatment used is Snakehead fish albumin extract with concentrations including F1 (5%), F2 (10%), and F3 (15%). Tests were conducted physically (organoleptic test) and chemically (moisture content test, ash content test, and wound growth activity test). Formulation and evaluation of hard candy preparations of Snakehead fish albumin extract (Channa striata) can be declared successful, as evidenced by the formation of 5 successful formulations into hard candy preparations as evidenced by the results of organoleptic tests, water content tests and ash content tests that have met the standards.

MUTU ORGANOLEPTIK DAN KOMPOSISI GIZI SOSIS TETELAN IKAN TUNA (Thunnus sp)

Tuna swallow contains high protein but has the disadvantage of smelling fishy. Tuna swallow is usually sold cheaply and is underutilized, while its potential is quite large. Therefore it is necessary to diversify processed fishery products to increase the utilization or added value of tuna fish, one of which is the manufacture of fish sausages. The purpose of this study was to determine the organoleptic quality and nutritional composition of tuna fish sausage (Thunnus sp).The study used an experimental method with three different concentrations of tuna fillet meat to obtain the physical form and good quality content of tuna fish sausage based on organoleptic test results and nutritional content test results using the proximate analysis method. Based on the results of the research on the best organoleptic quality, there was treatment A1 with an appearance value of 7.6, smell of 7.1, taste of 7.4 and texture of 7.0. While the best proximate value or nutritional composition is found in A3 with a value of 19.9% ​​protein content, 1.4% fat content, 7.2% carbohydrate content, 70.4% water content and 0.8% ash content.

The Effectiveness of Sunscreen Cream with Ethanol Extract of Sungkai Leaves (Peronema canescens Jack)

Sungkai (Peronema canescens Jack) (PCL) contains flavonoid compounds that can absorb UV light therefore having the potential to be developed as a raw material for cosmetics that functions as a sunscreen. The research aims to formulate PCL extract into a sunscreen cream. Sungkai leaves are macerated using 96% ethanol solvent. Specific and non-specific parameter tests were carried out on the extract as well as antioxidant tests using the DPPH method and SPF tests using the Mansur method. The results of this research showed that 96% ethanol extract of PCL had a blackish-green color, pH 5.25; the ethanol and water-soluble essence levels were 6.25% and 5.17%. The water content obtained is 27.4%; drying shrinkage is 0.46%; total ash content is 0.12% and acid insoluble ash content is 0.1%. The antioxidant value obtained was 35.06 ppm. Three cream formulations were prepared (FI of 0.1753%, FII of 0.3506%, and FIII of 0.5259%) and evaluated for organoleptic, homogeneity, cream type, viscosity, pH, particle size, and spreadability tests for one month at 25℃ and 40℃. The organoleptic test results of the cream have a soft texture, with varying colors; light green (FI), green (FII), and dark green (FIII) color. Other evaluation test results show that the cream has a pH of 5.16 - 6.73, a spreadability of 6.47 - 8.07 cm, a viscosity of 15466.67 - 38933.33 cPs, a particle size of 9.88 - 16.17 µm and an SPF of 17.68 (FI), 27.46 (FII), and 33.64 (FIII) with ultra protection on all three. PCL extract after being formulated into creams shows high SPF activity with F3 as the best formula. PCL extract can be formulated into a cream form that meets physical and chemical quality parameters.

Correlation analysis of distribution channels with organoleptic quality of fresh milkfish (Chanos chanos) (case study at UPT Pasar Baru Gresik)

Abstract Milkfish is a perishable food. Effective distribution management is needed to maintain the quality of fresh fish reaching consumers. The existence of markets has a very important function in the distribution of fresh fish. UPT Pasar Baru Gresik is one of the semi-modern traditional markets in Gresik Regency. The aim of this research is to determine the distribution channels for milkfish at UPT Pasar Baru Gresik and its correlation with the organoleptic quality of milkfish freshness. This research method is a case study. Data analysis of organoleptic testing results used the Kruskal-Wallis test method and the Mann-Whitney advanced test method as well as the Spearman’s rho correlation test and simple linear regression to determine the relationship between distribution channels and the organoleptic quality of milkfish. The results of the research show that the distribution channel and the organoleptic quality of milkfish show a negative correlation with a correlation coefficient value of -0.481, which means a moderate or sufficient correlation with an amount of 23.8%. The best organoleptic test results were milkfish which came from a single-level distribution channel with a value that met the minimum standard for fresh fish according to SNI, namely 7.0.

Wine Coffee as an Edu-tourism in Banyuwangi: An Organoleptic Test

Banyuwangi is one of the districts where the plantation sector with coffee supports economic activities as the main commodity. Coffee productivity in Banyuwangi is included in the top five categories in East Java Province, and its production has been exported to various countries. The coffee-producing center in Banyuwangi is in Kalipuro District, precisely in Gombengsari. This area is famous for its coffee production with Robusta coffee. The coffee processing process in Gombengsari is limited to coffee beans which are converted into powder or sold in the form of drinks. This research aims to determine the level of preference and organoleptic tests for fermented coffee, commonly known as wine coffee, and to determine the caffeine content in it. Based on laboratory test results, the coffee wine content is 1.1066 ± 0.0102%. The test result is lower compared to the caffeine content in regular coffee of 1, 1843 ± 0.0468%. The preference test of 40 untrained panelists resulted in 72.5% of panelists liking pure wine coffee and 75% liking wine coffee with added sugar. Meanwhile, the results of organoleptic test for pure wine coffee showed that the hedonic aroma test was the most preferred for wine coffee with the addition of sugar. The results were obtained for the best scores in the aroma, taste, sweetness level, and liking level tests. Keywords: Banyuwangi, coffee, coffee wine, edu-tourism

Potensi Minuman Probiotik Berbahan Dasar Campuran Buah (Jambu, Lemon, Melon, Bit) Sebagai Minuman Kesehatan

Background; The health of the digestive tract is very important for maintaining the body's immune system, in maintaining the health of the digestive tract there are two components of probiotics and prebiotics are needed. Probiotics are good bacteria that are beneficial for the health of the digestive tract. Probiotics can be obtained through food or drink that has gone through a fermentation process using gram-positive bacteria. Probiotics produce bacteriocins and several compounds needed by the body such as lactic acid, acetic acid, hydrogen peroxide, lactoperoxidase and lipoperoxide, pyridoxine, niacin, folic acid, cobalamin and biotin which are useful for boosting the body's immune system. Objectives; The purpose of this study was to make a probiotic drink with fruit-based ingredients (guava, lemon, melon, beet) as a probiotic product that can be an alternative health drink. Material and Method; This study used an experimental design with a completely randomized design, where there were three formulas that had differences in the addition of sugar (F1: 10% sugar, F2: 20% and F3: 30%). The materials used in this study included: Guava, Lemon, Melon,Beets, Sugar and used the Lactobacillus plantarum bacterial starter. The tests carried out included: organoleptic test, total plate count test and acidity test Results; the organoleptic test results, it was found that Formula 3 was the most preferred with organoleptic qualities: slightly sour, slightly muddy and very red in color. The red color comes from beets. The acidity level of each formula includes: F1 (3.43), F2 (3.39), F3 (3.34). The results of the total plate number test showed that the average total plate number of the product was 1.7 x 10 8/CFU/ml.Keywords: Beets, Guava, Healthy drink, Lemon, Melon, Probiotics

Beet Flour-Based Pancake Experiment

This study is an experimental research. The research method used in this study is qualitative. The research was conducted within the campus environment of STP AMPTA Yogyakarta. Four experts specializing in pastry were selected as the sources of information. The data collection method used in this research involves primary data obtained through observation and interviews. The testing method in this research includes organoleptic testing, and the data collected were analyzed using descriptive analysis. The results show that the fourth experiment conducted by the researcher yielded the most desirable outcome. Based on the organoleptic test results, beet flour pancakes showed a slight difference compared to wheat flour pancakes in terms of colour, with beet flour pancakes having a dark brown colour, while wheat flour pancakes had a light brown colour. In terms of taste, beet flour pancakes differed from wheat flour pancakes. The aroma of beet flour pancakes was fragrant but still had a beet scent. The texture of beet flour pancakes was not as smooth as that of wheat flour pancakes, as beet flour has a coarser texture. Overall, based on the colour, aroma, taste, and texture, beet flour can be considered as a potential base ingredient for making pancakes.

Optimization of Nanoemulsion Formula Containing Erythromycin with VCO and Varying Concentrations of Tween-80 and PEG-400

Erythromycin, a macrolide antibiotic is classified into Biopharmaceutical Classification System (BCS) class II which has low solubility in water. The low solubility corresponds to the bioavailability in the blood. One strategy to increase the solubility of Erythromycin is the formulation of erythromycin in nanoemulsion. This research aims to form nanoemulsion using the PIT (Phase Transition Temperature) method for obtaining the optimum formula of erythromycin nanoemulsion using virgin coconut oil (VCO) can be found with varying concentrations of Tween 80 surfactant and PEG 400 cosurfactant. The selection of the optimum formula was assisted by Design Expert software with the Factorial design method 22. The basis for determining the optimum formula is based on the results of organoleptic characterization tests, adsorption efficiency (%EE), percent transmittance, viscosity test, pH test, and stability test. The optimum formula was nanoemulsion which had a concentration of Tween 80 25% and PEG 400 25% as a desirability value of <1. The results of the optimum formula showed that the particle size was 170.6±12.8594 nm, polydispersity index (PDI) 0.403±0.04406, and zeta potential -8.8667±0.25697 mV and had an appropriate stability without phase separation during stability test.

Identification of dangerous preservative content in shrimp paste (acetes sp.) circulating in the traditional markets of Sumbawa City

Shrimp paste is a processed food product produced by fermenting shrimp or fish through the addition of salt or other permitted ingredients. This research was conducted to determine whether or not there were dangerous preservatives formaldehyde and borax in shrimp paste circulating in the traditional markets of Sumbawa City. This type of research is laboratory-based qualitative and quantitative descriptive using a Completely Randomized Design (CRD). The samples used were 4 solid block dried shrimp paste samples obtained from the Labuan market, Brang seed market, Seketeng market and downstream Moyo market. The test parameters carried out were formalin test, borax test, physical color test, hedonic organoleptic quality test and water content value test. Based on the identification results, the shrimp paste samples that tested negative contained the dangerous preservatives formaldehyde and borax because they did not show any color change. The physical color test results showed that the ◦Hue ranged between 68.11-71.09, which indicated that the shrimp paste was red-yellow. The results of the hedonic organoleptic quality test showed that there was no significant difference in the level of panelists' preference for the color, texture and aroma of shrimp paste. The results of the water content test yielded water content values ranging between 29%-35%. The lowest water content value was obtained in the Labuan market with a water content value of 29% and the highest water content value was in the seed brang market with a water content value of 35%. The water content of shrimp paste circulating in the traditional markets of Sumbawa City is in accordance with the standards set by SNI 2716:2016 concerning the water content of dry solid block shrimp paste, namely a maximum of 35%.

Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.

Pengaruh Jenis Gula dan Waktu Fermentasi Terhadap Kualitas Minuman Fermentasi Kombucha Air Kelapa

Coconut water is rich in nutrients in the form of sugar, protein, fat, electrolytes, growth hormones and is relatively good for developing bacterial growth to produce other food products. As a diversification of coconut water waste, coconut water is processed into a fermented coconut water kombucha drink. This research aims to determine the effect of the type of sugar and fermentation time on the quality of the fermented coconut water kombucha drink by varying the type of sugar, namely: (cane sugar; palm sugar and coconut sugar) and varying the fermentation time 3;6;9;12 and 15) day. After obtaining the fermented coconut water kombucha drink, analysis was carried out to obtain the best coconut water kombucha. The tests carried out included lactic acid tests, Vitamin C levels, pH variance ANOVA tests kombucha was palm sugar type coconut water kombucha and a fermentation time of 15 days with a lactic acid content of 3.6302% and a Vitamin C content of 0.3052, pH 3.2 and the organoleptic test results had an average color, aroma , and taste of 3.1.

Effect of transplanting dates on growth, yield and quality of broad leaf mustard (Brassica juncea L. var. rugosa) varieties at Rampur, Chitwan, Nepal

Broad Leaf Mustard, one of the most popular, highly commercialized, and widely grown green vegetables due to its richness in vitamin and minerals with peculiar taste. The precise knowledge of ideal planting time with right selection of variety provides suitable environmental conditions at all growth stages that increase the yield. The field experiment was carried at Horticulture Farm, Faculty of Agriculture, Agriculture and Forestry University, Rampur, Chitwan to evaluate the effect of transplanting dates on growth, yield and quality of Broad Leaf Mustard (Brassica juncea L. var. rugosa) varieties in Terai condition of Nepal during October 2021 to March 2022. The experiment was laid out in two factorial randomized complete block design (RCBD) with three replications. There were sixteen treatment combination comprising four varieties (Khumal Broad Leaf, Marpha Broad Leaf, Manakamana and Mike Giant) with four transplanting dates (October 25, November 9, November 24 and December 9). The results revealed that transplanting dates and varieties along with interaction significantly influenced the growth, yield and quality of Broad Leaf Mustard. Among the varieties, Khumal Broad Leaf was significantly superior on growth parameters like plant height, leaf length and breadth, plant canopy but on yield attributes the superior variety was Mike Giant based on number of leaves harvested per plot (226.08) and leaf yield (26.43 mt ha-1). However, the organoleptic test result revealed that the Mike Giant had excellent taste (74%) along with highest recovery percentage of Gundruk (27.62 %). Among the date of transplanting, mid transplanting on November 9 was better in terms of growth and leaf yield of 28.92 mt ha-1. While poorest performance was recorded on last transplanting on December 9 in all growth, yield and quality parameters with leaf yield of 17.36 mt ha-1. The interaction effect of different varieties and transplanting dates resulted better growth and quality in Khumal Broad Leaf and Manakamana varieties when transplanted on November 9. So based on the results of the experiment, Mike Giant transplanted on November 9 produced better growth and yield than others for the optimum yield production in Chitwan, Nepal.

Optimizing Baby Telon Oil Preparation Formula Tree Tea Oil (Melaleuca alternifolia Cheel) with VCO and Olive Oil Variations using the Simplex Lattice Design Method

One of the plants that can be used as a natural medicine is the tea tree plant (Melaleuca alternifolia Cheel) which is generally known as the tea tree. The tea tree plant contains essential oils which are useful as antimicrobial and anti-inflammatory. Another plant that can be used as a natural ingredient is the fennel plant (Foeniculum vulgare Mill) which contains essential oils which are useful as antimicrobials. In order to develop the preparation, a telon oil preparation was formulated. The use of additional ingredients in the formulation of telon oil preparations, namely VCO and Olive Oil as vegetable oils which function as solvents for essential oils, can certainly affect the physical properties of telon oil preparations, so a method is needed to find an optimum formula that meets the good physical properties of the preparation. This research aims to determine the optimum formula composition of telon oil preparations with variations of VCO and Olive Oil using the Simplex Lattice Design method by looking at the results of evaluation tests of the physical properties of telon oil preparations which include organoleptic tests, homogeneity tests, pH tests, specific gravity tests, viscosity tests and displaced volume test. The results of organoleptic tests, homogeneity, pH, specific gravity, viscosity and transferred volume have met the requirements. Analysis using SLD showed that the optimal preparation formula for baby telon tree tea oil (Melaleuca alternifolia Cheel) was obtained with a VCO and Olive Oil composition of 78.4% and 19.6% with a specific gravity response value of 0.906 gr/ml, viscosity 36.84 cp and volume transferred 57.33 ml. In the hedonic testing of baby telon oil preparations, tree tea oil (Melaleuca alternifolia Cheel) with variations of VCO and olive oil from the optimum formula in terms of color was preferred more by the panelists.

Standardization of the Typical Sakura Cake Recipe for Jorong Cangkiang Nagari Batu Taba

This research was motivated by the lack of standardization of Kue Sakura recipe. This can be seen in the results of observations of material preparation techniques and manufacturing methods, so that the resulting quality is not the same. And of course this research aims to find a standard recipe for Kue Sakura. This type of research is a mixed method, namely combining quantitative research with qualitative research. This research will be carried out in Jorong Cangkiang Nagari Batu Taba in January - February 2024. Based on the results of standard organoleptic tests for Kue Sakura recipes which have been converted with 3 repetitions, it was found that the quality of kue Sakura is seen from its tube-like shape, light yellow color, soft texture, typical vanilla aroma and sweet taste.

Formulation of Solid Soap of Kaolin Clay Using Sucrose Ester

Abstract Kaolin solid soap is one of the soaps that can be used to remove heavy dirt (Najis mughalladzah). Sucrose esters are a unique group of emulsifiers that are non-ionic surfactants and completely biodegradable. They are obtained by the transesterification of methyl ester with sucrose. This research aims to obtain the best concentration of sucrose ester and kaolin clay and to know the characteristics and quality of soil soap. Soap was made by finding the suitable concentration for the ingredients used to make soap based on Islamic Sharia law, where the amount of soil based on the edict (fatwa) of the Ulama Council is a minimum of 5 In this study, variations in the concentration of sucrose ester used were 2, 4, and 6%, while the concentrations of kaolin clay were 20, 25, and 30%. This research used a completely randomized design (CRD) with nine treatments and three replications. Observations of the soil soap bar include pH, foam test, hardness level, moisture content, free fatty acids, and organoleptic tests. The best formulation of soil soap based on organoleptic test results is soap with a concentration of 25% kaolin and 4% sucrose ester.

Ginger Leather Candy Formulation at CV Sari Sehat Bogor

Abstract CV Sari Sehat is an SME that produces herbal products such as instant powdered drinks, simplicial, and powdered tea. CV Sari Sehat wants to increase the value of its red ginger commodities through innovation. Currently, the processed red ginger products offered by CV Sari Sehat are only instant drink powder and tea powder, which is why they are seeking to develop new processed red ginger products. Product development is to be carried out by making red ginger jelly candy in the form of thin layers, namely Ginger Leather Candy (GLC). The development process will follow an engineering design approach. This method’s phases include exploration, problem definition, ideation, prototype development, and validation. The best formulation for the GLC product contains ingredients such as water, red ginger extract, pectin, granulated sugar, brown sugar, corn sugar syrup, citric acid, and icing sugar as product coatings. Chemical testing shows that GLC has a moisture content of 15.2%, ash content of 1.5%, sucrose of 46.42%, and reducing sugar of 10.94%. The antioxidant and antimicrobial activity of this GLC product is categorized as weak, with an antioxidant activity value of 177.059 μg/ml and an inhibition zone of 2 mm. However, the organoleptic test results indicate that consumers like this GLC product, with an overall average level of consumer liking of 3.95/5.

PENGARUH SUBSTITUSI TELUR KEONG MAS (Pomacea canaliculata L.) TERHADAP KADAR PROTEIN, KALSIUM DAN KALIUM PADA KUE BOLU

So far, golden snail eggs have not been widely used as a processed food ingredient. Meanwhile, golden snail eggs contain various minerals and nutrients including protein, calcium and potassium. Sponge cake is one of several processed snacks that are often consumed and liked by people in Indonesia. Sponge cake has a delicious taste and quite economical selling value. One way to use golden snail eggs is by substituting chicken eggs with golden snail eggs (Pomacea canaliculata L.) in sponge cakes. The aim of this research is to determine the results of organoleptic tests as well as the protein, calcium and potassium content of sponge cake substituted with golden snail eggs. This experimental research used a completely randomized design (CRD). Golden snail eggs can be used as an ingredient in making sponge cakes. There were 5 treatments carried out to substitute golden snail eggs, namely 0 g (A0), 15 g (A1), 25 g (A2), 35 g (A3) and 50 g (A4). First, the golden snail eggs are washed, mixed with chicken eggs, vanilla, granulated sugar and developer, then stirred until evenly mixed. After the dough has risen, add sweetened condensed milk, vegetable oil, water and wheat flour and stir until evenly mixed. The finished dough is put into a baking dish then steamed for 40 minutes until cooked. The organoleptic test results showed significant differences in taste and texture parameters. Sample A1 was preferred by panelists, with a score of color (4,07), aroma (3,63), taste (4,17), texture (3,77) and acceptability (3,90), and contained protein of 5,40%, calcium 409,77% and potassium 73,72%.

Serbato ice cream: Transforming serbat-based ice cream

The 2022 Indonesian Ministry of Health's Nutrition Status Survey (SSGI) revealed four prevalent child malnutrition issues in Indonesia: stunting (27.7%), wasting (7.7%), underweight (17.1%), and overweight (3.5%). One source of nutritious food can be obtained from “air serbat,” presenting an entrepreneurial opportunity for students through the Chemistry Education Student Association (HIMDIKIM). This "air serbat" serves as the base ingredient for an ice cream innovation named “Serbato ice cream,” packaged in 50 mL cups. Following entrepreneur recruitment, the community service initiative proceeded with workshops on production and packaging. Test marketing was conducted five times, including one in Sebuyau, Sarawak, Malaysia. Organoleptic test results indicated positive responses towards color, aroma, and sweetness, with the substitution of packaged coconut milk improving smoothness and consistency. Serbato ice cream has obtained HAKI certificate No. EC00202366602, and its sales have generated a profit of 29.6% for HIMDIKIM.

PROCESSING CHARACTERISTICS OF VANAME SHRIMP (Litopenaeus vannamei) PEELED FROZEN RAW Peeled Tail On (PTO)

Shrimp is one of the aquaculture products that contributes greatly to the country's foreign exchange. Vaname shrimp can be used as processed products, one of which is frozen raw peeled shrimp products. The purpose of this study is to determine the characteristics of the Peeled Tail On (PTO) frozen raw peeled shrimp processing process consisting of processing process flows, quality testing, application of temperature, yield, labor productivity, application of basic feasibility, and waste management. Primary data collection is carried out by participating in the production process, observation and conducting interviews with employees. While secondary data is obtained from company archives/documentation. The processing of PTO vaname shrimp goes through 23 stages of the process starting from receiving raw materials to loading. The results of organoleptic quality tests of raw materials and sensory tests of the final product show values between 8-9. Microbiological quality tests on raw materials and products have met the standards. Chemical quality tests on raw materials have met the specified standards. The application of temperature during the process has met the processing temperature standards in the company. The yield and productivity of the workforce have met the company's standards. Sanitation and hygiene have been implemented well, as evidenced by the certificates of Sanitation Standard Operating Procedures (SSOP), Good Manufacturing Practices (GMP), and feasibility of processing. Solid waste in the form of head and skin waste is processed into flour. The resulting liquid waste is treated at the WWTP (Wastewater Treatment Plant).

Determining Critical Points in Fish Distribution and Calculation of Income UD. Sumber Rezeki Laut, Tuban Regency

This study aims to evaluate the fish distribution activities in UD. Sumber Rezeki Laut, alongside the fish handling during distribution, and critical points of fish quality decline during distribution. This research uses descriptive analysis, critical point analysis, organoleptic tests, and income analysis. Distribution handling is divided into two types, namely direct distribution handling and indirect distribution handling. The most important handling of both types of distribution includes maintaining the right temperature during the process, transferring fish to UD. Sumber Rezeki Laut, changing fish containers, cleaning and soaking fish, and distributing fish to Balekambang Market. However, the long travel distance required to distribute the fishes has the potential to reduce the quality of the fish, as evidenced by the decrease in fish quality observed during the distribution trials. Organoleptic test results showed that the quality of the fish decreased from when it was purchased until it reached the wholesaler. Meanwhile, when calculating distribution costs, the highest result for direct distribution was IDR1,335,987, and the lowest was IDR372,995. The highest income from indirect distribution was IDR1,544,001, while the lowest was IDR399,993. To ensure good fish quality, UD. Sumber Rezeki Laut needs to improve its human resource capabilities to become more efficient and produce quality products for consumers.