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

Dewi Mutaminah, Dewi (2023) DIFFERENT RAW MATERIAL EFFECT IN PREFERENCE LEVEL AND MOISTURE CONTENT OF SEASONING POWDER. POLITEKNIK KELAUTAN PERIKANAN SIDOARJO, 21 (1): 2023. pp. 17-22. ISSN 2808-1145

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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.

Item Type:	Article
Subjects:	Cek Plagiasi Jurnal Peer Review
Divisions:	E. Fakultas Pertanian > Teknologi Hasil Pertanian
Depositing User:	perpus uniba admin
Date Deposited:	04 Sep 2023 03:32
Last Modified:	04 Sep 2023 03:57
URI:	http://repository.unibabwi.ac.id/id/eprint/795

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