Sensory and Chemical Characteristics of Koya Made from Snakehead Fish (Channa striata) and Soybean Flour (Glysine max)

4th International Conference on Tropical and Coastal Region Eco Development

生态环境科学;经济学

Anandito, R.B.K.^1 ; Siswanti^1 ; Saputro, R.E.^1 ; Purnamayati, L.^2

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami No.36A, Kentingan, Surakarta, Indonesia^1

Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof. H. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^2

关键词: Chemical characteristic;    Fish meat;    Glysine;    Proximate analysis;    Sensory characteristics;    Soybean flour;    Traditional food;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/246/1/012037/pdf
DOI  :  10.1088/1755-1315/246/1/012037

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

The objectives of this study were to determine the best formula of fish koya made from snakehead fish and soybean flour based on its sensory characteristics and to determine chemical properties of the best fish koya formula. Koya is a savory powder used as a topping on food. Koya powder is usually added to Indonesian traditional foods such as soto and noodles. This study was using a completely randomized designwith one variable, namely the variation of snakehead fish meat and soybean flour composition. The variations of snakehead fish meat and soybean flour were 40:60; 50:50; and 60:40. All treatments were carried out sensory evaluation using hedonic test. Chemical properties of the best formula based on sensory evaluation were to determined using proximate analysis. The result showed that the best formula of fish koya based on sensory evaluation had composition of snakehead fish meat 60% and soybean flour 40%. The chemical properties of the best formula showed that its moisture, ash, protein, fat, and carbohydrate were 11.50 %; 3.45 %; 42.20 %; 18.73 %; and 22.92 % respectively.