Identifikasi Karakteristik Kimiawi dan Sensori Stick Cumi (Loligo sp.) Produk Olahan Kelompok Istri Nelayan Kelurahan Motto, Kota Bitung

Authors

  • Itje Danti Wewengkang Politeknik Kelautan dan Perikanan Bitung
  • Fidel J. B. Ticoalu Politeknik Kelautan dan Perikanan Bitung
  • Daniel Heintje Ndahawali Politeknik Kelautan dan Perikanan Bitung
  • Agusta Putri Balqis Linda Soeharso Politeknik Kelautan dan Perikanan Bitung
  • Fitroh Dwi Apriliawan Hariyoto Politeknik Kelautan dan Perikanan Bitung
  • Adi Suseno Politeknik Kelautan dan Perikanan Sidoarjo

DOI:

https://doi.org/10.15578/jbf.v4i1.120

Keywords:

Motto Village, Squid’s stick, Characteristics, Chemical Compound, Sensory

Abstract

One of the typically processed products from the Fishermen's Wifes Group in Motto 
Village, Bitung City, is squid sticks produced based on market demand or a pre-order (PO) 
system. This study aimed to identify squid stick products' chemical and sensory characteristics 
in the context of product development and marketing in the future. Chemical characteristics 
were analyzed through proximate testing. The proximate test results showed that the squid 
sticks produced by the fishermen's wife group in Motto Village contain carbohydrates as much 
as 65.5%, protein of 12.53%, fat of 14.89%, water, and ash content, respectively 5.84% and 
11.14%. Sensory characteristics were obtained through hedonic organoleptic sensory testing, 
indicating that the squid stick product was well received with the panelists' preference level of 
liking to very liking. 

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Published

2022-06-30

Issue

Vol. 4 No. 1 (2022): June 2022

Section

Articles