Karakteristik Kimia dan Organoleptik Penyedap Rasa Tinta Cumi dengan Metode Oven

Abstract

Squid is a fishery commodity that has high nutritional content. Squid ink is 
squid waste that has not been used optimally. The purpose of this study was to 
determine the chemical and organoleptic characteristics of squid ink flavoring 
using oven drying method. The ingredients used are squid ink and other 
complementary spices. The results showed that the organoleptic characteristics of 
the squid ink flavoring using the oven drying method had a value of appearance of 
7.37 (preferred), smell of 7.12 (preferred), taste of 7.07 (preferred) and texture of 
6.06 (somewhat preferred). The squid ink flavoring with the drying method was 
preferred by the panelists. In addition, the nutritional content of squid ink flavoring 
using the oven drying method is 23.15% water content and 33.53% protein content.