INOVASI IKAN TONGKOL SEBAGAI ISIAN SOSIS SOLO

Abstract

Tuna (Euthynnus affinis) is a high potential fish with a complete nutritional content in which the protein value reaches 26%, low fat content of 2%, contains omega-3 fatty acids, and high content of important mineral salts. The purpose of this study was to determine the level of quality of panelists against solo sausage from aroma, color, taste and texture. The research conducted by the author is research with experimental methods. The results of the research that has been done have characteristics obtained from solo sausage using the control recipe with aroma (4.15), color (4.0), sweet taste (4.38), savory taste (4.07), texture (2.22) and an overall score of 18.22. Respondents preferred the control sample because it had a very familiar flavor to the general public. Keywords: quality test, solo sausage, tuna