Uji Hedonik Kerupuk yang disubtitusikan oleh Kulit Ikan Kambing-Kambing (Abalistes stellaris) : Variasi Persentase Garam

Abstract

Fishery waste, particularly fish skin, is an environmental problem that may cause pollution if not properly utilized. This study aimed to utilize the starry triggerfish skin (Abalistes stellaris) as a substitute ingredient in cracker production with varying salt concentrations (0%, 5%, 10%, and 15%) and to evaluate its effect on consumer acceptance through a hedonic test. The experiment was conducted using a Completely Randomized Design (CRD) with four treatments and three replications.  A hedonic test involving 20 untrained panelists assessed the attributes of taste, aroma, color, and texture. Data were analyzed using the Kruskal-Wallis test, Mann-Whitney test, and Bayes method to determine the best formulation. The results showed that salt addition significantly affected taste, while aroma, color, and texture showed no significant differences among treatments. Formulation F3 (10% salt) obtained the highest score based on the Bayes analysis and was recommended as the best formulation. Therefore, utilizing starry triggerfish skin can be an innovative alternative for developing nutritious, environmentally friendly, and consumer-preferred food products.