THE EFFECT OF SLANDER SCAD FLOUR (DECAPTERUS SP.) SUBSTITUTION ON ORGANOLEPTIC QUALITY AND PROTEIN CONTENT OF ONION STICKS

Abstract

Slander Scads flour can be used as a substitute in the processing of onion sticks. The objective of this study was to analyze the effect of the percentage of fish meal on the quality of organoleptic properties and chemical tests (water content and protein content) of onion sticks. The research method used a completely randomized design (CRD) with four treatments and three times replications, the percentage of fish flour substitution on the treatment O (0%), A (2.5%), B (5%), and C (7.5%). The organoleptic and chemical tests results (water and protein ratio) obtained the best treatment, namely treatment B (5% Slander Scads flour substitution), 2.84% water ratio, and 11.81% protein ratio. The results showed that the substitution of Slander Scads flour could increase the protein content of brought sticks but had not increased the panelists' preference value.

Keywords

• slander scads flour
• onion sticks
• protein ratio