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The Effect of Adding Milkfish Flour on The Preference Level of Cireng

Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan · Vol. 12 No. 1 (2025) · hlm. 49–62

DOI
10.20956/jipsp.v12i1.43185
ISSN
2614-5014, 2355-729X
Terbit
2025-04-30
Penerbit
Hasanuddin University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

The enhancement of the nutritional content in Cireng can be achieved by adding milkfish meat flour. This study aims to determine the appropriate amount of milkfish flour to add in the preparation of Cireng to produce the product most preferred by the panelists. The method used was experimental, with four treatments: 0%, 2.5%, 5%, and 7.5% addition of milkfish flour. The parameters observed included preference analysis using a hedonic test to assess appearance, aroma, texture, and taste, as well as proximate analysis and Texture Profile Analyzer (TPA) to evaluate chemical composition and texture characteristics. The results showed that the 5% milkfish flour treatment produced the most preferred Cireng, with the highest average hedonic scores across all sensory attributes: 7.13 for appearance, 7.07 for aroma, 7.80 for texture, and 7.07 for taste. Proximate analysis results showed protein content (3.11%), ash content (0.73%), fat content (0.83%), moisture content (45.36%), and carbohydrate content (48.79%). The TPA results indicated an increase in hardness (1,104.188 gForce) and recovery (0.996%), but a decrease in cohesiveness (0.430%), chewiness (455.576 gForce), gumminess (478.129 gForce), and resilience (0.631%).

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  • Padjadjaran University
  • Sunan Gunung Djati State Islamic University Bandung
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Rekan penulisOrganisasiArtikel bersama
Evi LiviawatyPadjadjaran University6
Yuli AndrianiPadjadjaran University3
Kiki HaetamiPadjadjaran University2
Zahidah HasanPadjadjaran University2
Eddy AfriantoPadjadjaran University2
Izza Mahdiana AprilianiAfiliasi tidak diketahui2
Fachrul SaputraAfiliasi tidak diketahui2
Izza Mahdiana AprilianiPadjadjaran University2
Fachrul SaputraPadjadjaran University2
Lulu SalsabilaAfiliasi tidak diketahui2
In-In HanidahPadjadjaran University1
Sofiya HasaniSunan Gunung Djati State Islamic University Bandung1
Drian Alif AnandoPadjadjaran University1
Windi DamayantiPadjadjaran University1
Nia KurniawatiPadjadjaran University1
Nielam VioniPadjadjaran University1
Elisah FiyanihPadjadjaran University1
I Made JoniPadjadjaran University1
Ujang SubhanPadjadjaran University1
Camellia PanataraniPadjadjaran University1
Junianto JuniantoPadjadjaran University1
Alexander M. A. KhanPadjadjaran University1
Kayla Zahira SaffanahAfiliasi tidak diketahui1
Rita RostikaPadjadjaran University1
Kayla Zahira SaffanahPadjadjaran University1
JUNIANTO JUNIANTOPadjadjaran University1
Halyda Aulia WildahAfiliasi tidak diketahui1
Asep SahidinPadjadjaran University1
Halyda Aulia WildahPadjadjaran University1
Eri BachtiarAfiliasi tidak diketahui1
Kiki HaetamiAfiliasi tidak diketahui1
Evi LiviawatyAfiliasi tidak diketahui1
JuniantoAfiliasi tidak diketahui1
Luthfiah Al AfifahAfiliasi tidak diketahui1
Eri BachtiarPadjadjaran University1
Luthfiah Al AfifahPadjadjaran University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/iptekspsp/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">The Effect of Adding Milkfish Flour on The Preference Level of Cireng</dc:title>
	<dc:creator xml:lang="en">Giwangkara, Muhammad Qobul Raja Dirgantara</dc:creator>
	<dc:creator xml:lang="en">Pratama , Rusky Intan</dc:creator>
	<dc:creator xml:lang="en">Rostini, Iis</dc:creator>
	<dc:creator xml:lang="en">Rochima, Emma</dc:creator>
	<dc:subject xml:lang="en">Hedonic</dc:subject>
	<dc:subject xml:lang="en">Nutrition</dc:subject>
	<dc:subject xml:lang="en">Proximate</dc:subject>
	<dc:subject xml:lang="en">Snack</dc:subject>
	<dc:subject xml:lang="en">Texture analyzer</dc:subject>
	<dc:description xml:lang="en">The enhancement of the nutritional content in Cireng can be achieved by adding milkfish meat flour. This study aims to determine the appropriate amount of milkfish flour to add in the preparation of Cireng to produce the product most preferred by the panelists. The method used was experimental, with four treatments: 0%, 2.5%, 5%, and 7.5% addition of milkfish flour. The parameters observed included preference analysis using a hedonic test to assess appearance, aroma, texture, and taste, as well as proximate analysis and Texture Profile Analyzer (TPA) to evaluate chemical composition and texture characteristics. The results showed that the 5% milkfish flour treatment produced the most preferred Cireng, with the highest average hedonic scores across all sensory attributes: 7.13 for appearance, 7.07 for aroma, 7.80 for texture, and 7.07 for taste. Proximate analysis results showed protein content (3.11%), ash content (0.73%), fat content (0.83%), moisture content (45.36%), and carbohydrate content (48.79%). The TPA results indicated an increase in hardness (1,104.188 gForce) and recovery (0.996%), but a decrease in cohesiveness (0.430%), chewiness (455.576 gForce), gumminess (478.129 gForce), and resilience (0.631%).</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2025-04-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Research article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/iptekspsp/article/view/43185</dc:identifier>
	<dc:identifier>10.20956/jipsp.v12i1.43185</dc:identifier>
	<dc:source xml:lang="en">Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan; Vol. 12 No. 1 (2025); 49 - 62</dc:source>
	<dc:source>2614-5014</dc:source>
	<dc:source>2355-729X</dc:source>
	<dc:source>10.20956/jipsp.v12i1</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/iptekspsp/article/view/43185/13969</dc:relation>
	<dc:relation>10.20956/jipsp.v12i1.43185.g13969</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>