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Consumer acceptability test on the organoleptic factors of dedawang pindang fish in Dedawang Hamlet, Bawean Island, Indonesia

Torani Journal of Fisheries and Marine Science · Vol. UME No. MOR (2021) · pp. 25–38

DOI
10.35911/torani.v4i1.12138
ISSN
2615-6601, 2621-5322
Published
2021-01-25
Publisher
Hasanuddin University
Language
en

Abstract

This study aims to measure the level of consumer preference for organoleptic factors of pindang fish produced from the traditional scavenger business of Dedawang Hamlet, Telukjati Dawang Village, Tambak Sub-district, Bawean Island - Gresik Regency.The research was conducted from July to September 2020 involving 221 respondents from various backgrounds as panelists to assess the level of preference for pindang fish. The test material came from one of the scaling efforts carefully selected by the researcher. The organoleptic test includes 8 (eight) things, namely: taste, deviated odor (indication of deterioration), specific aroma, color, appearance, consistency, packaging aesthetics, and durability. The results showed that the durability factor (score 93.57), product aesthetics (score 90.48), smell (score 86.35), and distinctive aroma (score 81.35) were the main attractions for consumers buying pindang fish. While the appearance (score 53.07), consistency (score 63.51), color (score 65.41), and taste (score 68.17) are things that need to be improved to increase attractiveness to consumers. Keywords: organoleptic, pindang, consumer acceptability

Keywords

Collaboration network of the authors

8 authors · 15 co-authorship links · 6 across different organisations

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  • Universitas Muhammadiyah Jember
  • Universitas Islam Lamongan
  • Institut Teknologi Sains Bandung
  • Politeknik Ilmu Pelayaran Semarang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Liliek SoeprijadiPoliteknik Ilmu Pelayaran Semarang2
Nurul Fathiyah FauziUniversitas Muhammadiyah Jember1
Ahib AssadamUniversitas Muhammadiyah Jember1
Tiara Aprilia HapsariUniversitas Muhammadiyah Jember1
Shinta Artamevia RamadUniversitas Muhammadiyah Jember1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/torani/oai, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Consumer acceptability test on the organoleptic factors of dedawang pindang fish in Dedawang Hamlet, Bawean Island, Indonesia</dc:title>
	<dc:creator xml:lang="en">Soedrijanto, Angky </dc:creator>
	<dc:creator xml:lang="en">Istiqomah, Titis </dc:creator>
	<dc:creator xml:lang="en">Rizkina, Fitriana Dina</dc:creator>
	<dc:subject xml:lang="en">organoleptic</dc:subject>
	<dc:subject xml:lang="en">pindang</dc:subject>
	<dc:subject xml:lang="en">consumer acceptability</dc:subject>
	<dc:description xml:lang="en">This study aims to measure the level of consumer preference for organoleptic factors of pindang fish produced from the traditional scavenger business of Dedawang Hamlet, Telukjati Dawang Village, Tambak Sub-district, Bawean Island - Gresik Regency.The research was conducted from July to September 2020 involving 221 respondents from various backgrounds as panelists to assess the level of preference for pindang fish. The test material came from one of the scaling efforts carefully selected by the researcher. The organoleptic test includes 8 (eight) things, namely: taste, deviated odor (indication of deterioration), specific aroma, color, appearance, consistency, packaging aesthetics, and durability. The results showed that the durability factor (score 93.57), product aesthetics (score 90.48), smell (score 86.35), and distinctive aroma (score 81.35) were the main attractions for consumers buying pindang fish. While the appearance (score 53.07), consistency (score 63.51), color (score 65.41), and taste (score 68.17) are things that need to be improved to increase attractiveness to consumers.
Keywords: organoleptic, pindang, consumer acceptability</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2021-01-25</dc:date>
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	<dc:identifier>https://journal.unhas.ac.id/index.php/torani/article/view/12138</dc:identifier>
	<dc:identifier>10.35911/torani.v4i1.12138</dc:identifier>
	<dc:source xml:lang="en">Torani Journal of Fisheries and Marine Science; VOLUME 4 NOMOR 1, DESEMBER 2020; 25-38</dc:source>
	<dc:source>2615-6601</dc:source>
	<dc:source>2621-5322</dc:source>
	<dc:source>10.35911/torani.v4i1</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/torani/article/view/12138/6448</dc:relation>
	<dc:relation>10.35911/torani.v4i1.12138.g6448</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Torani Journal of Fisheries and Marine Science</dc:rights>
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