Quality and Consumers Preference of Shredded Macarel Scad Fish (Decapterus sp.); MUTU DAN TINGKAT KESUKAAN KONSUMEN TERHADAP ABON IKAN LAYANG (Decapterus sp.)

The quality and level of consumer acceptance of shredded fish are one of the main considerations in the commercialization of shredded fish. This study was aimed to determine the quality characteristics and the level of consumer acceptance of the shredded flying fish processed on a household scale. The study consisted of two stages namely preparation and manufacture of shredded fish, followed by quality analysis (proximate, microbiology) and consumer preference test. The results showed that the shredded flying fish had the following quality characteristics: moisture content 3.84-4.60, ash 5.35-5.66, protein 36.39-37.39, fat 36.54-36.60, crude fiber 5.66-7.90, carbohydrates 9.22-10.87, and TPC 2.40-3.05x103 CFU/g. The levels of consumer preference of shredded flying fish, for both the original and the spicy variant were neutral-like with a score of 3.18-3.43. Shredded flying fish meets the requirements according to SNI except for the parameter of fat content. © 2020, IPB University Department of Aquatic Product Technology. All rights reserved.