ANALYSIS OF ADDITION SABA BANANA BLOSSOM (Musa paradisiaca Linn) ON THE PRODUCTION OF VARIOUS TYPES OF FISH SHREDDED IN THE LAUT TAWAR LAK
Keywords:
Parental behavior, dental and oral health maintenance, quality of life of elementary school childrenAbstract
Introduced fish are fish brought in from outside the aim of diversition the types of fish in Lake Laut Tawar, like carp, tilapia, catfish, and grasscarp. Recently, fish processing has been traditional and limited. Shredded fish processing is an attempt to diversify products, high economic value and long-term storage capacity but has low fibre content. Saba banana blossom is local ingredient rich in nutrients and fibre, expected to enhance the fibre content of introduced fish shredded. The aim of this research are to determine the analysis and organoleptic test of addition saba banana blossom to introduced fish shredded. This study employed a non-factorial completely randomised design with 3 treatments and 3 replications. Organoleptic test was conducted in August 2025 with 30 panelists at Organoleptic Laboratory. Data analysis was performed used analysis of variance. The organoleptic test results of catfish, tilapia, and carp fish shredded showed a colour of 3.62 (like) and taste of 3.63 (like), smell of 3.68 (like), and texture of 3.51 (like) and it was not significant effect on colour, taste, smell, and texture. The proximate analysis showed the highest moisture content (4.34%), ash content (6.31%), fat content (25.08%), protein content (50.99%), carbohydrate content 22.69%, and fibre content 1.41%. Acceptability of catfish, tilapia and carp shredded fish did not have a significant effect on colour, taste, smell and texture. Meanwhile, the highest average proximate results were found in catfish shredded fish. The recommended of future research, the percentage of saba banana blossom be increased and expert consumer panelists.
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