Uji Penerimaan Konsumen terhadap Mutu Organoleptik Petis Ikan Situbondo dengan Metode Uji Kesukaan

Fish paste is a local product which source of income for coastal communities in Situbondo Regency. Production fish still dominated by household business scale. In addition to paying attention chemical and microbiological quality, it necessary pay sensory quality meet the food safety requirementsof paste. Even, organoleptic greatly determines consumer acceptance buy products. This study aims determine four types products produced producers A, B, C, D Testing on carried out testing using hedonic test method. The parameters tested included: color, aroma, taste, aftertaste, overall There are 9 scales used this test, namely very dislike (1), really (2), (3), rather (4), neutral (5), like (6), likes (7), much (8), extremely (9). numerical scale (1-9) processed ANOVA Duncan's test. results showed that was rated somewhat (5) (6). Among products, (5.84) B (5.75) most accepted consumers with characteristics: dark brown paste, aroma spices smelt, savory taste felt, fishy aftertaste doesn't linger mouth, texture homogeneous-elastic-soft. While petis made producer A got preference value 4.92 (ordinary) 5.17 (ordinary).