ANALISIS TINGKAT KESUKAAN KONSUMEN TERHADAP NUGGET BELUT (Monopterus albus) DENGAN PENAMBAHAN TAPIOKA DAN PATI SAGU

This research was carried out for to see the addition of tapioca and sago starch nutrient content nugget according to SNI 01-6683-2002 and see the characteristics of sensory attributes preferred by consumers and get the best position for five products nugget from the consumer side. This study was conducted experiments with five treatments and three replications. The combination of these treatments is TSB1 (15% tapioca, sago 0%), TSB2 (10% tapioca, sago 5%), TSB3 (7,5% tapioca, sago 7,5%), TSB4 (5% tapioca, sago 10 %) and TSB5 (0% tapioca, sago 15%). Sensory analysis was performed hedonic test (consumer acceptance) and descriptive test. The addition of tapioca and sago starch in the manufacture nugget eel meet the quality requirements contained in SNI 01-6683-2002 as the water content is 36,76-38,49%; protein 13,54-13,98% fat and 16,93-17,38%. However, the carbohydrate content has not fulfilled SNI namely 28,64-30,20% and ash content was obtained 1,95-2,12% of unknown quality standard in SNI 01-6683-2002. The level of consumer preferences towards nuggets eel preferred by preference mapping is treated TSB1 (tapioca 15%; sago 0%) and TSB2 (tapioca 10%; sago 5%) with the quality attributes of texture (hardness), taste pepper, brown color and flavor sweet nuggets while most preferred is the treatment TSB3 (tapioca 7,5%; sago 7,5%) with the quality attributes onion aroma, the smell of garlic, pepper aroma, the scent of fish, fish flavor, garlic flavor and taste of onion.