The EFFECT OF ADDITION OF RED FRUIT SAUCE (Pandanus conoideus) ON THE ACCEPTANCE OF PRESTO PINDANG OF LEMURU FISH (Sardinella sp)

Abstract

Presto is a product that is processed using high temperatures so that the fish bones become soft. Forms of product innovation can be done in various ways including modification of raw materials, spices, sauces and processing techniques. In this study, the modification given by adding red fruit sauce (Pandanus conoideus) in the process of processing presto pindang fish. In communities living in the central mountainous area of ​​Papua Province including Yahukimo and Dogiai Regencies, red fruit is used as a daily food, namely for staple food seasonings in the form of sauces cooked with tubers and vegetables. The use of Red Fruit Sauce is expected to provide a different color from presto pindang fish products. The purpose of this study was to determine the percentage of panelists' acceptance of the use of red fruit sauce in the process of making lemuru fish presto pindang. The method used in this study used an experimental method. The results showed that the percentage of panelists' acceptance of the use of red fruit sauce in the process of making lemuru fish presto pindang was A1 of 69.7% and A2 of 78%.