| dc.description.abstract | This research was conducted with the aim to study the effect of the combination of ingredients on the quality of instant naniura seasoning and to study the effect of soaking time in jungga acid on the characteristics of naniura carp made using instant naniura seasoning. The method used in this study was a factorial Randomized Group Design (RAK) with two factors, namely the combination of ingredients of powdered naniura seasoning (2% Kencur, 2% Nutmeg, 2% Cinnamon) and the length of soaking with jungga acid (3 hours, 5 hours, 7 hours).
The results of the research that has been done are the combination of ingredients into the seasoning gives a very significantly different effect (P <0.01) on total acid, hedonic taste, hedonic aroma and general acceptance but gives a different effect not significantly (P>0.05) on water content, ash content, solubility time, color hedonics and texture hedonics. Soaking time gives a very significantly different effect (P<0.01) on total acid, texture hedonics and general acceptance, but not significantly different effect (P>0.05) on moisture content, ash content, solubility time, color hedonics, aroma hedonics, and taste hedonics. The interaction between the combination of naniura powder seasoning and soaking time with jungga tamarind (Citrus jambihiri) gives a very significantly different effect (P<0.01) on total acid and general acceptance. The best treatment was the combination of naniura seasoning ingredients with the addition of cinnamon powder (2%) and soaking time for 5 hours. | en_US |
