Organoleptic Test on Lanting Products with the Addition of Tuna Fish Meal

Tuna fish flour is one of the innovations that can be added in the process of making lanting. As for in this case the utilization of waste from tuna, namely in the form of bones, can be used to process into flour. Fishmeal has very high calcium. This study aims to create new innovations in making lanting by adding tuna fish meal which has a high nutritional content. The resulting product is not only ordinary food but has a high nutritional content. In this study, there were 4 concentrations of adding tuna fish meal, namely treatment A 0% (control), treatment B 5% (5 grams), treatment C 7.5% (7.5 grams), and treatment D 10% (10 grams). The data collection method uses a subjective sensory test taken from the results of the panelist's assessment which includes the assessment of the aroma, color, taste, and textures of the lanting. The scales for measuring the level of preferences is the tuna fish flour hedonic test using very, very dislike, dislike, mediocrity, like, and very like. 15 untrained panelists. The data analysis technique in this study used the Friedman test and was presented in graphical form on each attributes of the panelist's assessment. The results showed that the average value of aroma ranged from 4.2 to 5.53 and descriptively the panelists rated it somewhat disliked to moderate. The average scores for taste ranged from 4.47 to 6.33 and descriptively the panelists rated it somewhat disliked to somewhat like. The average value for color ranged from 5.8 to 6.8 and descriptively the panelists rated its mediocrity to almost likes it. The average value for textures ranged from 5.8 to 6.8 and descriptively the panelists rated its mediocrity to almost likes it.