The Effect of Adding Carrageenan Flour Eucheuma cottonii on the Level of Preference of Yellowtail Fish Otak-Otak

Otak-otak is a processed product that is well known to the public. The fish used in making otak-otak are generally sea fish. Carrageenan has now become a commonly used and popular ingredient in food processing, but its use in making otak-otak is still limited. This research aims to improve the quality of yellowtail fish otak-otak by adding carrageenan flour because carrageenan has gel properties which can improve the characteristics of fish otak-otak, including texture, aroma, taste and appearance. The main raw materials used are yellowtail fish and tapioca flour, with variations in the addition of carrageenan flour as a treatment with different concentrations consisting of treatments A(0%), B(0,5%), C(1%) and D(1,5%). The data collection method involves subjective assessment in the form of sensory tests by semi-trained panelists, who assess the aroma, taste, appearance and texture of the otak-otak. The level of liking is measured on a scale from very like to very dislike. The results of the analysis using the Friedman test showed that the highest level of taste preference was found in treatment D with the addition of 1,5% carrageenan flour, namely 6,6, the highest level of taste preference was achieved in the same treatment, namely 7,2. The treatment with the addition of 0,5% carrageenan flour obtained the highest appearance rating, namely 7,1, while the highest level of texture preference was achieved in a similar treatment of 6,7. This research contributes to understanding how the addition of carrageenan can improve the quality of yellowtail fish otak-otak, with the finding that.