Mutu dan Tingkat Penerimaan Konsumen Abon Ikan Layang (Decapterus sp.): Quality and Consumers Acceptence of Shredded Macarel Scad Fish (Decapterus sp.)

Mutu dan tingkat penerimaan konsumen pada abon ikan bervariasi dan menjadi salah satu pertimbangan utama dalam komersialisasi abon ikan. Informasi mengenai olahan ikan layang hasil tangkapan nelayan di Kepulauan Spermonde Selat Makassar masih terbatas. Penelitian ini bertujuan untuk menentukan karakteristik mutu dan tingkat penerimaan konsumen abon ikan layang yang diolah pada skala rumah tangga. Penelitian terdiri dari dua tahap yaitu preparasi dan pembuatan abon ikan layang dilanjutkan dengan analisa mutu (proksimat, kadar logam berat) dan uji penerimaan konsumen. Hasil penelitian menunjukkan bahwa abon ikan layang mempunyai karakteristik mutu sebagai berikut: kadar air 3,84-4,60%, abu 5,35-5,66%, protein 36,39-37,39%, lemak 36,54-36,60%, serat kasar 5,66-7,90%, karbohidrat 9,22-10,87%, TPC 2,40-3,05 x 103 CFU/g, Cu 5,12-9,05 ppm, Mg 457,72-881,92 ppm, Zn 19,93-42,85 ppm. Tingkat penerimaan konsumen terhadap abon ikan layang rata-rata adalah netral, sedang abon ikan komersial disukai konsumen. Abon ikan layang telah memenuhi persyaratan sesuai SNI kecuali parameter kadar lemak.The quality and level of consumer acceptance of shredded fish varies and is one of the main considerations in the commercialization of shredded fish. This study aims to determine the quality characteristics and the level of consumer acceptance of the shredded flying fish processed on a household scale. The study consisted of two stages: preparation and manufacture of shredded fish, including two treatment that was original and spicy shredded followed by quality analysis (proximate, microbiology) and consumer preference test. The results showed that shredded of flying fish had the following quality characteristics: moisture content 3.84-4.60%, ash 5.35-5.66%, protein 36.39-37.39%, fat 36.54-36.60%, crude fiber 5.66-7.90%, carbohydrates 9.22-10.87%, and TPC 2.40-3.05 x 103 CFU/g. The level of consumer preference of flying fish shredded, both original and spicy variants was neutral-like with a score of 3.18-3.43. Flying fish shredded has met the requirements according to SNI except for the parameter of fat content. Shredded flying fish either original or spicy variant both have met the requirements according to SNI except the fat content