ADDITIONAL VARIATIONS OF PALM SUGAR (ARENGA PINNATA) WITH DIFFERENT CONCENTRATION ON DENDENG SEPAT SIAM (TRICHOGASTER PECTORALIS) ON PANELIS ACCEPTANCE

Abstract

Dendeng sepat siam is a semi-wet processed with curing in spice solution (onion, garlic, palm sugar, salt, water, galangal, coriander, and tamarind). The purpose of this study was to determine the concentration of palm sugar (Arengapinnata) on the processing of dendeng sepat siam (Trichogasterpectoralis). This study uses organoleptic tests that include color, aroma, texture, and taste. The results showed that addition of different palm sugar concentration affect the aroma and color specifications, but not have an effect on texture and taste. The best treatment is the 24% addition of palm sugar.