Evaluation of sensory quality from a generation Z perspective, nutritional composition, and PAH safety in satai bandeng (deboned milkfish satay) from Banten Province
Year: 2026
Type: article
Abstract: Satai bandeng (deboned milkfish satay) is a traditional Banten delicacy of significant cultural and historical value, particularly in the Serang region. Preserving this culinary heritage requires research into its acceptance among Generation Z. This study aimed to evaluate the current status of the product and characterize its quality through both hedonic and chemical analyses. Purposive sampling was employed, involving observations and interviews with 11 satai bandeng MSMEs (Micro, Small, and Medium Enterprises) across Serang City and Serang Regency, Banten. Samples underwent organoleptic testing covering appearance, aroma, texture, and taste. Based on the organoleptic analysis, the three best-rated samples from different producers were selected for further characterization of chemical quality and polycyclic aromatic hydrocarbon (PAH) content. The results indicate that the hedonic characteristics of satai bandeng are generally well-accepted by Generation Z; the scores for appearance, taste, aroma, and texture ranged from 4.70–7.20 (neutral to like), 5.10–6.90 (neutral to like), 5.70–7.00 (slightly like to like), and 5.00–7.20 (neutral to like), respectively. The product's composition included 2.21–3.18% ash, 8.99–12.36% protein, 11.07–19.86% fat, 53.39–60.39% moisture, and 9.80–13.89% carbohydrate. Analysis of polycyclic aromatic hydrocarbons (PAHs) revealed no contamination, indicating that this traditional product is safe for consumption from a health perspective.
DOI: 10.17844/45djvr04
Institution: Sultan Ageng Tirtayasa University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $98
OpenAlex ID: W7214976938