Analisis Organoleptik Terhadap Granula Bumbu Penyedap Rasa Ikan Lemuru (Sardinella sp)

The purpose of this study is to analyze the organoleptic to the condiment granula. Fermenting with long, fermentation, 8 days, 10 days, 12 days, and 14 days are used in this study. The resultof this study using Kruskal-Wallis analysis data. Kruskal-Wallis statistical value on taste, which is 7,068 less than chi-squere's critical value, that is, 7,815 and h₀ is declined and h₁ is accepted. Kruskal-wallis statistical value, which is 4,288 lower than the critical value of chi-squere, which is 7,815, and h₀  is declined and h₁ is accepted. Kruskal-Wallis statistical value, which is 4,534 of chi-squere's critical value, which is 7,815, and h₀  is declined and h₁ is accepted. Kruskal-Wallis statistical value on the texture aspect, namely 3,106 less than the critical value of chi-squere, which is 7,815 and h₀ declined and h₁ was accepted. A sample takes the time to dissolve which is 28 seconds, sample b takes the time to dissolve which is 30 seconds, sample c takes the time to dissolve that is 27 seconds, and for sample d it takes 32 seconds to dissolve.Keywords : Seasonings, Granules, Organoleptic