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Level of Favorability of Dumplings With The Addition of Tuna Fish (Thunnus sp.) Flour

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Junianto J., Wibisono G., Tia N., Malik N., Azhar N. N., Savitri V. A.
World News of Natural Sciences
|
2023
|
vol. 49
147-155
EN
This research aims to determine the appropriate level of addition of fish meat meal in the formulation of making dumplings so that the most preferred product is obtained. The research method used was experimental with 4 treatments, namely the level of tuna meat meal addition of 0% (no addition, as control), 5%, 7.5% and 10% of the total wheat flour + tapioca used in making dumplings. The process of making dumplings consists of four stages, namely mixing ingredients, kneading, molding, and frying. Variable observations were made on the level of color, aroma, texture, and taste of the biscuits. The test of the level of favorability was carried out by hedonic test with the following scale: very dislike (1), dislike (3), neutral (5), like (7), and very like (9). The panelists used were 15 semi-trained panelists. Data obtained from the results of organoleptic testing of dumplings from various treatments of the level of tuna meat flour addition were analyzed descriptively comparative. Based on the research that has been done, it can be concluded that the level of organoleptic liking both appearance, aroma, texture, and taste of the most preferred dumplings is obtained from the level of addition of 0% tuna meat flour, namely without addition, but the value of the level of liking is almost the same as the level of addition of 5% tuna meat flour. The average values of color, aroma, texture, and taste of dumplings from the 0% addition level are 7.67; 6.33; 7.00 and 7.80, respectively; while from the 5% tuna meat flour addition level are 7.40; 5.93; 5.80 and 7.40, respectively.
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