E ISSN: 2583-049X

International Journal of Advanced Multidisciplinary Research and Studies

Volume 3, Issue 4, 2023

Addition of Catfish Meal (Clarias sp.) to the Level of Liking of Tapioca Rambak Crackers

Author(s): Junianto, Hafsoh Nur Muthmainnah, Annisa Azahra Fathoni, Ilva Viola, Mayang Cariesta Lavitanza, Nevi Widyawati


This research aims to determine the right level of addition of catfish meat meal to the manufacture of tapioca rambak crackers so that the most preferred product is obtained by consumers (panelists). The research was conducted at the Fisheries Processing Technology Laboratory of Fisheries Sciences, Padjadjaran University, Indonesia. The research method used was experimental with 4 treatments, namely the rate of adding catfish meat meal 0% (without addition, as a control), 5%, 7.5% and 10% of the total wheat flour + tapioca used in making tapioca rambak crackers. The research procedure consists of two stages. The first stage of making tapioca crackers with the addition of catfish meat meal includes mixing ingredients, making dough, molding, drying and frying. The second stage is the observation of the degree of organoleptic liking of the resulting product. Variable observations were made on the level of appearance, aroma, texture, and taste of tapioca rambak crackers. The favorability level test was carried out with a hedonic test with the following scale: very dislike (1), dislike (3), neutral (5), like (7), and very like (9). The panelists used were semi-trained panelists as many as 15 people. Data obtained from the results of organoleptic testing of tapioca rambak crackers from various treatments of the level of addition of catfish meat meal were analyzed in a comparative descriptive manner.

Based on the results of the research, it can be concluded that the right level of addition of catfish meat meal to obtain the tapioca rambak cracker product most preferred by consumers (panelists) is 7.5% of the total wheat flour + tapioca used. The average value of the appearance, aroma, taste and texture liking of the product was 7.2 respectively; 7.6; 8.1 and 7.3.

Keywords: Organoleptic, Descriptive, Taste, Panelist, Semi-Trained

Pages: 100-102

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