E ISSN: 2583-049X

International Journal of Advanced Multidisciplinary Research and Studies

Volume 3, Issue 6, 2023

Effect of Adding Champignon Mushrooms (Agaricus bisporus) on Organoleptic Characteristics and Level of Preferences Tilapia Fish Nuggets

Author(s): Evi Liviawaty, Dinda Lestari Putri, Wanda Sri Rahayu, Rif'atus Solihah, Nicka Kairunisa Octaliani


Tilapia is a type of fish with high protein and low fat content. Tilapia fish meat can be used as a base for nuggets to increase the nutritional value, especially the protein in the nuggets. Apart from the nutritional content found in fish, the human body also needs additional fiber, such as the fiber contained in champignon mushroom (Agaricus bisporus). The aim of this research was to determine the organoleptic characteristics of tilapia fish nuggets with the addition of champignon mushroom and to analyze the level of panelists' preferences for tilapia fish nuggets with the addition of champignon mushroom at different concentrations, as well as determining the best formulation. The research method used is an experimental method and data collection techniques using subjective assessment of Organoleptic Tests (level of preferences) taken from the results of the panelists' assessments which include assessing the appearance, aroma, taste and texture of tilapia fish nuggets with four different treatments (Treatment A (0%), Treatment B (10%), Treatment C (15%), and Treatment D (20%)). Next, the data was analyzed using the Kruskal Wallis Test on 4 treatments with 20 semi-trained panelists which were also used as replications. The level of panelists' preferences test was assisted using Bayes method calculations. The scale for measuring the level of preference is with a value rate of 1-9. The results of the research showed that the average value of the level of preferences for the organoleptic test characteristics of the panelists for tilapia fish nuggets with four different treatments was that there were no significant differences in appearance, aroma and taste in each treatment. However, there were real differences in texture in each treatment. Of the four treatments, the best treatment was preferred by the panelists based on the average value of preference level (organoleptic) using the Bayes method calculation, namely fish nuggets with the addition of 20% champignon mushroom (Treatment D). This treatment produces tilapia fish nuggets with good and effective appearance, texture, aroma and taste compared to treatment A (0%), treatment B (10%), or treatment C (15%).

Keywords: Fish Nugget, Champignon Mushroom, Fortification, Hedonic Test

Pages: 999-1003

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