KARAKTERISTIK SENSORI DAN TINGKAT KESUKAAN ISI DUMPLING BERBAHAN DASAR IKAN PATIN, JAMUR TIRAM, DAN ABON SAPI
DOI:
https://doi.org/10.61722/jipm.v4i5.2912Keywords:
Beef Floss, Dumpling, Catfish, Oyster Mushrooms, Preference Level, Sensory TestAbstract
This study aims to determine the effect of the proportions of pangasius fish (Pangasius sp.) and oyster mushrooms with the addition of shredded beef on the sensory properties, overall acceptance, and nutritional content of dumpling filling products. This study adopted a quantitative approach using an experimental method. The results indicated a significant effect on the sensory attributes of the dumpling filling, particularly regarding aroma, taste, texture, color, and overall preference. The best combined treatment was achieved with a proportion of 70% pangasius fish, 30% oyster mushroom, and the addition of 25% shredded beef. Separately, the proportion treatment of 70% pangasius fish and 30% oyster mushroom affected all sensory attributes. The addition of 25% shredded beef contributed positively to color, aroma, and taste; however, for texture, the addition of 15% shredded beef yielded better results. The acceptance level for the proportion of 70% pangasius fish, 30% oyster mushroom, and 25% shredded beef presents good potential and is well-accepted by consumers. This study provides recommendations for improving shelf life and further innovation.
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