The Effect of Adding Chayote Purée on the Preference Level of Mackerel Dumpling with Mocaf Flour
Published: 16-07-2024
Page: 656-666
Issue: 2024 - Volume 3 [Issue 3]
Firda Nuraisyah *
Faculty of Fisheries and Marine Science, Padjadjaran University Jatinangor Campus, Raya Bandung Sumedang km. 21 Street, Jatinangor, West Java 45363, Indonesia.
Rusky Intan Pratama
Faculty of Fisheries and Marine Science, Padjadjaran University Jatinangor Campus, Raya Bandung Sumedang km. 21 Street, Jatinangor, West Java 45363, Indonesia.
Fittrie Meyllianawaty Pratiwy
Faculty of Fisheries and Marine Science, Padjadjaran University Jatinangor Campus, Raya Bandung Sumedang km. 21 Street, Jatinangor, West Java 45363, Indonesia.
Evi Liviawaty
Faculty of Fisheries and Marine Science, Padjadjaran University Jatinangor Campus, Raya Bandung Sumedang km. 21 Street, Jatinangor, West Java 45363, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Mocaf flour has the characteristics of viscosity degree, gelation ability, rehydration power, and solubility better than tapioca flour but does not have gluten to form chewiness. Pectin content in chayote can function as a chewing agent in dumpling products. The purpose of this study was to determine the appropriate substitution level of chayote purée in mackerel dumpling using mocaf flour. The research was conducted experimentally with the treatment of using 25% mocaf flour and adding chayote purée to mackerel dumpling at 0%, 15%, 25%, and 35%. Organoleptic tests on appearance, aroma, texture, and taste were analyzed by Friedman test, Chi-square, and Bayes method. The control and most preferred treatments were then tested for chemical contents of protein, fat, water, ash, crude fiber, and carbohydrates. The chemical test results were analyzed descriptively. The results showed that mackerel dumpling with 25% mocaf flour and 25% chayote purée addition was preferred by panelists with a median score of appearance 7 (liked), aroma 9 (very liked), texture 8 (liked), and taste 8 (liked). The results of proximate analysis showed protein levels of 13.93%, fat 3.87%, water 58.47%, ash 2.21%, crude fiber 1.48%, and carbohydrates 20.04%.
Keywords: Chayote, dumpling, mocaf, preference level