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Rif'atus Solihah
Fisheries Study Program, Faculty of Fisheries and Marine Sciences, Padjadjaran University
Agriculture, Biological Sciences & Forestry

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Pengaruh Penambahan Tepung Daging Ikan Patin Terhadap Karakteristik Sensoris dan Tingkat Kesukaan Kue Semprit Rif'atus Solihah; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1656

Abstract

Spritz cookies are one of the most popular types of dry cookies, favored by many due to their sweet taste and crispy texture. Innovation in the processing of spritz cookies can be carried out by incorporating other food ingredients, one of which is striped catfish meat flour. The addition of this ingredient is expected to provide flavor variation and different sensory characteristics. This study aimed to determine the effect of adding striped catfish meat flour on the consumer acceptability of spritz cookies and to identify the most preferred percentage of addition. The research used an experimental method with four levels of striped catfish meat flour addition: 0%, 2.5%, 5%, and 7.5%. The observed parameters included hedonic tests color, aroma, taste, and texture. The data were analyzed using non-parametric statistical methods, namely the Friedman test. The results showed that spritz cookies with 5% striped catfish meat flour received the highest preference scores, with color at 7, aroma at 9, texture at 9, taste at 9, and an alternative value of 8.68. Based on these findings, it is recommended to use 2.5–5% striped catfish meat flour in spritz cookie production to maintain consumer acceptance.
Co-Authors Atikah Nurhayati Iis Rostini Junianto Junianto