The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage

Transcription

1 Available online at WSN 112 (2018) EISSN The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage ABSTRACT Mochamad Elang 1, *, Evi Liviawaty 2, Junianto 2, Emma Rochima 2 1 Fisheries Major, Fishieries and Marine Science Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia 2 Fishieries and Marine Science Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia * address: moch14009@mail.unpad.ac.id The purpose of this research to determine the most preferred amount of mocaf flour addition to gray eel catfish sausage. Methods of the research was the experimental method with treatment five comparisons percentage addition of mocaf flour to the amount wheat flour. The treatments included A (0% mocaf flour and 100% wheat flour), B (15% mocaf flour and 85% wheat flour), C (20% mocaf flour and 80% wheat flour), D (25% mocaf flour and 75% wheat flour), E (30% mocaf flour and 70% wheat flour). Processed sausages using 15% flour from total surimi which is assumed to be 100%. Observations carried out on organoleptic characteristics that hedonic test (preference level) includes the appearance, aroma, texture, taste and then physical characteristics, namely folding test of the gray eel catfish sausages. The results showed that the addition of mocaf flour 25% is the treatment that most panelists like because it has an alternative value of 8,74 and the highest average value of folding test is 4,0 found in sausage with the addition of mocaf flour as much 0%. Keywords: gray eel catfish, mocaf flour, sausage, preference level 1. INTRODUCTION The North Coast of Java in particular, it has the second largest volume of catch fisheries production in Indonesia at 16,73% [19]. Gray eel catfish (Plotosus canius) is one of the ( Received 14 September 2018; Accepted 29 September 2018; Date of Publication 30 September 2018 )

2 important economic fisheries resources belonging to the Plotosidae family [8]. Gray eel catfish is one of the main catches of longline fishing gear on the North Coast of Java, especially the Gebang Cirebon Coast. National fish consumption by the Indonesian people in 2019 is targeted to reach 54,5 kilograms per capita in year or an average increase of 7,3% in the period By 2015 consumption rate reached 41,1 kg per capita in year, surpassed the target of 40,9 kg per capita in year [12]. To support this, it is necessary to process fish in the form of products favored by the people. Gray eel catfish utilization in Indonesia is currently consumed more frequently by the people in the form of smoked fish [5], therefore it is necessary to consider diversification of processed fishery products by utilizing fish as a raw material. One form of diversification is sausage. Sausage is known as a food product that has a savory taste, a chewy and dense texture, and an elongated round shape that is now popular with the public. Processing of gray eel catfish into fish sausage is one of the alternatives to diversify processed fishery products that are expected to add the sale value and be acceptable to the people so that the level of fish consumption increases. Texture and tenderness have the most important levels for consumers and are sought after sacrificing taste, flavor, or color [1]. To get fish sausages with good texture, flour is needed as meat filler or surimi. Flour that is popularly used in sausage processing is wheat flour. The need for wheat flour in Indonesia is mostly obtained from the raw materials of wheat. To reduce the import value, it is necessary to look for other ingredients produced by domestic products that have characteristics resembling wheat flour. An alternative that has this potential is mocaf flour (Modified Cassava Flour) made from cassava fermented by lactic acid bacteria. This is because local flour has several advantages such assufficient raw materials available in Indonesia so that the possibility of product scarcity can be avoided because it is not dependent on imports such as wheat, the price of mocaf flour is relatively cheaper compared to the price of wheat flour and in terms of nutritional content fiber and carbohydrates are higher and lower in fat so that it can be used as raw material for flour to produce processed sausages that are good but with relatively cheap production costs. However, the use of mocaf flour cannot replace whole wheat flour because it does not contain gluten in mocaf flour. Gluten has the function of providing supple texture and expands on food dough [9]. There is a limit to the use of mocaf flour in processing gray eel catfish sausages to avoid the resulting texture is not chewy, which will impact on the lack of level of preference for the sausage products. Various types of flour have different gel strengths, so the amount of flour used in making fish sausages is different, therefore it is necessary to find the right percentage of mocaf flour and wheat flour [16]. The purpose of this research was to determine the most preferred amount of mocaf flour added to gray eel catfish sausages. 2. MATERIALS AND METHODS The tool used include knives, cutting board, basin, spoon, food processor, cellulose sausage casings, meat grinder, rope, digital scales, thermometer, timer, timer, pan. The materials used include gray eel catfish, mocaf flour, wheat flour, ice cube, egg whites, salt, sugar, shallots, garlic, pepper, nutmeg. -25-

3 The first stage of sausage processing is to make gray eel catfish surimi, as follows: (1) Fresh fish raw material of gray eel catfish; (2) Separating meat from the skin and thorns; (3) Clean fish meat is washed in cold water (comparison of fish and meat 4:1) at 0-5 C for minutes stirring and add salt as much as 0,3%; (4) Water reduction; (5) The addition of cryoprotectant in the form of 3% sugar mixed; (6) Packaging and weighing; (7) Freezing surimi C [4]. Second stage of processing gray eel catfish sausage, as follows: (1) Surimi crushed using a food processor and still maintain a temperature of 0-5 C; (2) Mix all materials using a food processor until the mixture is sticky; (3) Filling the mixture into the sausage until it is 5 cm solid using a meat grinder then tie; (4) Boiling s s s g 60ºC 5 minutes then drain to reduce the temperature from ºC b l g n 90ºC n l cooked. The method used in this research is an experimental method. The treatment is five comparisons percentage addition of mocaf flour to the amount of wheat flour. The treatments included A (0% mocaf flour and 100% wheat flour), B (15% mocaf flour and 85% wheat flour), C (20% mocaf flour and 80% wheat flour), D (25% mocaf flour and 75% wheat flour), E (30% mocaf flour and 70% wheat flour). Processed sausages using 15% flour from total surimi which is assumed to be 100%. The following is presented in Table 1. which is the composition of the gray eel catfish sausage with various treatments. Table 1. Composition of Gray Eel Catfish Sausages Materials Treatment of mocaf flour : wheat flour (%) 0 : : : :75 30 : 70 Gray eel catfish (g) Wheat flour (g) , ,5 105 Mocaf flour (g) 0 22, ,5 45 Salt (g) Sugar (g) Garlic (g) Shallots (g) Pepper (g) Nutmeg (g) Egg whites (grains) Ice Cube (g) Source: [17] with modifications -26-

4 The hedonic test is included in the testing of organoleptic characteristics, namely appearance, aroma, texture and taste and several other factors that may be needed. Hedonic test is a test that aims to determine the level of consumer preference for a product. Testing of the level of preference includes appearance, aroma, taste and texture. Value of consumer preferences, that is: 9 (very like); 7 (likes); 5 (neutral / ordinary); 3 (dislike); and 1 (very dislike). The rejection limit for the hedonic test is 3, meaning that if the product being tested gets the same or smaller value [3]. The hedonic test data were analyzed using Friedman non-parametric analysis to determine the panelists acceptance preference level of gray eel catfish sausage with the addition of mocaf flour. The statistics used are using the formula [15] as follows: Information : x 2 r n R i = Friedman Test Statistics = Repeat = Treatment = Total ranking of each treatment If the research data shows the same number, the following correction factors are calculated: Information : F c = Correction factor T = N(t 3 -t) t = The same number frequency Value x 2 c can be known using Chi-square tables with degrees of freedom db = n-1;1-α. The decision rules for testing hypotheses are as follows: H 0 = Treatment gives identical or equal results at the level α = 0,1 H 1 = Treatment gives different results at the level α = 0,1 If value x 2 2 c < x (1-α),(n-1), then H 0 accepted and H 1 rejected while if the value x c > x (1-α),(n-1), then H 0 rejected and H 1 be accepted. If H 1 accepted, then there are differences among the treatments that should be done multiple comparison test to know the real difference significantly with the following formula: -27-

5 Information : R i R j = Number of ranking conditions i = Number of ranking conditions j Decision making rules if then the treatment is not significantly different but if, then there is a significant difference in treatment. Furthermore, the determination of the best treatment of the hedonic test using the Bayes Method. Bayes method is one of the techniques used to analyze the best decision making from a number of alternatives or treatments by considering the weighting of criteria and median values [18]. 3. RESULTS AND DISCUSSION Appearance Appearance is the first organoleptic parameter assessed from a product. Appraisal of appearance aims to determine the acceptance of panelists assessed from the feed form and color of the gray eel catfish sausage. Products with a neat, good, and intact form are definitely preferred compared to products that are less neat and not intact [2]. The results of observations of gray eel catfish sausage with the addition of mocaf flour are presented in Table 2. Table 2. Average Appearance of Gray Eel Catfish Sausage Based on The Addition of Mocaf Flour. Addition of Mocaf Flour (%) Median Average Appearance 0 7 7,3a ,6a ,5a ,2b ,7a -28-

6 Information: The average value of the appearance followed by the same letter indicating is not significantly different according to the multiple comparison test at the level of 10%. Based on assessment appearance of the fish sausage gray eel catfish found that the addition mocaf flour on fish sausage gray eel catfish give effect to the appearance by multiple comparison test at 90% confidence level. Based on the results of the appearance preference test, all treatments fall into the preferred category until they are very well liked as can be seen from the median values ranging from 7 to 9. The appearance of gray eel catfish sausage with 25% treatment was significantly different from the treatment of 0%, 15%, 20% and 30%. Based on statistical tests, 0%, 15%, 20% and 30 % does not provide a real difference between the four treatments. The appearance of the gray eel catfish sausage in the 25 % treatment had the highest average value, which was 8,2 producing a gray eel catfish sausage with a brilliant white appearance. The appearance of the sausages on a treatment 20% have an lowest average value 6,5 resulted in the appearance of white sausage, so it can be concluded that the higher the addition of flour mocaf on a gray eel catfish sausage increasingly white color output. This affects the panelists acceptance of gray eel catfish sausage. The more content of mocaf flour, the sausage that is obtained will be white. This is because mocaf flour has a whiter appearance than wheat flour which is slightly yellowish. During the process of fermentation, mocaf flour occurs when the component causes color is removed. Like pigments and proteins that can cause brown color when tanning. Produces whiter mocaf color [13]. The most preferred sausage is the 25% treatment has a brilliant white color this happens because the color of the sausage produced has a white color that is not too white so it is preferred by the panelists. The results of the statistical test indicate that mocaf flour has a significant effect on the level of acceptance of panelists on the appearance of gray eel catfish sausage produced and based on the panelists level of preference all treatments are still acceptable to the panelists because the average value of the appearance of all treatments is still above the value limit product rejection. The appearance of the gray eel catfish sausage with the addition of 25% mocaf flour is the gray eel catfish sausage which is most preferred by the panelists Aroma Table 3. Average Aroma of Gray Eel Catfish Sausage Based on The Addition of Mocaf Flour Addition of Mocaf Flour (%) Median Average Aroma 0 7 6,6a ,0a ,2a ,4a ,0a -29-

7 Aroma assessment aims to determine the delicacy of food ingredients based on the sense of smell. Aroma is one of the factors that affected consumer valuation of a product. Aroma is detected when volatile compounds enter through the nasal passages and are accepted by the olfactory system and passed to the brain [6]. The aroma in food products comes mostly from spices added to the mixture. The results of the observation of the aroma of gray eel catfish sausage with the addition of mocaf flour are presented in Table 3. Information: The average value of the aroma followed by the same letter indicating is not significantly different according to the multiple comparison test at the level of 10%. Based on the assessment the aroma of the gray eel catfish sausage, the median values for all treatments ranged from 7 (likes) to 9 (very like) panelists. The aroma of fish sausage gray eel catfish at 0%, 15%, 20%, 25% and 30% according to the statistical according to the statistical test was not significantly different. The aroma of sausage on treatment 30% has the highest average value is 8,0 while that 0% has the lowest average value of 6,6. The higher the addition of mocaf flour in fish sausages, the fishy fish smell will decrease. This affects the acceptance of panelists even though it is not significantly different. The addition of mocaf flour reduces the fish fishy aroma because mocaf flour contains lactic acid, when the flour is processed it can produce a distinctive flavor and distinctive flavor [13]. This happened because in the 30% treatment the aroma of the fish was felt not too fishy but still smelled of fish specific smell. The results of statistical tests showed that the addition of mocaf flour did not give a significant effect on the level of acceptance the panelists on the aroma of gray eel catfish sausage produced, but the aroma of gray eel catfish sausage was the most preferred, that is 30%. Based on the level of panelist preference, all treatment for adding mocaf flour was still acceptable to panelists because average value aroma of all treatments was above the product rejection limit Texture Table 4. Average Texture of Gray Eel Catfish Sausage Based on Addition of Mocaf Flour Addition of Mocaf Flour (%) Median Average Texture 0 7 6,4a ,8a ,9a ,0b ,2a Information: The average value of the texture followed by the same letter indicating is not significantly different according to the multiple comparison test at the level of 10%. -30-

8 Texture is one of the parameters of consumer preference for food products. Texture assessment aims to determine the level acceptance panelists to the level chewiness of a product that can be assessed using the sense of touch, namely through touch stimulation. In this research texture observation was carried out using the sense of touch. In general, food texture is determined by the content of water, fat, protein and carbohydrates [1]. The results texture observation of adding mocaf flour to gray eel catfish sausage are presented at Table 4. Based on the results panelists assessment the texture of gray eel catfish sausage, the median values for all treatments ranged between 7 (likes) and 9 (very likes) panelists. Addition of mocaf flour in fish sausage at gray eel catfish has an effect on the texture of each treatment. The texture of sausage at 25% treatment has the highest average value of 8,0 producing sausages with chewiness to an appropriate and compact, while the lowest for the treatment of 0% with an average of 6,4. The higher the addition of mocaf flour the texture obtained will be more dense and slightly reduce chewiness. Panelists do not like this because it is considered that sausages are too dense and tend to be hard and less chewiness, so that sausages with the addition of 25% mocaf flour are preferred by panelists because they are considered to have the most appropriate texture to panelists preferences. Gel formation in processing sausage caused by fish protein and gelatinization process on mocaf flour and wheat flour when heated. The chewiness of sausages is greatly affected by the high protein content. Fish as main raw material is a protein source of 16, 61% [7]. The protein found in the form of myosin and actin has an important role in clotting and gel formation, so that if the fish is processed it will produce a chewy structure. Large amounts of carbohydrates cause the texture of sausage to become denser and tend to be hard. Mocaf flour contains high carbohydrates of 85-87,3% compared to wheat flour which is only 60-68%. The higher addition of mocaf flour will produce dense sausages but slightly reduce chewiness because the protein content of mocaf flour is less than 1-1,2% while wheat flour is 8-13% [11]. It is also affected by the lack of gluten in mocaf flour which has the function of providing supple and expanding texture. Therefore, the addition of 25% mocaf produces a chewy texture but with the appropriate density and most preferred by panelists. Based on the results of statistical tests, the addition of mocaf flour treatment had a significant effect on the level acceptance of panelists on texture of gray eel catfish sausage produced and based on the panelist preference all treatment of adding mocaf flour was still acceptable to the panelists because average values of texture all treatments were still liked by the panelists Taste Taste is a determinant consumer acceptance of food products. The acceptance of panelists towards a product is strongly affected by the characteristics of taste, although other parameters are good, but if you have a feeling that you don't like, the product will be rejected [1]. Taste assessment aims to determine panelists assessment taste of a product. Assessment of taste in this research was carried out using the taste senses. The observation taste of gray eel catfish sausage with the addition of mocaf flour is presented in Table

9 Table 5. Average Taste of Gray Eel Catfish Sausage Based on Addition of Mocaf Flour Addition of Mocaf Flour (%) Median Average Taste 0 7 6,3a ,4a ,5a ,2b ,8a Information: The average value of the taste followed by the same letter indicating is not significantly different according to the multiple comparison test at the level of 10%. Based on the results of the test preference for sausage taste, all treatments fall into the likes category until they are very liked as can be seen from the median value ranging from 7 to 9. The fish sausage taste at gray eel catfish was 0%, 15%, 20% and 30% different with 25% treatment. Based on statistical tests, treatment 0%, 15%, 20% and 30% does not give a real difference between the four treatments. The taste of gray eel catfish sausage comes from the ingredients used because the ingredients are mixed and undergo a processing process that affects the taste of the final sausage. The taste gray eel catfish in the addition treatment of mocaf 25% had the highest average of 8.2 while the treatment of 0% had the lowest average value of 6.3 with a strong fish taste. The higher the addition of mocaf flour reduces the taste of fish in sausages. This is because mocaf flour contains lactic acid which is dissolved in ingredients that can cover the taste of fish [14]. Other ingredients used, such as salt, sugar, egg white, shallots, garlic, nutmeg, pepper can reduce the taste of fish in processing sausages. Of course, other ingredients used have the purpose of adding the flavor of the gray eel catfish sausage to produce sausages with the taste of the fish that are considered appropriate. The addition of mocaf flour 25% is considered to have a taste that is in accordance with the panelist preference because the sausage with the taste of the fish is typical and not too stinging. The results of statistical tests indicate that the addition of mocaf flour gives a significant affected on the level of acceptance of panelists on the taste of gray eel catfish sausage produced and based on the level preference of all treatments can still be accepted by the panelists because the average preference level of all treatments is still at the value limit product rejection Decision Making with the Bayes Method Decision making on alternative weight value and criteria for appearance, aroma, taste, and texture of gray eel catfish sausage were carried out by pairwise comparison test. The results calculation of the criteria weight appearance, aroma, texture and taste gray eel catfish sausage is presented in Table

10 Table 6. Value of Criteria for Gray Eel Catfish Sausage Criteria Value Criteria Weight Appearance 0,15 Aroma 0,13 Texture 0,23 Taste 0,48 Based on the calculation of the criteria weight appearance, aroma, texture and taste gray eel catfish sausage shows that the taste has a greater value compared to other criteria, this proves that the taste criteria most affected the assessment of gray eel catfish sausage. Although the assessment of other characteristics is good, but if the taste of fish sausage is not favored by the panelist, the product will be rejected by the panel. This indicates that taste criteria are the main consideration in choosing a product [1]. The results calculation of the criteria weight and in determining the best treatment by considering the criteria of appearance, aroma, texture and taste gray eel catfish sausage presented in Table 7. Table 7. Decision Matrix of Gray Eel Catfish Sausage Assessment with Bayes Method Treatment (%) Criteria Appearance Aroma Texture Taste Alternative Value , , , , ,26 Value Criteria Weight 0,15 0,13 0,23 0,48 Based on the calculation by Bayes method, it was found that sausages with the addition of mocaf flour 25% obtained the highest alternative value of 8,74 followed by the addition of mocaf flour treatment 30% with an alternative value of 7,26, followed by addition mocaf flour is 0%, 15% and 20% with alternative values the same for all three is 7,00. Judging from all the parameters observed, the addition of 25% mocaf flour in gray eel catfish sausage is the -33-

11 treatment preferred by panelists compared to other treatments because it has the highest alternative value Folding test Folding test is a physical test conducted in this research with aim to determine the chewiness of gray eel catfish sausage with the addition of mocaf flour. Chewiness is the force needed to suppress a material or product so that a desired product change occurs [10]. Assessment criteria are presented in Table 8. Table 8. Chewiness Criteria of Folding Test Folding Test Result Value Rank Chewiness Level No cracks occur when folded in four No cracks occur when folded in half, but cracks when folded in four Cracks occur when folded in half Break into two parts when folded in half Break into small parts if pressed by a finger 5 AA Very chewy 4 A Chewy 3 B Quite chewy 2 C Less chewy 1 D Not chewy The average value of folding test gray eel catfish sausage for each treatment is presented in Table 9. Table 9. Average Value of Folding Test Gray Eel Catfish Sausage Based on Addition of Mocaf Flour Addition of Mocaf Flour (%) Average Value Folding test Rank Level Chewiness 0 4,0 A Chewy 15 3,6 A Chewy 20 3,6 A Chewy 25 3,6 A Chewy 30 3,3 B Quite chewy -34-

12 No The average chewiness value of gray eel catfish sausage with the addition of mocaf flour ranged from 3 to 4 which can be interpreted as the chewiness of sausage between quite chewy to chewy. The average of the highest folding test value is found in sausage with the addition of mocaf flour as much as 0%, which is 4,0 while the average of the lowest folding test value is found in gray eel catfish sausage with the addition of 30% mocaf flour which is 3,3 which means quite chewy. The addition of mocaf flour 15%, 20% and 25% has the same average of 3.6 which is assumed to be chewy because it is close to a value of 4. Addition of flour mocaf 0% which means only using wheat flour produces sausages were chewy because of higher protein content than wheat flour mocaf.. High protein content affects the chewiness of sausages in gel formation when heated. Besides that, it contains gluten in wheat flour which provides supple texture and expands while mocaf flour does not have gluten content. Gluten is a form of protein that does not dissolve in water if flour is heated and mixed with water [9]. High carbohydrate content affects the density of sausages. Mocaf flour contains high carbohydrates by % compared to wheat flour which is only 60-68% [11]. The increasing amount of mocaf flour resulted in a slight decrease in chewiness due to the more dense sausage produced Mathematical Equations Results Organoleptic Hedonic Test of Gray Eel Catfish Sausage to Appearance, Aroma, Texture, Taste Gray Eel Catfish Sausage with Addition of Mocaf Flour Appearance Aroma Texture Taste A B C D E A B C D E A B C D E A B C D E

13 Total Mean 7,3 6,6 6,5 8,2 6,7 6,6 7 7,2 7,4 8 6,4 6,8 6,9 8 7,2 6,3 6,4 6,5 8,2 6,8 Mode Median Calculation Results of Gray Eel Catfish Sausage Rank Appearance with Addition of Mocaf Flour Treatment Repeat A B C D E Real Rank Real Rank Real Rank Real Rank Real Rank ,5 7 2,5 9 4,5 9 4, ,5 5 1, , ,5 7 2,5 7 2, , ,5 9 3,5 9 3, ,5 7 3, ,5 7 3, ,5 5 2,5 5 2, , , , , ,5 7 2,5 7 2, ,5 7 2, ,5 7 2, , , , , , ,

14 18 9 4,5 7 2, ,5 7 2, ,5 7 2, ,5 9 4, ,5 3 1,5 5 3, ,5 R i , ,5 R i , ,25 Friedman Test Statistics Calculation: Observation data has the same number, so the calculation of correction factors is as follows. Table Calculation of Gray Eel Catfish Sausage Appearance Correction Factors Score Rank t N t 3 t 3 -t N(t 3 -t) 3 1, , , , , , , ,

15 , , Amount 678 Correction Factor Calculation: Test statistics that have been corrected are as follows. x 2 10,13 x c 2 14,11487 x (0,90), (4) 7,78 Value x c 2 > x (0,90), (4) table at 10% level, then rejected and accepted, meaning testing is significantly different. There are differences among treatment is carried Multiple Comparison Test to know the real difference is significant, as follows: -38-

16 Table Determination of Gray Eel Catfish Sausage Appearance Treatment Average C B E A α 0% Real Level C 50,5 a B 53 2,5 a E 53,5 3 0,5 25,76 a A 66 15, ,5 a D 77 26, ,5 11 b Treatment that has a real level with the same letter shows that it is not significantly different according to the multiple comparison test at the level of 10%. Calculation Results of Gray Eel Catfish Sausage Rank Aroma with Addition of Mocaf Flour Treatment Repeat A B C D E Real Rank Real Rank Real Rank Real Rank Real Rank

17 ,5 9 3,5 9 3,5 9 3, , , , , ,5 5 2,5 5 2,5 5 2, ,5 5 1, ,5 7 1, ,5 7 3,5 5 1, , ,5 9 3,5 9 3,5 9 3, ,5 7 2,5 7 2,5 7 2, R i , ,5 R i , ,25 Friedman Test Statistics Calculation: Observation data has the same number, so the calculation of correction factors is as follows. -40-

18 Table Calculation of Gray Eel Catfish Sausage Aroma Correction Factors Score Rank t N t 3 t 3 -t N(t 3 -t) , , , , , , , Amount 924 Correction Factor Calculation: -41-

19 Test statistics that have been corrected are as follows. x 2 7,07 x c 2 11,4959 x (0,90), (4) 7,78 Value x c 2 > x (0,90), (4) table at 10% level, then rejected and accepted, meaning testing is significantly different. There are differences among treatment is carried Multiple Comparison Test to know the real difference is significant, as follows: Table Determination of Gray Eel Catfish Sausage Aroma Treatment Average A B C D α 0% Real Level A 49 a 25,76 B 56 7 a -42-

20 C 58,5 9,5 2,5 a D ,5 a E 74,5 25,5 18, ,5 a Treatment that has a real level with the same letter shows that it is not significantly different according to the multiple comparison test at the level of 10%. Calculation Results of Gray Eel Catfish Sausage Rank Texture with Addition of Mocaf Flour Treatment Repeat A B C D E Real Rank Real Rank Real Rank Real Rank Real Rank , ,5 7 3,5 7 3, ,5 7 1, ,5 5 1, ,5 9 4, ,5 7 2, ,5 7 2, ,5 7 3,5 3 1, , ,5 9 4,5 7 2,5 9 4, ,5 5 1,5 7 3, , , , ,5 7 3,5 5 1,5 5 1, ,5 7 1,

21 17 7 1,5 7 1, ,5 9 4,5 7 2,5 7 2, ,5 5 1,5 7 3,5 7 3, ,5 5 2,5 9 4,5 9 4,5 R i 48 53,5 59, R i , , Friedman Test Statistics Calculation: Observation data has the same number, so the calculation of correction factors is as follows. Table Calculation of Gray Eel Catfish Sausage Texture Correction Factors Score Rank t N t 3 t 3 -t N(t 3 -t) , , , , ,

22 7 2, , , Amount 456 Correction Factor Calculation: Test statistics that have been corrected are as follows. x 2 8,55 x c 2 10,5556 x (0,90), (4) 7,78-45-

23 Value x c 2 > x (0,90), (4) table at 10% level, then rejected and accepted, meaning testing is significantly different. There are differences among treatment is carried Multiple Comparison Test to know the real difference is significant, as follows: Table Determination of Gray Eel Catfish Sausage Texture Treatment Average A B C E α 0 % Real Level A 48 a B 53,5 5,5 a C 59,5 11,5 6 25,76 a E ,5 4,5 a D ,5 15,5 11 b Treatment that has a real level with the same letter shows that it is not significantly different according to the multiple comparison test at the level of 10%. -46-

24 Calculation Results of Gray Eel Catfish Sausage Rank Taste with Addition of Mocaf Flour Treatment Repeat A B C D E Real Rank Real Rank Real Rank Real Rank Real Rank 1 5 1,5 7 3,5 5 1,5 7 3, ,5 7 3,5 7 3, , ,5 5 1,5 7 3, , ,5 7 3, ,5 7 3, , ,5 5 1, ,5 7 3, ,5 7 2,5 7 2,5 7 2, ,5 5 2, ,5 7 3,5 7 3,5 7 3, ,5 7 4, ,5 7 2,5 9 4,5 9 4, , ,5 9 4,5 9 4, , , ,5 7 1, ,5 7 3,5 7 3, ,5 9 4, ,5 5 2,5 9 4,5 9 4,5 R i , ,5 R i , ,25-47-

25 Friedman Test Statistics Calculation: Observation data has the same number, so the calculation of correction factors is as follows. Table Calculation of Gray Eel Catfish Sausage Taste Correction Factors Score Rank t N t 3 t 3 -t N(t 3 -t) , , , , , , ,

26 9 4, Amount 492 Correction Factor Calculation: Test statistics that have been corrected are as follows. x 2 31,33 x c 2 39,40881 x (0,90), (4) 7,78 Value x c 2 > x (0,90), (4) table at 10% level, then rejected and accepted, meaning testing is significantly different. There are differences among treatment is carried Multiple Comparison Test to know the real difference is significant, as follows: -49-

27 Table Determination of Gray Eel Catfish Sausage Taste Treatment Average A B C E α 0 % Real Level A 53 a B 56 3 a C 56,5 3,5 0,5 25,76 a E 59,5 6,5 3,5 3 a D ,5 23,5 b Treatment that has a real level with the same letter shows that it is not significantly different according to the multiple comparison test at the level of 10%. Pairwise Comparative Test Results for the Appearance, Aroma, Taste and Texture of The Gray Eel Catfish Sausage No. Ap&A A&Ap Ap&T T&Ap Ap&Tx Tx&Ap A&T T&A A&Tx Tx&A T&Tx Tx&T 1 0,20 5,00 1,00 1,00 5,00 0,20 5,00 0,20 3,00 0,33 0,14 7,00 2 0,20 5,00 5,00 0,20 7,00 0,14 0,14 7,00 7,00 0,14 0,20 5,00 3 0,20 5,00 5,00 0,20 1,00 1,00 5,00 0,20 1,00 1,00 0,20 5,00 4 3,00 0,33 7,00 0,14 3,00 0,33 1,00 1,00 0,14 7,00 0,20 5,00-50-

28 5 0,14 7,00 9,00 0,11 9,00 0,11 9,00 0,11 0,14 7,00 0,11 9,00 6 0,14 7,00 9,00 0,11 7,00 0,14 7,00 0,14 7,00 0,14 0,11 9,00 7 0,14 7,00 7,00 0,14 7,00 0,14 7,00 0,14 9,00 0,11 0,14 7,00 8 3,00 0,33 5,00 0,20 1,00 1,00 3,00 0,33 0,33 3,00 0,20 5,00 9 3,00 0,33 9,00 0,11 5,00 0,20 9,00 0,11 0,14 7,00 0,14 7, ,00 1,00 1,00 1,00 5,00 0,20 3,00 0,33 0,14 7,00 0,14 7, ,20 5,00 7,00 0,14 5,00 0,20 0,14 7,00 0,14 7,00 7,00 0, ,14 7,00 7,00 0,14 5,00 0,20 7,00 0,14 0,20 5,00 0,20 5, ,00 1,00 5,00 0,20 3,00 0,33 7,00 0,14 3,00 0,33 0,20 5, ,20 5,00 7,00 0,14 9,00 0,11 5,00 0,20 9,00 0,11 9,00 0, ,20 5,00 7,00 0,14 0,14 7,00 7,00 0,14 0,20 5,00 0,14 7, ,33 3,00 0,33 3,00 1,00 1,00 1,00 1,00 3,00 0,33 0,20 5, ,00 0,14 0,14 7,00 7,00 0,14 9,00 0,11 0,14 7,00 0,11 9, ,00 0,20 7,00 0,14 3,00 0,33 1,00 1,00 0,20 5,00 0,20 5, ,20 5,00 1,00 1,00 7,00 0,14 7,00 0,14 0,14 7,00 1,00 1, ,20 5,00 7,00 0,14 7,00 0,14 3,00 0,33 7,00 0,14 0,20 5,00 Total 25,49 74,34 106,47 15,28 97,14 13,08 96,28 19,79 50,91 69,65 19,83 108,25 Average 1,27 3,72 5,32 0,76 4,86 0,65 4,81 0,99 2,55 3,48 0,99 5,41 x G 0,472 2,107 3,583 0,279 3,569 0,280 3,074 0,325 0,734 1,351 0,262 3,793 Determine the matrix comparison of gray eel catfish sausage with the addition of mocaf flour based on the characteristics observed from the questionnaire data on the appearance, aroma, taste and texture criteria for the intensity of gray eel catfish sausage product favored by the panelists. In this data can be seen in the range of values 1, 3, 5, 7, and 9, the data of the partner produces a value of 1,00, 0,33, 0,20, 0,14, 0,11. Pairwise comparisons are carried out by 20 panelists, so it is necessary to combine data for each criterion using the following geometric average formula. -51-

29 Information : x G r Π x i = Average Geometry = Amount of panelist = Permutation = Value panelist condition i So that the priority values of each criterion are obtained from the results of the average geometry data as follows. Criteria Appearance Aroma Taste Texture Amount Criteria Weight Appearance 1 2,107 0,279 0,280 3, ,15 Aroma 0, ,325 1,351 3, ,13 Taste 3,583 3, ,793 11,4495 0,48 Texture 3,569 0,734 0, ,5656 0,23 Total 23, Perform calculations using the Bayes method. The normalization value or weight of the criteria obtained multiplied by the median value of the results of the organoleptic test on each treatment criterion then added up, so that the alternative values are as follows. Table Determination of Products with the Bayes Method Using Median Values Treatment Criteria Appearance Aroma Taste Texture Alternative Value Priority Value A ,00 21,44 B ,00 21,44 C ,00 21,44 D ,74 26,75 E ,26 22,25 Value Criteria Weight 0,15 0,13 0,48 0,23 0,

30 Alternative Value: Treatment A: (7 0, 5) + (7 0, 3) + (7 0,4 ) + (7 0,23) = 7,00 Treatment B: (7 0, 5) + (7 0, 3) + (7 0,4 ) + (7 0,23) = 7,00 Treatment C: (7 0, 5) + (7 0, 3) + (7 0,4 ) + (7 0,23) = 7,00 Treatment D: (9 0, 5) + (7 0, 3) + (9 0,4 ) + (9 0,23) =,74 Treatment E: (7 0, 5) + (9 0, 3) + (7 0,4 ) + (7 0,23) = 7,26 4. CONCLUSION Based on the results of the reseacrh, it can be concluded that the addition of mocaf flour 25% of the amount of flour used produces gray eel catfish sausage with the most preferred organoleptic characteristics with an alternative value of 8,74 and the highest average value of folding test is 4,0 found in sausage with the addition of mocaf flour as much 0%. References [1] Elzerman, J. E., A. C. Hoek, M. A.J.S. van Boekel and P. A. Luning Consumer Acceptance and Appropriateness of Meat Substitutes in a Meal Context. Food Quality and Preference. (22) p [2] Granato, D., M. L. Masson and J. C. B. Ribeiro Sensory Acceptability and Physical Stability Evaluation of a Prebiotic Soy-Based Dessert Developed with Passion Fruit Juice. Food Science and Technology Journal. 32 (1) p [3] Kahkonen, P. and H. Tuorila Effect of Reduced-fat Information on Expected and Actual Hedonic and Sensory Ratings of Sausage. Academic Press Limited. 30 p [4] Lestari, N., Yuniarti and T. Purwanti The Usage of Surimi Based Kurisi Fish (Nemipterus sp) for Various Processed Fish Products. Journal of Agro Industry. Vol. 33 (1) p [5] Mardiana, N., S. Waluyo and M. Ali Analysis of The Quality of Smoked W l d E l C s n M n M ly F s P c ss ng G, P s S k, Eastern Distric of Lampung. Agricultural Engineering Journal. Vol. 3 (3) p [6] Naknean, P. and M. Meenune Factors Affecting Retention and Release Of Flavour Compounds in Food Carbohydrates. International Food Research Journal. (17) p [7] Nurnadia, A. A., A. Azrina and I. Amin Proximate Composition and Energetic Value of Selected Marine Fish and Shellfish From the West Coast of Peninsular Malaysia. International Food Research Journal. 18 p [8] Prithiviraj, N., T. R. B. Kumar, and D. Annadurai Finding of (Plotosidae Siluriforms) and Abundance from Parangipettai Coastal Area. International Journal of Recent Scientific Research. Vol. 3 (6) p

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