Level of Preference of Simping Cake Supplemented with Patin Fish Meat Flour (Pangasius hypopthalmus)

ABSTRACT 

This research aims to determine the maximum level of adding catfish meat flour in the production of simping cakes, resulting in a product still favored by panelists, and to analyze the proximate composition of simping cakes that are still favored with the maximum addition of catfish meat flour. This research was conducted at the Regional Technical Implementation Unit for Processing of the Purwakarta Regency Office, the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences at Padjadjaran University, and the Nutrition Laboratory of the Faculty of Animal Science at Padjadjaran University from November to December 2024. The research method used is an experimental method with 4 treatments of adding catfish meat flour at 0%, 5%, 10%, and 15%. The parameters observed were the organoleptic characteristics assessed by 20 semi-trained panelists, including appearance, aroma, texture, and taste, as well as the proximate composition of the control treatment and the treatment with the maximum addition of patin fish meat flour. The research results based on statistical tests show that treatment A is significantly different from treatment D in terms of aroma, taste, and texture characteristics. Therefore, the maximum addition limit in simping cake that can still be liked is at a percentage of 10% with average values of aroma 7.0, texture 7.8, and taste 7.0. The results of the proximate analysis with the treatment of 10% addition of catfish meat flour showed moisture content of 2.06%, ash content of 2.19%, fat content of 9.33%, protein content of 6.69%, and carbohydrate content of 79.73%.

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WSN 202 (2025) 174-185

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