Assessing the Organoleptic Properties of Biscuit Products at Various Levels of Addition of Bream Fish (Nemipterus japonicus) Meat

Abstract

The research aimed to determine how much bream fish meat flour should be added during biscuit-making in order to achieve the most preferred product. The research method used was experimental, employing four treatments: 0% (no addition, serving as the control), 5%, 7.5%, and 10% of the total wheat flour used in biscuit preparation. The biscuit-making process involved mixing, forming, and baking. Variables observed included the level of liking for the biscuits' color, aroma, texture, and taste. The liking or preference test was conducted through a Hedonic test, employing a scale ranging from "like extremely" (1) to "dislike extremely" (9). Fifteen semi-trained panelists were selected as test subjects. Data obtained from the organoleptic testing of biscuits with varying levels of bream fish meat flour were analyzed descriptively and comparatively. Based on the research findings, it can be concluded that the most preferred biscuits, in terms of organoleptic liking for color, aroma, texture, and taste, were obtained at the addition of 5% bream fish meat flour. The average values for color, aroma, texture, and taste were 7.40, 7.67, 7.53, and 7.30, respectively.