The Effect of Adding Chayote Purée on the Preference Level of Mackerel Dumpling with Mocaf Flour

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%.