the effect of addition mocaf flour to the … mocaf flour on fish sausage gray eel catfish give...

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( Received 14 September 2018; Accepted 29 September 2018; Date of Publication 30 September 2018 )

WSN 112 (2018) 24-54 EISSN 2392-2192

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

Mochamad Elang1,*, Evi Liviawaty2, Junianto2, Emma Rochima2

1Fisheries Major, Fishieries and Marine Science Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia

2Fishieries and Marine Science Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia

*E-mail address: [email protected]

ABSTRACT

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

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World Scientific News 112 (2018) 24-54

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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 2016-2019. 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.


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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 10-15

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 with a maximum temperature of ̵ 18 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 fish sausage at temperature of 60ºC for 15

minutes then drain to reduce the temperature from 25-30 ºC to boil again at 90ºC until

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 : 100 15 : 85 20 : 80 25 :75 30 : 70

Gray eel catfish (g) 1.000 1.000 1.000 1.000 1.000

Wheat flour (g) 150 127,5 120 112,5 105

Mocaf flour (g) 0 22,5 30 37,5 45

Salt (g) 15 15 15 15 15

Sugar (g) 15 15 15 15 15

Garlic (g) 20 20 20 20 20

Shallots (g) 30 30 30 30 30

Pepper (g) 5 5 5 5 5

Nutmeg (g) 2 2 2 2 2

Egg whites (grains) 10 10 10 10 10

Ice Cube (g) 30 30 30 30 30

Source: [17] with modifications


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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 :

x2 = Friedman Test Statistics

r = Repeat

n = Treatment

Ri = Total ranking of each treatment

If the research data shows the same number, the following correction factors are

calculated:

Information :

Fc = Correction factor

T = N(t3-t)

t = The same number frequency

Value xc2 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:

H0 = Treatment gives identical or equal results at the level α = 0,1

H1 = Treatment gives different results at the level α = 0,1

If value xc2 < x(1-α),(n-1), then H0 accepted and H1 rejected while if the value xc

2 > x(1-α),(n-1), then

H0 rejected and H1 be accepted. If H1 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:


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Information :

Ri = Number of ranking conditions i

Rj = 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

3. 1. 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

15 7 6,6a

20 7 6,5a

25 9 8,2b

30 7 6,7a


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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.

3. 2. Aroma

Table 3. Average Aroma of Gray Eel Catfish Sausage Based on The Addition of Mocaf Flour


(%) Median Average Aroma

0 7 6,6a

15 7 7,0a

20 7 7,2a

25 7 7,4a

30 9 8,0a


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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


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.

3. 3. Texture

Table 4. Average Texture of Gray Eel Catfish Sausage Based on Addition of Mocaf Flour


(%) Median Average Texture

0 7 6,4a

15 7 6,8a

20 7 6,9a

25 9 8,0b

30 7 7,2a

Information: The average value of the texture followed by the same letter indicating is not



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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.

3. 4. 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 5.


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Table 5. Average Taste of Gray Eel Catfish Sausage Based on Addition of Mocaf Flour


(%) Median Average Taste

0 7 6,3a

15 7 6,4a

20 7 6,5a

25 9 8,2b

30 7 6,8a

Information: The average value of the taste followed by the same letter indicating is not


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.

3. 5. 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 6.


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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 Alternative

Value Appearance Aroma Texture Taste

0 7 7 7 7 7,00

15 7 7 7 7 7,00

20 7 7 7 7 7,00

25 9 7 9 9 8,74

30 7 9 7 7 7,26

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


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treatment preferred by panelists compared to other treatments because it has the highest

alternative value.

3. 6. 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 5 AA Very chewy

No cracks occur when folded in

half, but cracks when folded

in four

4 A Chewy

Cracks occur when folded

in half 3 B Quite chewy

Break into two parts when

folded in half 2 C Less chewy

Break into small parts if pressed

by a finger 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


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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 85-87.3% 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.

3. 7. Mathematical Equations

Results Organoleptic Hedonic Test of Gray Eel Catfish Sausage to Appearance,

Aroma, Texture, Taste

No

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

1 5 7 7 9 9 5 7 7 7 9 5 9 7 9 9 5 7 5 7 9

2 7 7 5 5 7 7 7 7 7 7 5 9 5 7 7 5 7 7 9 5

3 7 9 7 7 7 7 9 9 9 9 7 7 9 9 9 5 5 7 9 7

4 7 7 7 9 5 5 5 7 5 9 7 7 5 5 7 7 7 5 7 7

5 9 5 7 9 9 9 7 7 7 9 5 7 7 9 7 7 7 7 9 5

6 9 7 9 9 9 7 9 9 7 9 7 7 7 9 9 7 5 9 5 7

7 7 7 5 7 7 5 5 9 7 5 7 7 9 7 7 7 7 7 7 9

8 5 5 7 9 5 5 5 5 5 9 7 5 5 9 5 7 5 5 9 3

9 5 5 5 9 5 7 7 5 5 7 5 7 9 7 7 7 5 5 9 5

10 7 5 5 9 5 5 7 7 7 9 7 7 3 9 3 7 7 7 7 5

11 9 7 7 9 7 7 7 7 7 7 7 5 5 9 5 5 7 7 9 5

12 7 9 7 7 7 9 7 7 9 9 5 7 9 7 9 5 7 7 9 9

13 7 7 9 7 7 5 7 5 9 7 5 5 7 9 7 5 7 5 9 9

14 9 7 7 9 7 9 7 9 5 9 9 7 7 9 7 7 9 7 9 7

15 9 5 5 9 5 5 7 5 9 5 9 7 7 5 5 7 3 5 7 7


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16 9 7 9 9 7 9 9 9 9 9 7 7 9 9 9 7 7 9 9 9

17 7 9 7 7 5 7 9 9 9 9 7 7 9 9 9 9 7 7 7 5

18 9 7 5 9 7 9 7 7 7 7 9 9 7 7 5 7 7 7 9 5

19 9 7 5 7 9 5 7 9 9 9 5 5 7 7 9 7 7 7 9 9

20 3 3 5 9 5 5 5 5 9 7 3 5 5 9 9 3 5 5 9 9

Total 146 132 130 164 134 132 140 144 148 160 128 136 138 160 144 126 128 130 164 136

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 7 7 7 9 7 5 7 7 7 9 7 7 7 9 9 7 7 7 9 9

Median 7 7 7 9 7 7 7 7 7 9 7 7 7 9 7 7 7 7 9 7

Calculation Results of Gray Eel Catfish Sausage Rank Appearance with Addition

of Mocaf Flour

Repeat

Treatment

A B C D E

Real Rank Real Rank Real Rank Real Rank Real Rank

1 5 1 7 2,5 7 2,5 9 4,5 9 4,5

2 7 4 7 4 5 1,5 5 1,5 7 4

3 7 2,5 9 5 7 2,5 7 2,5 7 2,5

4 7 3 7 3 7 3 9 5 5 1

5 9 4 5 1 7 2 9 4 9 4

6 9 3,5 7 1 9 3,5 9 3,5 9 3,5

7 7 3,5 7 3,5 5 1 7 3,5 7 3,5

8 5 2 5 2 7 4 9 5 5 2

9 5 2,5 5 2,5 5 2,5 9 5 5 2,5

10 7 4 5 2 5 2 9 5 5 2

11 9 4,5 7 2 7 2 9 4,5 7 2

12 7 2,5 9 5 7 2,5 7 2,5 7 2,5

13 7 2,5 7 2,5 9 5 7 2,5 7 2,5

14 9 4,5 7 2 7 2 9 4,5 7 2

15 9 4,5 5 2 5 2 9 4,5 5 2

16 9 4 7 1,5 9 4 9 4 7 1,5

17 7 3 9 5 7 3 7 3 5 1


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18 9 4,5 7 2,5 5 1 9 4,5 7 2,5

19 9 4,5 7 2,5 5 1 7 2,5 9 4,5

20 3 1,5 3 1,5 5 3,5 9 5 5 3,5

Ri 66 53 50,5 77 53,5

Ri2 4356 2809 2550,25 5929 2862,25

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 t3 t3-t N(t3-t)

3 1,5 2 1 8 6 6

5 1 1 7 1 0 0

5 1,5 2 1 8 6 6

5 2 3 3 27 24 72

5 2,5 4 1 64 60 60

5 3,5 2 1 8 6 6

7 1 1 1 1 0 0

7 1,5 2 1 8 6 6

7 2 1 1 1 0 0

7 2 3 2 27 24 48

7 2,5 2 3 8 6 18

7 2,5 4 3 64 60 180

7 3 3 2 27 24 48

7 3,5 4 1 64 60 60


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7 4 1 2 1 0 0

7 4 3 1 27 24 24

9 3,5 4 1 64 60 60

9 4 3 2 27 24 48

9 4,5 2 6 8 6 36

9 5 1 9 1 0 0

Amount 678

Correction Factor Calculation:

Test statistics that have been corrected are as follows.

x2 10,13

xc2 14,11487

x(0,90), (4) 7,78

Value xc2> x(0,90), (4) table at 10% level , then 𝐻0 rejected and 𝐻1 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:


-39-

Table Determination of Gray Eel Catfish Sausage Appearance

Treatment Average C B E A α 10% Real Level

C 50,5

25,76

a

B 53 2,5 a

E 53,5 3 0,5 a

A 66 15,5 13 12,5

a

D 77 26,5 24 23,5 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

Repeat

Treatment

A B C D E


1 5 1 7 3 7 3 7 3 9 5

2 7 3 7 3 7 3 7 3 7 3


-40-

3 7 1 9 3,5 9 3,5 9 3,5 9 3,5

4 5 2 5 2 7 4 5 2 9 5

5 9 4,5 7 2 7 2 7 2 9 4,5

6 7 1,5 9 4 9 4 7 1,5 9 4

7 5 2 5 2 9 5 7 4 5 2

8 5 2,5 5 2,5 5 2,5 5 2,5 9 5

9 7 4 7 4 5 1,5 5 1,5 7 4

10 5 1 7 3 7 3 7 3 9 5

11 7 3 7 3 7 3 7 3 7 3

12 9 4 7 1,5 7 1,5 9 4 9 4

13 5 1,5 7 3,5 5 1,5 9 5 7 3,5

14 9 4 7 2 9 4 5 1 9 4

15 5 2 7 4 5 2 9 5 5 2

16 9 3 9 3 9 3 9 3 9 3

17 7 1 9 3,5 9 3,5 9 3,5 9 3,5

18 9 5 7 2,5 7 2,5 7 2,5 7 2,5

19 5 1 7 2 9 4 9 4 9 4

20 5 2 5 2 5 2 9 5 7 4

Ri 49 56 58,5 62 74,5

Ri2 2401 3136 3422,25 3844 5550,25



follows.


-41-

Table Calculation of Gray Eel Catfish Sausage Aroma Correction Factors


5 1 1 4 1 0 0

5 1,5 2 2 8 6 12

5 2 3 4 27 24 96

5 2,5 4 1 64 60 60

7 1 1 2 1 0 0

7 1,5 2 2 8 6 12

7 2 1 2 1 0 0

7 2 3 1 27 24 24

7 2,5 4 1 64 60 60

7 3 3 2 27 24 48

7 3 5 2 125 120 240

7 3,5 2 1 8 6 6

7 4 1 4 1 0 0

7 4 3 1 27 24 24

9 3 5 1 125 120 120

9 3,5 4 2 64 60 120

9 4 3 4 27 24 96

9 4,5 2 1 8 6 6

9 5 1 9 1 0 0

Amount 924



-42-


x2 7,07

xc2 11,4959

x(0,90), (4) 7,78




Table Determination of Gray Eel Catfish Sausage Aroma

Treatment Average A B C D α 10% Real Level

A 49 25,76

a

B 56 7 a


-43-

C 58,5 9,5 2,5 a

D 62 13 6 3,5

a

E 74,5 25,5 18,5 16 12,5 a



Calculation Results of Gray Eel Catfish Sausage Rank Texture with Addition

of Mocaf Flour

Repeat

Treatment

A B C D E


1 5 1 9 4 7 2 9 4 9 4

2 5 1,5 9 5 5 1,5 7 3,5 7 3,5

3 7 1,5 7 1,5 9 4 9 4 9 4

4 7 4 7 4 5 1,5 5 1,5 7 4

5 5 1 7 3 7 3 9 5 7 3

6 7 2 7 2 7 2 9 4,5 9 4,5

7 7 2,5 7 2,5 9 5 7 2,5 7 2,5

8 7 4 5 2 5 2 9 5 5 2

9 5 1 7 3 9 5 7 3 7 3

10 7 3,5 7 3,5 3 1,5 9 5 3 1,5

11 7 4 5 2 5 2 9 5 5 2

12 5 1 7 2,5 9 4,5 7 2,5 9 4,5

13 5 1,5 5 1,5 7 3,5 9 5 7 3,5

14 9 4,5 7 2 7 2 9 4,5 7 2

15 9 5 7 3,5 7 3,5 5 1,5 5 1,5

16 7 1,5 7 1,5 9 4 9 4 9 4


-44-

17 7 1,5 7 1,5 9 4 9 4 9 4

18 9 4,5 9 4,5 7 2,5 7 2,5 5 1

19 5 1,5 5 1,5 7 3,5 7 3,5 9 5

20 3 1 5 2,5 5 2,5 9 4,5 9 4,5

Ri 48 53,5 59,5 75 64

Ri2 2304 2862,25 3540,25 5625 4096



follows.

Table Calculation of Gray Eel Catfish Sausage Texture Correction Factors


3 1 1 1 1 0 0

3 1,5 2 1 8 6 6

5 1 1 5 1 0 0

5 1,5 2 5 8 6 30

5 2 3 2 27 24 48

5 2,5 2 1 8 6 6

7 1,5 2 3 8 6 18

7 2 1 1 1 0 0

7 2 3 2 27 24 48

7 2,5 2 2 8 6 12


-45-

7 2,5 4 1 64 60 60

7 3 3 2 27 24 48

7 3,5 2 5 8 6 30

7 4 1 2 1 0 0

7 4 3 1 27 24 24

9 4 3 4 27 24 96

9 4,5 2 5 8 6 30

9 5 1 10 1 0 0

Amount 456



x2 8,55

xc2 10,5556

x(0,90), (4) 7,78


-46-




Table Determination of Gray Eel Catfish Sausage Texture

Treatment Average A B C E α 10 % Real Level

A 48

25,76

a

B 53,5 5,5 a

C 59,5 11,5 6 a

E 64 16 10,5 4,5

a

D 75 27 21,5 15,5 11 b




-47-

Calculation Results of Gray Eel Catfish Sausage Rank Taste with Addition

of Mocaf Flour

Repeat

Treatment

A B C D E


1 5 1,5 7 3,5 5 1,5 7 3,5 9 5

2 5 1,5 7 3,5 7 3,5 9 5 5 1,5

3 5 1,5 5 1,5 7 3,5 9 5 7 3,5

4 7 3,5 7 3,5 5 1 7 3,5 7 3,5

5 7 4 7 4 7 4 9 5 5 1,5

6 7 3,5 5 1,5 9 5 5 1,5 7 3,5

7 7 2,5 7 2,5 7 2,5 7 2,5 9 5

8 7 4 5 2,5 5 2,5 9 5 3 1

9 7 4 5 2 5 2 9 5 5 2

10 7 3,5 7 3,5 7 3,5 7 3,5 5 1

11 5 2 7 4,5 7 4,5 9 5 5 2

12 5 1 7 2,5 7 2,5 9 4,5 9 4,5

13 5 1,5 7 3 5 1,5 9 4,5 9 4,5

14 7 2 9 4,5 7 2 9 4,5 7 2

15 7 4 3 1 5 2 7 4 7 4

16 7 1,5 7 1,5 9 4 9 4 9 4

17 9 5 7 3 7 3 7 3 5 1

18 7 3,5 7 3,5 7 3,5 9 5 5 1

19 7 2 7 2 7 2 9 4,5 9 4,5

20 3 1 5 2,5 5 2,5 9 4,5 9 4,5

Ri 53 56 56,5 83 59,5

Ri2 2809 3136 3192,25 6889 3540,25


-48-



follows.

Table Calculation of Gray Eel Catfish Sausage Taste Correction Factors


3 1 1 3 1 0 0

5 1 1 6 1 0 0

5 1,5 2 6 8 6 36

5 2 1 1 1 0 0

5 2 3 1 27 24 24

5 2,5 2 2 8 6 12

7 1,5 2 1 8 6 6

7 2 3 2 27 24 48

7 2,5 2 1 8 6 6

7 2,5 4 1 64 60 60

7 3 1 1 1 0 0

7 3 3 3 27 24 72

7 3,5 2 5 8 6 30

7 3,5 4 2 64 60 120

7 4 1 2 1 0 0

7 4 3 1 27 24 24

9 4 3 1 27 24 24


-49-

9 4,5 2 5 8 6 30

9 5 1 11 1 0 0

Amount 492



x2 31,33

xc2 39,40881

x(0,90), (4) 7,78





-50-

Table Determination of Gray Eel Catfish Sausage Taste

Treatment Average A B C E α 10 % Real Level

A 53

25,76

a

B 56 3 a

C 56,5 3,5 0,5 a

E 59,5 6,5 3,5 3

a

D 83 30 27 26,5 23,5 b



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


-51-

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

10 1,00 1,00 1,00 1,00 5,00 0,20 3,00 0,33 0,14 7,00 0,14 7,00

11 0,20 5,00 7,00 0,14 5,00 0,20 0,14 7,00 0,14 7,00 7,00 0,14

12 0,14 7,00 7,00 0,14 5,00 0,20 7,00 0,14 0,20 5,00 0,20 5,00

13 1,00 1,00 5,00 0,20 3,00 0,33 7,00 0,14 3,00 0,33 0,20 5,00

14 0,20 5,00 7,00 0,14 9,00 0,11 5,00 0,20 9,00 0,11 9,00 0,11

15 0,20 5,00 7,00 0,14 0,14 7,00 7,00 0,14 0,20 5,00 0,14 7,00

16 0,33 3,00 0,33 3,00 1,00 1,00 1,00 1,00 3,00 0,33 0,20 5,00

17 7,00 0,14 0,14 7,00 7,00 0,14 9,00 0,11 0,14 7,00 0,11 9,00

18 5,00 0,20 7,00 0,14 3,00 0,33 1,00 1,00 0,20 5,00 0,20 5,00

19 0,20 5,00 1,00 1,00 7,00 0,14 7,00 0,14 0,14 7,00 1,00 1,00

20 0,20 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

xG 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.


-52-

Information :

xG = Average Geometry

r = Amount of panelist

Π = Permutation

xi = 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 3,66573 0,15

Aroma 0,472 1 0,325 1,351 3,14832 0,13

Taste 3,583 3,074 1 3,793 11,4495 0,48

Texture 3,569 0,734 0,262 1 5,5656 0,23

Total 23,8292 1

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 Alternative

Value

Priority

Value Appearance Aroma Taste Texture

A 7 7 7 7 7,00 21,44

B 7 7 7 7 7,00 21,44

C 7 7 7 7 7,00 21,44

D 9 7 9 9 8,74 26,75

E 7 9 7 7 7,26 22,25

Value

Criteria

Weight

0,15 0,13 0,48 0,23 0,33 1


-53-

Alternative Value:

Treatment A: (7 × 0,15) + (7 × 0,13) + (7 × 0,48) + (7 × 0,23) = 7,00

Treatment B: (7 × 0,15) + (7 × 0,13) + (7 × 0,48) + (7 × 0,23) = 7,00

Treatment C: (7 × 0,15) + (7 × 0,13) + (7 × 0,48) + (7 × 0,23) = 7,00

Treatment D: (9 × 0,15) + (7 × 0,13) + (9 × 0,48) + (9 × 0,23) = 8,74

Treatment E: (7 × 0,15) + (9 × 0,13) + (7 × 0,48) + (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%.

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