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Bulletin of Culinary Art and Hospitality

Abstract

Shark catfish, a common freshwater species found in Koto Masjid village, is renowned for its high fat content which primarily consists of unsaturated fatty acids, such as linoleic acid, linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). In this research experiment, shark catfish oil was incorporated as an additional ingredient in shredded cookies. The objective was to evaluate organoleptic aspects such as taste, scent, texture, and color of shredded cookies using the hedonic quality test scale and hedonic test. Statistical analysis involved the Kruskal-Wallis test and the Mann-Whitney test. The study involved 25 examiners, including 10 trained and 15 moderate ones. Results revealed that the addition of heated shark catfish oil to shredded beef significantly influenced flavor, fragrance, texture, and color. The hedonic quality test indicated that incorporating 50% shark catfish oil resulted in the highest ratings for savory and sweet flavor, catfish scent, crunchy texture, and brownish-yellow color. The hedonic test findings suggested that the addition of 50% shark catfish oil improved color, scent, taste, and texture, suggesting the potential for this shredded cake to become a valuable commodity for the community.

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