Organoleptic Satisfaction of Siomay Ikan Tenggiri Products as Various Levels of Addition of Seaweed Flour

This study aims to determine the best concentration of the addition of seaweed flour in making siomay ikan tenggiri (mackerel dumpling) with its effect on the level of liking based on organoleptic tests. The research method used in this study is an experimental method that aims to obtain the best results of mackerel fish dumplings with the addition of seaweed flour there are 4 treatments, namely without the addition of seaweed flour (control treatment), with the addition of seaweed flour as much as 5 grams, 10 grams, and 15 grams of tapioca flour used in making mackerel fish dumplings. Organoleptic testing was carried out on mackerel fish dumplings using hedonic tests (appearance, aroma, texture, and taste) to determine the level of consumer preference for the mackerel fish dumplings produced. The scale used ranged from 1-9, namely 1 (very dislike), 3 (dislike), 5 (normal), 7 (like), and 9 (very like) using 15 semi-trained panelists. Data obtained from organoleptic testing of siomay ikan tenggiri (mackerel dumpling) from various levels of seaweed flour addition were analyzed descriptively. It can be hypothesized that the addition of seaweed flour with a percentage of 5 grams produces the most favorable organoleptic level of siomay ikan tenggiri (mackerel dumpling)