Development of semoer jengki kamaboko from skipjack tuna fish for entrepreneurial products

Abstract

Abstract Entrepreneurs in the culinary field are becoming popular recently. Culinary products need to be developed with the right methods so that the public prefers them. This study aimed to find the recipe for semoer jengki kamaboko and determine these product’s preference levels. This study used the Research and Development method with 4D procedures, namely define, design, develop, and disseminate. The control was semur jengkol from jengkol. The product was semoer jengki made from kamaboko. Kamaboko was made from 100% skipjack tuna fish fillets, egg whites, and cornstarch. Kamaboko was molded to resemble jengkol and then stewed. The semoer jengki kamaboko was then served with uduk rice, dried tempeh, fried rice noodle, sliced omelet, and cucumber. The product was evaluated by sensory analysis by trained and semi-trained panelists. Thirty untrained panelists performed the 1-5 scale hedonic test. The data were then analyzed qualitatively and descriptively quantitatively. The hedonic test results showed that the semur jengkol’s average preference was 3.7, and the semoer jengki kamaboko was 4.4. The t-test for color, odor, taste, and overall parameters showed that semur jengkol and semoer jengki Kamaboko were not significantly different. However, the semoer jengki kamaboko texture was preferred to the semur jengkol. This data showed that the semoer jengki kamaboko product was acceptable.