SQUID INK FORTIFICATION ON LIKELIHOOD OF WONTON CHIPS

Abstract

Squid ink (Loligo sp.), a by-product of squid processing, has the potential to be utilized as a food fortification ingredient due to its melanin, protein, and amino acid content, which can enhance the nutritional value, provide a natural color, and improve the flavor of food products. This study aimed to determine the optimum level of squid ink addition that produced wonton chips with the highest consumer acceptability based on their organoleptic characteristics. The study employed an experimental method with six levels of squid ink addition (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) and involved 20 semi-trained panelists. The evaluated parameters included appearance, aroma, texture, and taste using a hedonic test. The data were analyzed using the Friedman test, multiple comparison test, and the Bayes method to determine the best treatment. Proximate analysis was conducted on the selected treatment to determine moisture, ash, protein, fat, and carbohydrate contents. The results showed that the addition of squid ink had a significant effect on appearance and taste, but no significant effect on aroma and texture. The addition of 1.5% squid ink was identified as the best treatment, with median hedonic scores of 9 for appearance, 7 for aroma, 7 for texture, and 9 for taste, and exhibited chemical characteristics that met the required quality standards. Therefore, fortification with 1.5% squid ink produced wonton chips with the highest overall acceptability among the panelists.

Key words: Fortification, wonton chips, organoleptic characteristics, squid ink, hedonic test