Sapporo Medical Journal

Abstract : Indonesia has quite large marine resources so it is necessary to diversify processed sausage products by utilizing shellfish as its raw material. This study aimed to analyze the acceptability of pipi shellfish (Plebidonax deltoides) sausage as a high protein food. This study used a Complete Random Design with three treatments and three repetitions. The consumer acceptance was carried out by 50 teenagers, high school students in Ambon city, Indonesia (27 girls and 23 boys), aged between 16-19 years, and average age between 17,5 ± 0,91 years. The consumer test was carried out in an individual sensory booth in 3 (three) sessions: tasting sausage formula (1), tasting sausage formula (2), and tasting sausage formula (3) with a 10-minute break between them. During the process, participants were required to fill out a hedonic test questionnaire, asking about their preferences in color, aroma, taste, and texture of the sausage using a 7-point hedonic scale (1 “Dislike very much” to 7 “Like very much”). The data then were analyzed by Friedmant test at 95% confidence level. The average consumer acceptance was between “like slightly” to “like moderate”. The statistical test showed that there was an effect of the proportion of the pipi shellfish on the acceptability of the color, aroma, taste, and texture of the pipi shellfish sausages. The most preferred acceptability of the pipi shellfish sausages was found in the formulation of pipi shellfish sausages with the proportion of 90% pipi s