Result and Discussion

RESULT AND DISCUSSION
This chapter presented the data on the sensory quality of longanisa, burger
patty, siomai, and embutido made from the different proportions of mackerel scad and
pork meat in terms of taste, aroma, texture, appearance, and general acceptability.
Study 1: Sensory Qualities of Longganisa made from Different Proportions of

Mackerel scad
Taste
The mean scores on the taste of longanisa made from proportions of pork and
mackerel scad was indicated in Table 6
Table 6: Average score on the taste of longanisa made from the proportions of
Mackerel scad and pork.
TREATMENTS MEAN DESCRIPTIVE RATING
100% Pork 8.03 VERY PLEASING

25% mackerel scad + 75% pork 7.91 PLEASING
The Analysis of Variance showed no significant differences in taste between the
four different treatments, as seen in the table above. Therefore, the effectiveness of
Treatment 1 (100% pork) in making longganisa was not significantly different among
the three treatments with the formulation of 25% fish meat + 75% pork, 50% fish meat
+ 50% pork, and 75% fish meat + 25% pork. Further indications indicated that
longganisa made from pure pork had an excellent flavor similar to longganisa made
with mackerel scad. And it was rated as very pleasing. On the other hand, T2, T3, and
T4 have a descriptive rating of pleasing.

23
The result of this study is consistent with Flores et al. (2017), where concluded
that mackerel can enhance the longanisa's very savory flavor and delicious taste
without completely altering its original taste.
Aroma
The mean scores on the aroma of longanisa made from proportions of pork and
mackerel scad was indicated in Table 7
Table 7: Average score on the aroma of longanisa made from the proportions of
100% Pork 8.12 a VERY PLEASING

25% mackerel scad + 75% pork 7.61 b PLEASING
50% mackerelscad meat + 50% pork 7.37 b PLEASING
75% mackerel scad + 25% pork 7.32 b PLEASING
The Analysis of Variance showed that there were significant changes in aroma
between the four different treatments, as seen in the table above. Therefore, it was
revealed that using 100% of pork in making longganisa was significantly different from
treatments with the formulations of 25% fish meat + 75% pork, 50% fish meat + 50%
pork, and 75% fish meat + 25% pork. And it was rated as very pleasing. On the other
hand, T2, T3, and T4 have a descriptive rating of pleasing.
The result of this is consistent of Flores et al. (2017). where stated that the meat
of mackerel is firm and has a high oil content that gives it a strong aroma, which may
contribute to the difference in terms of aroma between pork and fish meat. So
24
therefore, it may also be concluded that as the proportion of fish increases, the stronger
the aroma it may produce.
Texture
The mean scores on the texture of longanisa made from the proportions of pork
and mackerel scad was indicated in Table 8.
Table 8: Average score on the texture of longanisa made from the proportions of
100% Pork 7.69 PLEASING

The Analysis of Variance showed that there were no significant changes in
texture between the four different treatments, as seen in the table above. Therefore, it
was revealed that using 100% of pork in making longganisa was not significantly
different from treatments with the formulations of 25% fish meat + 75% pork, 50% fish
meat + 50% pork, and 75% fish meat + 25% pork. It also showed that 100% of pure
pork meat had the same texture as longganisa made with mackerel scad proportions.
And it was rated as pleasing.
The outcome of this research supports Troy’s (2015), analysis. which suggest
that the texture of fish can match the texture of another animal’s meat. This means
that when fish used in processing, it gives tenderness to the longanisa and corresponds
to the soft texture of the pork.

25
Appearance
The mean scores on the appearance of longanisa made from the proportions
of pork and mackerel scad was indicated in Table 9.
Table 9: Average score on the appearance of longanisa made from the proportions of

The Analysis of Variance showed that there were no significant differences in
appearance between the four different treatments, as seen in the table above. As a
result, the amount of pork used in Treatment 1 (100% pork) in making longanisa was
not significantly different among the three treatments with the formulations of 25%
fish meat + 75% pork, 50% fish meat + 50% pork, and 75% fish meat + 25% pork.
The data shown in the table indicate that proportion of mackerel scad did not
affect the appearance of the product. All treatments had the same appearance as 100%
of pork longganisa, and were rated as very pleasing. However, T2, T3, and T4 had a
descriptive rating of pleasing
The findings of this study match the claim made by Walterman (2010) that the
fish, such as mackerel, never stop swimming and have the richest brown muscles.
According to the researchers' assessments, the brown meat of both Indian mackerel
and mackerel scad played a significant role; they appear to be typical longganisa.
26
General Acceptability
The mean scores on the general acceptability of longanisa made from the
proportions of pork and mackerel scad are indicated in Table 10.
Table 10: Average score on the general acceptability of longanisa made from Mackerel
scad and pork proportions.

The Analysis of Variance revealed that there were no significant differences in
the general acceptability of longganisa products made from pure pork or with mackerel
scad proportions. And it was rated as very pleasing. On the other hand, T2, T3, and
T4 have a descriptive rating of pleasing.
The outcome of this research supports the claim made by Sol (2017), where it
has stated that "almost everybody loves galunggung." Therefore, the researchers
concluded that the sensory qualities of mackerel scad were already familiar to
consumers. That factor caused it to appear as pleasing as the usual processed meat.
Study 2: Sensory Qualities of Burger Patty from Different Proportions of
Mackerel scad
Taste
The mean scores on the taste of burger patty made from different proportions
of beef and mackerel scad were expressed in Table 11.
Table 11. Average rating given to the taste of burger patty cooked with various
proportions of beef and mackerel scad.
TREATMENTS MEAN DESCRIPTIVE RATINGS
100% Beef 7.82 Pleasing

25% mackerel scad + 75% beef 7.71 Pleasing
The four distinct treatments did not significantly differ in taste, as seen in the
table above, according to the Analysis of Variance. It was therefore demonstrated that
using 100% pork to make burger patty did not significantly differ from the three other
treatments, which included the formulations of 25% mackerel scad + 75% pork, 50%
mackerel scad + 50% pork, and 75% mackerel scad + 25% pork. And it was rated as
pleasing.
28
The result of this study conforms to the study of Flores et al. (2017), in which
they concluded that mackerel can enhance the burger patty's very savory flavor and
delicious taste without completely altering its original taste.
Aroma
The mean scores on the Aroma of burger patty made from different proportions
Table 12. Average rating given to the aroma of burger patty cooked with various
TREATMENTS MEAN DESCRITIVE RATINGS
According to the Analysis of Variance, there were no discernible differences in
aroma across the four different treatments, as shown in the table above. The
information demonstrated that the amount of mackerel scad in the burger patty had
no negative effects on the product's aroma. The assessors deemed it to be as appealing
as "pure burger patty”. And it was rated as pleasing.
The result of this study agrees with the conclusion of Flores et al. (2017), where
it was stated that the meat of mackerel is firm and has a high oil content that gives it a
strong aroma, which may contribute to the difference in terms of aroma between pork
29
and fish meat. Therefore, it may also be concluded that as the proportion of fish
increases, the stronger the aroma it may produce.
Texture
The mean scores on the texture of burger patty made from different proportions
Table 13. Average rating given to the texture of burger patty cooked with various

According to the Analysis of Variance, the four distinct treatments did not
significantly differ in texture, as seen in the table above. It was therefore demonstrated
that using 100% Beef to make burger patty revealed no significant changes in the
texture of the product with varying amounts of mackerel scad. And it was rated as
pleasing.
The outcome of this research supports Troy’s (2015), analysis. where it was
stated that the texture of fish can match the texture of another animal’s meat. This
means that fish, when used in processing, gives tenderness to the burger patty and
corresponds to the soft texture of beef.

30
Appearance
The mean scores on the Appearance of burger patty made from different
proportions of beef and mackerel scad were expressed in Table 14.
Table 14. Average rating given to the appearance of burger patty cooked with various

According to the Analysis of Variance, the four different treatments did not
differ significantly in Appearance, as shown in the table above. Thus, it was shown
that using 100% Beef to manufacture burger patty revealed no noticeable differences
in the appearance of the said product while employing different amounts of mackerel
scad. And it was rated as pleasing.
The findings of this study match the claim of Walterman (2010), where it was
stated fish never stop swimming, like mackerel, have the richest brown muscles. Based
on the observations made by the researchers, the brown flesh of both Indian mackerel
and mackerel scad had a significant contribution; making them appear like a usual
burger patty.
31
General acceptability
The mean scores on the General acceptability of burger patty made from
different proportions of beef and mackerel scad were expressed in Table 15.
Table 15. Average rating given to the General acceptability of burger patty cooked
with various proportions of Beef and mackerel scad.

According to the Analysis of Variance, the four distinct treatments have no
significant changes in general acceptability, as seen in the table above. The data
showed that the proportion of mackerel scad in the burger patty did not adversely affect
the general acceptability of the product. It was rated as pleasing as a "pure burger patty"
by the evaluators.
was stated that "almost everybody loves galunggung." So, the researchers concluded
that the sensory qualities of mackerel scad were already familiar to consumers. That
caused this factor to appear as pleasing as the usual processed meat.

Study 3: Sensory Qualities of Siomai made from Different Proportions of
Mackerel scad
Taste
The mean score on the taste of siomai made from the proportion of Pork and
Mackerel scad was indicated in Table 16.
Table 16. Average score on the taste of siomai made from the proportion of Pork and
Mackerel scad.
100% Pork 7.54 Pleasing

25% mackerel scad + 75% pork 7.68 Pleasing
As indicated in the table above, Analysis of Variance revealed that there were no
significant differences among the four different treatments in terms of taste. Therefore,
it was presented that using 100% Pork in making siomai was not significantly different
among the three treatments with the formulation of 75% pork + 25% Mackerel scad,
50% Pork + 50% Mackerel scad, 25% Pork + 75% Mackerel scad, it was rated pleasing
by the evaluators.
The result of this study is consistent with the study of Flores et al. (2017), where
it was concluded that mackerel can enhance the very savory flavor and delicious taste
of siomai without completely altering its original taste.

33
Aroma
The mean score on the aroma of siomai made from proportion of Pork and
Table 17. Average score on the aroma of siomai made from Pork and Mackerel scad.
100% Pork 7.49 Pleasant

25% mackerel scad + 75% pork 7.73 Pleasant
As indicated in the table above, analysis of variance revealed that there were
no significant differences among the four different treatments in terms of aroma.
Therefore, it was presented that using 100% pork in making siomai was not
significantly different among the three treatments with the formulation of 75% pork +
25% Mackerel scad, 50% pork + 50% Mackerel scad, and 25% pork + 75% Mackerel
scad, which was considered rare and it was rated as pleasant.
The result of this study agrees with the conclusion of Flores et al. (2017), which
it was stated that the meat of mackerel is firm and has a high oil content that gives it a
strong aroma, which may contribute to the difference in terms of aroma between pork
and fish meat. Therefore, it may also be concluded that as the proportion of fish
increases, the stronger the aroma it may produce.

34
Texture
The mean score on the texture of siomai made from the proportion of Pork and
Table 18. Average score on the texture of siomai made from Pork and Mackerel scad.
100% Pork 7.33 Agreeable
25% mackerel scad + 75% pork 7.61 Agreeable
As indicated in the table above, Analysis of Variance revealed that there were
no significant differences among the four different treatments in terms of texture. As a
result, it was demonstrated that using 100% pork in the preparation of siomai was not
significantly different among the three treatments with the formulations of 75% pork
+ 25% Mackerel scad, 50% pork + 50% Mackerel scad, and 25% pork + 75% Mackerel
scad, which were considered agreeable by the evaluators.
The outcome of this research supports Troy’s (2015) analysis, where it was
stated that the texture of fish can match the texture of another animal’s meat. This
means that fish is use in processing, it can give tenderness to the siomai and correspond
to the soft texture of the pork.

35
Appearance
The mean score on the appearance of siomai made from proportion of Pork
and Mackerel scad was indicated in Table 19.
Table 19. Average score on the appearance of siomai made from Pork and Mackerel
scad.
no significant differences among the four different treatments in terms of appearance.
As a result, it was demonstrated that using 100% pork in the preparation of siomai was
not significantly different among the three treatments with the formulations of 75%
pork + 25% Mackerel scad, 50% pork + 50% Mackerel scad, and 25% pork + 75%
Mackerel scad. And it was rated as pleasing.
The findings of this study match the claim of Walterman (2010), where it was
stated that fish never stop swimming, like mackerel, have the richest brown muscles.
According to the researchers' assessments, the brown meat of both Indian mackerel
and mackerel scad played a significant role; they appear to be typical siomai.
36
The mean score on the general acceptability of siomai made from proportion
of Pork and Mackerel scad was indicated in Table 20.
Table 20. Average score on the general acceptability of siomai made from Pork and
Mackerel scad.
100% Pork 7.59 Acceptable

25% mackerel scad + 75% pork 7.73 Acceptable
no significant differences among the four different treatments in terms of general
acceptability. Therefore, it was presented that using 100% pork in making siomai was
not significantly different among the three treatments with the formulation of 75%
pork + 25% Mackerel scad, 50% Pork + 50% Mackerel scad, and 25% Pork + 75%
Mackerel scad, it was considered acceptable by the evaluators.
was stated that "almost everybody loves galunggung." Therfore, the researchers
concluded that the sensory qualities of mackerel scad were already familiar to
consumers. That caused this factor to appear as pleasing as the usual processed meat.
Study 4: Sensory qualities of Embutido made from the different proportions of
mackerel scad
Taste
The mean scores on the taste of embotido made from different proportions of
pork and mackerel scad were expressed in Table 21.
Table 21. Average rating given to the taste of embutido cooked with various
proportions of pork and mackerel scad.
The four distinct treatments did not significantly differ in taste, as shown in the
table above, according to the Analysis of Variance. It was therefore demonstrated that
using 100% pork to make embutido did not significantly differ from the three other
treatments, which included the formulations of 25% mackerel scad + 75% pork, 50%
mackerel scad + 50% pork, and 75% mackerel scad + 25% pork. Evaluators rated all
treatments as pleasing. The result of this study conforms to the study of Flores et al.
(2017), in which they concluded that mackerel can enhance the embutido’s very savory
flavor and delicious taste without completely altering its original taste.
38
Aroma
The mean scores on the Aroma of embutido made from different proportions of pork
and mackerel scad were expressed in Table 22.
Table 22. Average rating given to the aroma of embutido cooked with various proportions of
pork and mackerel scad.

According to the Analysis of Variance, there were no discernible differences in aroma
across the four different treatments, as shown in the table above. The information
demonstrated that the amount of mackerel scad in the embutido had no negative effects on
the product's aroma. The assessors deemed it to be as appealing as "pure embutido." And it
was rated as pleasing.
The result of this study agrees with the conclusion of Flores et al. (2017). In which
they have stated that the meat of mackerel is firm and has a high oil content that gives it a
strong aroma, which may contribute to the difference in terms of aroma between pork and
fish meat. So therefore, it may also be concluded that as the proportion of fish increases, the
stronger the aroma it may produce.

39
Texture
The mean scores on the texture of embutido made from different proportions of pork
and mackerel scad were expressed in Table 23.
Table 23. Average rating given to the texture of embutido cooked with various proportions of
pork and mackerel scad.
According to the Analysis of Variance, the four distinct treatments did not significantly
differ in texture, as seen in the table above. It was therefore demonstrated that using 100%
pork to make embutido revealed no significant changes in the texture of embutido with
varying amounts of mackerel scad. And it was rated as pleasing.
The outcome of this research supports the claim of Troy (2015), where it has been said
that the texture of fish can match the texture of another animal’s meat, which means that fish,
when used in processing, gives tenderness to the embutido and corresponds to the soft texture
of the pork.
40
Appearance
The mean scores on the Appearance of embutido made from different proportions of
pork and mackerel scad were expressed in Table 24.
Table 24. Average rating given to the appearance of embutido cooked with various
The four different treatments did not significantly differ in Appearance, as seen in the
table above, according to the Analysis of Variance. Thus, it was shown that using 100% pork
to manufacture embutido revealed no noticeable differences in the appearance of embutido
while employing different amounts of mackerel scad. And it was rated as pleasing.
The findings of this study match the claim of Walterman (2010), where it has been
claimed that Fish never stop swimming, like mackerel, have the richest brown muscles.
According to the researchers' assessments, the brown meat of both Indian mackerel and
mackerel scad played a significant role; they appear to be typical embutido.

41
The mean scores on the General acceptability of embutido made from different
proportions of pork and mackerel scad were expressed in Table 25.
Table 25. Average rating given to the General acceptability of embutido cooked with various
TREATMENTS MEAN DESCRIPTIVE RATINGS
The four distinct treatments have no significant changes in general acceptability, as
seen in the table above, according to the Analysis of Variance. The data showed that the
proportion of mackerel scad in embutido did not adversely affect the General acceptability of
the product. It was rated as pleasing as "pure embutido" by the evaluators.
The outcome of this research supports the claim made by Sol (2017) that "almost
everybody loves galunggung." The researchers concluded that the sensory qualities of
mackerel scad were already familiar to consumers, which caused this factor to appear as
pleasing as the usual processed meat

71

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RESULT AND DISCUSSION

Study 1: Sensory Qualities of Longganisa made from Different Proportions of

mackerel scad was indicated in Table 6

TREATMENTS MEAN DESCRIPTIVE RATING

100% Pork 8.03 VERY PLEASING

The Analysis of Variance showed no significant differences in taste between the

T4 have a descriptive rating of pleasing.

without completely altering its original taste.

mackerel scad was indicated in Table 7

TREATMENTS MEAN DESCRIPTIVE RATING

100% Pork 8.12 a VERY PLEASING

hand, T2, T3, and T4 have a descriptive rating of pleasing.

the aroma it may produce.

and mackerel scad was indicated in Table 8.

TREATMENTS MEAN DESCRIPTIVE RATING

100% Pork 7.69 PLEASING

The Analysis of Variance showed that there were no significant changes in

And it was rated as pleasing.

to the soft texture of the pork.

of pork and mackerel scad was indicated in Table 9.

TREATMENTS MEAN DESCRIPTIVE RATING

100% Pork 8.02 VERY PLEASING

The Analysis of Variance showed that there were no significant differences in

descriptive rating of pleasing

proportions of pork and mackerel scad are indicated in Table 10.

TREATMENTS MEAN DESCRIPTIVE RATING

100% Pork 8.06 VERY PLEASING

The Analysis of Variance revealed that there were no significant differences in

T4 have a descriptive rating of pleasing.

of beef and mackerel scad were expressed in Table 11.

TREATMENTS MEAN DESCRIPTIVE RATINGS

100% Beef 7.82 Pleasing

delicious taste without completely altering its original taste.

of beef and mackerel scad were expressed in Table 12.

TREATMENTS MEAN DESCRITIVE RATINGS

100% Beef 7.69 Pleasing

25% mackerel scad + 75% beef 7.56 Pleasing

50% mackerel scad + 50% beef 7.41 Pleasing

75% mackerel scad + 25% beef 7.43 Pleasing

According to the Analysis of Variance, there were no discernible differences in

no negative effects on the product's aroma. The assessors deemed it to be as appealing

as "pure burger patty”. And it was rated as pleasing.

increases, the stronger the aroma it may produce.

of beef and mackerel scad were expressed in Table 13.

TREATMENTS MEAN DESCRITIVE RATINGS

100% Beef 7.46 Pleasing

25% mackerel scad + 75% beef 7.37 Pleasing

corresponds to the soft texture of beef.

proportions of beef and mackerel scad were expressed in Table 14.

TREATMENTS MEAN DESCRITIVE RATINGS

100% Beef 7.34 Pleasing

75% mackerel scad + 25% beef 7.54 Pleasing

scad. And it was rated as pleasing.

TREATMENTS MEAN DESCRITIVE RATINGS

100% Beef 7.76 Pleasing

According to the Analysis of Variance, the four distinct treatments have no

caused this factor to appear as pleasing as the usual processed meat.