RESEARCH ARTICLE | OCTOBER 10 2018

Consumer preference toward catfish wadi based on the

organoleptic quality regarding the types of lumu in various
concentration 
Indah Sari Dewi  ; Utami Sri Hastuti; Umi Lestari; Hadi Suwono

AIP Conference Proceedings 2019, 050009 (2018)

https://doi.org/10.1063/1.5061902

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Consumer Preference Toward Catfish Wadi Based On the
Organoleptic Quality Regarding the Types of Lumu in
Various Concentration
Indah Sari Dewi1,2,a) Utami Sri Hastuti3, Umi Lestari3, Hadi Suwono3
1
Department of Educational Biology-Post Graduate Program, State University of Malang, Malang, East Java,
Indonesia
2
Muhammadiyah University of Palangkaraya, Palangkaraya, Central Kalimantan, Indonesia,
3
Department of Biology, Faculty of Mathematics and Natural Sciences, State University of Malang, Malang,
East Java, Indonesia
a)
Corresponding author: inasari13@gmail.com

Abstract. Survey research had been conducted on the value of consumer preference toward wadi product of catfish
using organoleptic test. Wadi is a fish-based traditional fermented food in Central Kalimantan and the surrounding areas.
The research aimed to find out the preference of consumer toward catfish wadi based on the type of lumu in various
concentrations. The research result gave information that types of lumu used as the essential ingredient in the making of
wadi of catfish had a significant influence on consumer preference based on the result of the organoleptic test consisted
of texture, color, and taste; however, it had no significant influence on aroma.

Keywords: fermented food, lumu, wadi.

INTRODUCTION

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Wadi is a fish-based traditional fermented food with the addition of lumu, sugar, and salt.1 Fermentation in
the making of wadi is aimed to preserve food. The addition of salt as a preservative can be combined with
tamarind, sugar and several carbohydrate sources like rice.2,3,4,5 The salinity level used in the making of wadi to
produce wadi with a pleasant taste, which was recommended 15% of the weight of fish used.3 Lumu is rice- or
corn- or sticky rice (glutinous) based additive given in the making of the wadi. Lumu based rice is the type of
lumu most commonly used in making wadi, for rice decidedly was easy to get into society daily. Lumu made
using fried without oil (roasted) rice, glutinous, and corn to mature, brownish color, then pounded to somewhat
smooth.1 The addition of carbohydrates such as rice, sticky rice, or corn as the basic ingredient of lumu, salt, and
palm sugar can give typical flavor to wadi and can stress the growth of proteolytic bacteria.6,5
Lumu as an additive in wadi is the characteristics of wadi consumed in Central Kalimantan and its
surrounding areas. Empirically, people add lumu in the making of a fish wadi in various levels since there is no
standard dose on lumu added for every number of fish used; therefore, wadi produced has various sourness and
different consumer acceptance. The selection of a basic source of some lumu by the people in general paid up
shall be determined by the supply of and ease in obtaining material the base. The use of a kind of lumu with
other materials different original produce flavor sounds and scents of wadi which is also is relatively different.
Meanwhile some of the types the fish that used by people for the manufacture of wadi is the type a freshwater
fish. Catfish is one type of freshwater fishes liked and was easy to get by the community in Central Kalimantan.
Generally, catfish is one of the fishes that commonly used as a necessary ingredient for wadi.1 Research needs to
be conducted to determine the type and level of lumu used to produce wadi that consumers like.

MATERIALS AND METHOD

The research was conducted at the Laboratory of the Microbiology State University of Malang. Organoleptic
test on the quality of wadi fermented for 7 days was conducted using the sensory judgment of panelists. The
organoleptic test consisted of sensing of the color, texture, aroma, and taste of wadi. The test used trained
panelists of 16 people consisted of 8 male and 8 female who met the conditions of not having flu or a cough
during the appraisal period and did not know about wadi. Before the test, the panelists were trained about the
criteria of general appraisal by the researchers, so they had no difficulties during the appraisal. To determine the

The 9th International Conference on Global Resource Conservation (ICGRC) and AJI from Ritsumeikan University
AIP Conf. Proc. 2019, 050009-1–050009-7; https://doi.org/10.1063/1.5061902
Published by AIP Publishing. 978-0-7354-1737-3/$30.00

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influence of the type and level of lumu concentration, hypothesis testing was conducted using the Statistical
Program for Social Science version 22 with multiple analysis of variance (ANOVA). If the result of multiple
ANOVA tests indicates the influence of an independent variable on the dependent variable, the Duncan test will
be conducted.

RESULTS AND DISCUSSIONS

Descriptive Data
The result of the organoleptic test of color, texture, aroma, and taste by 16 panelists on the quality of catfish
wadi produced over 7 days of storage period based on the type of lumu in various concentrations is displayed in
Table 1.

TABLE 1. The Average of the Result of Organoleptic Test of Catfish Wadi Based On Color, Texture, Taste, and Aroma
Type of lumu in Average Average Average Average Average of the result of
various color texture Aroma taste the organoleptic test
concentrations based on the type of
lumu in various
concentrations
X1 3.4 3.1 3.3 2.8 3.2
X2 3.7 3.1 3.5 2.6 3.2
X3 3.2 2.9 3.1 2.6 3.0
Y1 3.5 3.3 3.5 3.0 3.3
Y2 3.2 2.7 2.9 2.7 2.9
Y3 3.3 3.1 3.1 2.6 3.0
Z1 3.3 3.1 3.0 2.2 2.9
Z2 3.6 2.5 2.8 2.2 2.8
Z3 3.3 2.9 2.8 2.2 2.8
Average 3.4 2.9 3.1 2.6 3.0

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Explanation:
X1: rice 15% Y1 : sticky rice 15% Z1: corn 15%
X2: rice 25% Y2 : sticky rice 25% Z2: corn 25%
X3: rice 35% Y3 : sticky rice 35% Z3: corn 35%

The result of the organoleptic test on the color of catfish wadi is presented in Fig. 1. Respectively, the type
of rice lumu at the level of 25% had the highest organoleptic score of color, which was 3.7 and it was followed
by the type of corn lumu at 25% of 3.6 and type of sticky rice lumu at 15% of 3.5. Type of rice lumu at 35% and
sticky rice lumu at 25% had the lowest organoleptic score of color, which was somewhat blackish and it was
unfavorable for the panelists.

FIGURE 1. the organoleptic score of the color of catfish wadi based on the type of lumu in various concentrations.

Note:
X1: rice 15% Y1 : sticky rice 15% Z1: corn 15%
X2: rice 25% Y2 : sticky rice 25% Z2: corn 25%
X3: rice 35% Y3 : sticky rice 35% Z3: corn 35%

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 The result of organoleptic test score of the texture of catfish wadi produced is displayed in Fig 2. Catfish
wadi given with sticky rice lumu at 15% had the highest organoleptic score of 3.3. Type of rice lumu a.t 15%
and 25% and sticky rice lumu at 35% and corn lumu at 15% had the same organoleptic score of the texture of
3.1. Type of corn lumu at 25% had the lowest organoleptic score of texture, which was 2.5 means that the
texture was very soft and unfavorable for the panelists.
The highest organoleptic score of the aroma of catfish wadi produced was obtained from catfish wadi with
the addition of rice lumu at 25% and sticky rice lumu at 15%, which was 3.5 (Fig. 3). Whereas, the lowest was
obtained from catfish wadi with the addition of corn lumu at 25% and 35%, which was not significantly
different and the aroma was too sour (Fig. 4).
The result of organoleptic test on catfish wadi based on color, texture, taste, and aroma indicates that at a
storage period of 7 days, the average organoleptic score of catfish wadi from the highest to the lowest is the
following, respectively: catfish wadi with addition of sticky rice lumu at 15%, rice lumu at 15%, sticky rice lumu
at 35% and corn lumu at 15% (Fig. 5).

30 August 2023 05:16:34

FIGURE 2. The organoleptic score of the texture of catfish wadi based on the type of Lumu in various concentrations.

Note:
X1: rice 15% Y1 : sticky rice 15% Z1: corn 15%
X2: rice 25% Y2 : sticky rice 25% Z2: corn 25%
X3: rice 35% Y3 : sticky rice 35% Z3: corn 35%

FIGURE 3. The organoleptic score of the aroma of catfish wadi based on the type of Lumu in various concentrations.

Note:
X1: rice 15% Y1 : sticky rice 15% Z1: corn 15%
X2: rice 25% Y2 : sticky rice 25% Z2: corn 25%
X3: rice 35% Y3 : sticky rice 35% Z3: corn 35%

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 Sticky rice lumu at a concentration of 15% obtained the highest organoleptic score of taste (Fig. 4); however,
it was not much different to wadi treated with rice lumu at 15%, which was 2.8. Catfish wadi with the treatment
of corn lumu, as a whole, obtained the lowest organoleptic score, which was 2.2 means that the taste is too sour
and it was unfavorable by the panelists.

FIGURE 4. The organoleptic score of the taste of catfish wadi based on the type of Lumu in various concentrations.

Note:
X1: rice 15% Y1 : sticky rice 15% Z1: corn 15%
X2: rice 25% Y2 : sticky rice 25% Z2: corn 25%
X3: rice 35% Y3 : sticky rice 35% Z3: corn 35%

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FIGURE 5. Graphic of Average Score of Organoleptic Test of Catfish Wadi based on Color, Texture, Taste, and Aroma.

Note:
X1: rice 15% Y1 : sticky rice 15% Z1: corn 15%
X2: rice 25% Y2 : sticky rice 25% Z2: corn 25%
X3: rice 35% Y3 : sticky rice 35% Z3: corn 35%

In general, it is known from Figure 5 that the treatment of a type of sticky rice and rice lumu produced the
most favorable catfish wadi by the consumers based on the result of the organoleptic test. A hypothesis testing
needed to be conducted to determine what type of lumu and at what concentration that influenced the result of
the organoleptic test of color, texture, aroma, and taste.

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 Hypothesis testing
To find out the consumer preference toward catfish wadi a hypothesis testing was conducted on the result of
the organoleptic test of catfish wadi based on the texture, color, taste, and aroma.

a) Texture
Type of lumu used had significant influence (sig. 0.038 or sig. <0.05) on the texture of catfish wadi (Table
2).
TABLE 2. Duncan Test of the Influence of Type and Level of Lumu on the Texture of Catfish Wadi
Statistical Subset
Analysis Type of Categories
Lumu N 1 2
Duncana Z2 25% 60 1.8632 a
Z3 35% 60 1.9227 1.9227 ab
Y2 25% 60 1.9280 1.9280 ab
Z1 15% 60 1.9467 b
Y1 15% 60 1.9616 b
Y3 35% 60 1.9634 b
X1 15% 60 1.9689 b
X3 35% 60 1.9777 b
X2 25% 60 1.9902 b
Sig. .105 .132
Explanation:
X1: rice 15% Y1 : sticky rice 15% Z1: corn 15%
X2: rice 25% Y2 : sticky rice 25% Z2: corn 25%
X3: rice 35% Y3 : sticky rice 35% Z3: corn 35%

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The result of Duncan test indicates that treatment with rice lumu at 25% produced the best catfish texture and
it was significantly different to corn lumu at 25%, but it was not significantly different to other treatments.
Treatment of corn lumu at 25% produced unfavorable texture, which was the softest texture.
b) Color
Type of lumu used had significant influence (sig. 0.002) on the color of catfish wadi. Duncan test determined
the influence of the type of lumu with the best concentration on the color of catfish wadi (Table 3).

TABLE 3. Duncan Test of the Influence of Type and Level of Lumu on the Color of Catfish Wadi
Statistical Subset Categories
Analysis Type of
Lumu N 1 2
Duncana Y2 25% 60 1.8283 a
Y3 35% 60 1.9065 b
Z3 35% 60 1.9317 b
Z2 25% 60 1.9478 b
Y1 15% 60 1.9524 b
X3 35% 60 1.9552 b
X1 15% 60 1.9588 b
Z1 15% 60 1.9682 b
X2 25% 60 1.9719 b
Sig. 1.000 .125
Explanation:
X1: rice 15% Y1 : sticky rice 15% Z1: corn 15%
X2: rice 25% Y2 : sticky rice 25% Z2: corn 25%
X3: rice 35% Y3 : sticky rice 35% Z3: corn 35%

The result of the Duncan test indicates that treatment with rice lumu at 25% was significantly different to
other treatments.

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c) Aroma
Based on the result of Anava test it can be seen that on the variable of the influence of the type of lumu on
the aroma of catfish wadi the significance value was above 0.05; therefore, the influence was not significant. It
means that wadi with all types of lumu and concentration received a relatively the same value on aroma from the
panelists.
d) Taste
Type of lumu used had a significant influence (0.037) on the taste of catfish wadi. The determination of the
difference between treatments of type and level of lumu on the taste result of wadi was tested using the Duncan
test (Table 4). The result of Duncan test indicates that treatment with rice lumu at 35% produced the most
pleasant taste, but it was not significantly different to treatment with rice lumu at 25% and sticky rice lumu at
15%. Treatment of corn lumu at 25% produced the most unfavorable taste by the respondents.

TABLE 4. Duncan Test of the Comparison of the Influence of Type of Lumu on Catfish Wadi
Statistical Subset
Type of Categories
Analysis
Lumu N 1 2
Duncana Z2 25% 60 1.6874 a
Z3 35% 60 1.7307 1.7307 ab
Y3 35% 60 1.7329 1.7329 ab
Z1 15% 60 1.7329 1.7329 ab
X1 15% 60 1.7624 1.7624 ab
Y2 25% 60 1.7821 1.7821 ab
X2 25% 60 1.8197 b
Y1 15% 60 1.8303 b
X3 35% 60 1.8555 b
Sig. .133 .050

30 August 2023 05:16:34

Explanation:
X1: rice 15% Y1 : sticky rice 15% Z1: corn 15%
X2: rice 25% Y2 : sticky rice 25% Z2: corn 25%
X3: rice 35% Y3 : sticky rice 35% Z3: corn 35%

Fish fermentation using basic ingredients of rice, corn and the like had been conducted in various areas in
the world and as part of local wisdom and food security, such as Gajami-sikhae in Korea,7 Pla-ra and Pa-dag in
Cambodia,8 Suan Yu in China,9 Plaa-som in Thailand,10 Sian-sianzih in Taiwan11, Bakasam, Cancalu and Wadi
in Indonesia.12,13,14,3,1,15 The basic principle in food preservation process of wadi is a fermentation process.16,17,3
In fish fermentation, the term of fermentation only occurs in the formulation of fish-carbohydrate-salt.18,19
Several studies indicate that the organoleptic quality of a fermented food could increase.20,21,3,22
Catfish is a consumption fish with low sodium content thus it fits for people on a salt diet, and it is easy to
digest by the intestine and is containing calcium, iron, and minerals that good for health.17 The nutrient content
of fresh catfish is 14.14% protein, 7.94% fat, and 3.20% carbohydrate, whereas the fermented catfish wadi with
the treatment of rice lumu at 15% for 7 days had nutrient content of 10.92% protein, 21.29% fat, and 12,26%
carbohydrate.15 In addition to its delicious meat, catfish also has several benefits such as relatively low price and
the individual size is big that could reach 1.2 m of length.23 In the processing process of catfish into the wadi,
the role of the type of lumu and concentration used as additives in addition to salt and sugar influence the quality
of wadi. The result of hypothesis testing indicates that there was an influence of type and concentration of lumu
on the result of the organoleptic test. Lumu or samu is finely ground roasted rice and it is one of the main
ingredients in the making of wadi.22,5,1 In catfish wadi, it was known that there was an influence of type and
level of lumu on the quality of organoleptic of texture, color, and taste, which was on the type of sticky rice
lumu at 25% and rice lumu at 35%; however, it was not significantly different to other types of lumu. It means
that wadi producers could choose between rice lumu or sticky rice lumu at the lowest concentration of 15% to
produce catfish wadi that organoleptically accepted by the consumers, which is reddish brown, solid texture, and
slightly sour and sweet. They could also choose the type and level of lumu to be used by considering the
economic aspect such as the availability and price of the raw material as well as consumer acceptance of the
resulted product.

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 CONCLUSION
Catfish wadi as a fermented traditional food product has consumer preferences with indicators of texture,
color, and taste that is influenced by variation in type and level of lumu.

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