Abstract

Indonesia,an archipelagic country, has abundant marine resources, including feather mussels (Anadara antiquata) that are rich in protein, fatty acids, vitamins, and minerals. However, the use of mussels among the community is still limited to simple processing.One way to increase their economic value and consumption is through innovation in marine-based food products, such as mussel sausage.This study aims to develop mussel sausage by adding melinjo husk flour Gnetum gnemon Linn), a locally available ingredient rich in fiber and bioactive compounds. The research method used is descriptive, with three different formulations varying in the composition of  mussels, melinjo husk flour, and wheat flour. Organoleptic tests were conducted to evaluate  color,aroma, taste, and texture by 25 untrained panelists. The results showed that treatment A2B2C2 (100 g mussels, 50 g melinjo skin flour, 50 g wheat flour) had the highest overall acceptance with a total score of 12.74. This formulation was considered the most preferred in terms of aroma, taste, and texture. However, for color, the panelists preferred the A1B1C1 formulation (50 g of feather mussels, 75 g of melinjo husk flour, 75 g of wheat flour) due to its more appealing color. Therefore, it can be concluded that the development of feather mussel sausage with the addition of melinjo husk flour is well-received from an organoleptic perspective and has potential as an innovative food product utilizing local resources.


Keywords: feather mussels, melinjo flour, sausage, organoleptic test, local food.