Physical Characteristics and Sensory Properties of Tofu Nuggets with The Addition of Cheddar Cheese and Eri Pupae Cheese

Abstract

The increasing demand for nutritious food has driven innovations such as tofu nuggets, yet their blandtaste and limited sensory appeal remain a challenge. The addition of cheddar cheese can enhance flavor,while eri pupae provide high protein and sustainability benefit, making eri pupae cheese a promisingingredients to improve both sensory quality and nutritional value. This study evaluate the physicaland sensory characteristics of tofu nuggets with the addition of cheddar and eri pupae cheese. Fiveformulations were tested, including control and combinations with 5% and 10% cheddar or eri pupaecheese. Physical parameters such as pH and water activity (aw), and sensory attributes, including color,odor, taste, texture, and overall preference, were assessed using hedonic and hedonic quality tests with 35 semi-trained panelists. Results showed that adding cheddar and eri pupae cheese significantly increased pH (P<0.05), while aw remained unchanged. Nuggets with 10% eri pupae cheese (P5) obtained the highest scores for color, texture, and overall liking, due to natural pigments and emulsifying properties, while taste remain unchanged. These findings suggest that combining cheddar and eri pupae cheese can enhance the sensory quality of tofu nuggets, supporting the use of alternative proteins in sustainable food innovation.Permintaan akan pangan yang bergizi dan berkelanjutan mendorong inovasi produk olahan seperti nugget tahu. Namun, daya tarik sensori produk masih menjadi tantangan. Penelitian ini bertujuan untuk mengevaluasi karakteristik fisik dan sensori nugget tahu dengan penambahan keju cedar dan keju pupa eri. Lima formulasi diuji, termasuk kontrol serta kombinasi dengan keju cedar dan keju pupa eri sebanyak 5% dan 10%. Parameter fisik seperti pH dan aktivitas air (aw), serta atribut sensori meliputi warna, odor, rasa, tekstur, dan kesan keseluruhan diuji menggunakan metode hedonik dan mutu hedonik oleh 35 panelis semi-terlatih. Hasil menunjukkan bahwa penambahan keju cedar dan keju pupa eri meningkatkan nilai pH secara signifikan (P<0,05), sedangkan aw tidak menunjukkan perbedaan nyata. Nugget dengan 10% keju pupa eri (P5) memperoleh skor tertinggi pada warna, tekstur, dan tingkat kesukaan keseluruhan, yang diduga berasal dari pigmen alami dan sifat emulsi bahan. Rasa tidak menunjukkan perbedaan signifikan antar perlakuan. Temuan ini menunjukkan bahwa kombinasi keju cedar dan pupa eri dapat meningkatkan mutu sensori produk berbasis tahu, serta mendukung pengembangan pangan fungsional berbasis protein alternatif yang berkelanjutan.