Utilization and Acceptability of Asian Swamp Eel (Monopterus Albus) and Cassava Based Sagip Powder as Ingredients in Siomai

This study explored the utilization of Asian swamp eel (Monopterus albus) as food product innovation by developing a fortified siomai variant and evaluating its acceptability and nutritional value. It specifically aims to determine whether rice eel, combined with cassava-based Sagip Nutri-Powder, can serve as a viable, nutritious alternative to conventional meat-based siomai. A developmental and experimental research design was employed using four formulations with varying proportions of rice eel flesh and cassava-based fortification. Sensory evaluation was conducted with 75 panelists using a nine-point hedonic scale, while proximate analysis assessed crude protein, fat, fiber, moisture, and ash content. Data were analyzed using descriptive statistics and one-way ANOVA. Results revealed that Formulation II (900 g rice eel and 100 g cassava-based powder) consistently achieved the highest acceptability scores across all sensory attributes, with a general acceptability mean of 8.60 (“Like Extremely”). It also recorded the highest crude protein content (15.50%) and the lowest fat level (3.96%), indicating a favorable nutritional profile. Increasing cassava content improved fiber but slightly reduced protein and sensory ratings. These findings suggest that rice eel siomai fortified with cassava-based powder is both nutritionally beneficial and highly acceptable to consumers, supporting its potential as a sustainable food product. However, optimizing texture and formulation balance remains essential for broader market adoption and product consistency.