SUBSTITUTION OF TARO FLOUR (Colocasia esculenta) AND KATUK LEAVES (Sauropus androgynus) IN THE MANUFACTURE OF CATFISH DIMSUM"

Abstract

The increase in consumption of practical foods such as dimsum has not been balanced with optimal nutritional content. The use of local food ingredients such as taro flour and katuk leaves has the potential to increase the nutritional value of products. This research aims to develop dimsum by substituting taro flour and katuk leaves with catfish as a source of protein. This research aims to: (1) find recipes for taro dimsum, katuk leaves, and catfish products; (2) determine the presentation and packaging of taro dimsum, katuk leaves, and catfish products; (3) to find out the level of public preference for dim sum products; (4) to know the composition and nutritional value information of dimsum products; and (5) knowing the selling price and Break Even Point (BEP) of dimsum products. The research method uses (R&D) Research and Development 4D method: Define, Design, Development, and Disseminate. Quantitative descriptive data analysis methods and paired t-test tests. The research was conducted at Yogyakarta State University January 2026 - April 2026. The results of the study showed: (1) The Wiffle recipe used 30g of taro flour, 14g of katuk leaf powder, 56g of wheat flour, and 281g of catfish filling, as well as other complementary ingredients. Processed by steaming technique; (2) The weight of the sacrificial product is 100gr; (3) The level of likability of the product received a score of 4.5 out of 5; (4) Nutritional value per serving: total energy 129 kcal, total fat 26 g, protein 33 g, carbohydrates 70 g, fiber 2 g; (5) Selling price Rp.16,500/4pcs (100gr), BEP product Rp.19.532. The research shows that Dimsum Takatin has the potential to be a nutritious and economically viable local food substitution product.