Development and Sensory Evaluation of Squash (Cucurbita Maxima) Kroepeks Enhanced with Different Levels of White Oyster Mushroom

This study evaluated the development, sensory quality, acceptability, and profitability of squash (Cucurbita maxima) kroepek enhanced with varying levels of oyster mushroom (Pleurotus ostreatus). Four formulations were assessed by 30 respondents using the 9-point Hedonic Scale, focusing on color, odor, texture, taste, and general acceptability. Results showed no significant differences among treatments for all sensory attributes, indicating that the incorporation of oyster mushroom did not adversely affect product quality. All samples were rated from “very like” to “extremely like,” with the 100% squash formulation receiving the highest general acceptability. Profitability analysis revealed that both cooked and uncooked kroepek were financially viable. Cooked kroepek yielded a higher net income per peso cost (0.51) compared to uncooked kroepek (0.39). Overall, the findings indicate that oyster mushroom can be added to squash kroepek without compromising sensory quality while offering strong market potential and economic feasibility for small-scale producers.

Squash kroepek; Oyster mushroom; Sensory evaluation; Product development; Profitability analysis

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