Nur Addilah Binti AliNorlelawati ArifinNoor Khalidah Abdul Hamid2025-05-062025-05-062024Noorfajri Ismail, Syamila Mansor, Ahmad Fadly Nurullah Rasedee, Haslinawati Mohd Mustapha, Abdul Rashid Abdul Aziz, Junaidah Abu Seman, & Siti Rubaini Mat (Eds.). (2024). Physiochemical and Sensory Acceptance of Catfish-Based Keropok Lekor Added with Oyster Mushroom. In Seminar Antarabangsa Islam dan Sains 2024 (SAIS 2024) (pp. 62–71). Penerbit USIM. https://pkausim.usim.edu.my/sais-2024/3083-872Xhttps://pkausim.usim.edu.my/sais-2024/https://oarep.usim.edu.my/handle/123456789/26665Seminar Antarabangsa Islam dan Sains 2024 (SAIS 2024) Editor: Noorfajri Ismail (Head of Editorial), Syamila Mansor, Ahmad Fadly Nurullah Rasedee, Haslinawati Mohd Mustapha, Abdul Rashid Abdul Aziz, Junaidah Abu Seman & Siti Rubaini Mat 26 September 2024 Anjuran: Persatuan Kakitangan Akademik Universiti Sains Islam Malaysia (PKAUSIM),Fakulti Pengajian Bahasa Utama (FPBU), Institut Sains Islam (ISI) dan Institut Fatwa dan Halal (iFFAH), USIMKeropok lekor is a popular Malaysian snack traditionally made using marine fish such as 'Selayang' (Decapterus punctatus) or 'Tamban' (Clupea fimbriata). Due to high demand and limited supply, the exploitation of African catfish (Clarias batrachus) has been explored. However, the mild flavour and earthy taste of catfish does not meet consumer preferences for keropok lekor. To improve product’s acceptability, oyster mushroom (Pleurotus spp.) was incorporated into catfish-based keropok lekor formulations. This study investigated the effect of substituting different parts of oyster mushrooms on the physicochemical properties and sensory acceptance of the product. Three formulations of catfish-based keropok lekor were prepared: sample A (oyster mushroom stalk), sample B (oyster mushroom cap), and sample C (whole oyster mushroom). In terms of nutritional composition, sample B had the highest fat (0.68 %) and protein (7.22 %) contents, while sample A had the highest fiber (13.7 %) and carbohydrate (43.10 %) content. Texture profile analysis showed that sample A had the highest scores for hardness. On the other hand, sample C was found to have the highest value of springiness. The lightness (L*) value decreased in sample C with the addition of whole oyster mushrooms. A 9-point hedonic scale test evaluating consumer preferences indicated that samples A and C were favoured in terms of appearance, taste, and overall acceptance.en-USkeropok lekorcatfish keropok lekoroyster mushroomtexture profile analysistext::conference output::conference proceedings::conference paper6271