Abstract
Tekwan is a typical Palembang food in the form of a soupy dish with the main ingredients made of mackerel and sago. Tekwan is round in shape and small in size and served with gravy. As a complement to the tekwan sauce, slices of yam, ear mushrooms, shrimp and leeks are usually added to the sauce, while the top of the tekwan is sprinkled with soun, ebi powder, celery leaves and fried onions. However, tekwan made from mackerel fish has a higher price when compared to white oyster mushrooms. In this study, the organoleptic test research method was applied by giving a questionnaire using a Likert scale to 20 panelists with results with an index value of 77.5% which can be interpreted as good.
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