Abstract:
The research was intended to determine the effect of corn flavor on consumer acceptance of
catfish macaroni. The research was conducted at the Laboratory of Fish Processing Technology and
Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in Juli 2012. Catfish
weighing 500-700 gram each were taken from a fish market in Pekanbaru. The fish was ground and
made for macaroni by addition of 0%, 0.5%, 1% and 1.5% corn flavor. The final products were
evaluated for consumer acceptance, moisture, protein, fat and rehydration capacity. The results
indicated that the fish macaroni fortified with 1.5% corn flavor was the most acceptable by
consumer. The compotition of the product was moisture: 10.89%, protein: 10.71%, fat: 1.64% and
rehydration capacity: 41.04%.
