Abstract:
The research was conducted in April-May 2012. The purposes of the
research was to determine the effect of fish protein concentrate on consumer
acceptance and nutritional quality of tofu. Fish protein concentrate was prepared
from catfish (Pangasius hypopthalmus). Three types of tofu were prepared and
fortified respectively with 0%, 5% and 10% fish protein concentrate. The product
were evaluated for consumer acceptance, nutritional composition ( moisture,
protein, fat and ash) and microbiol quality (Aerobic plate count and coliform).
The results showed that the product fortified with 10% fish protein concentrate
was the most acceptable by consumer. Nutritional compotstion of the product was
moisture 85,03%, protein 7,75 %, fat 5,14%, and ash 0,40%, Total aerobic plate
count of the product was aerobic plate 3,93 x 105 coloni/g and coliform 7 MPN/g.
