Abstract:
The research was conducted at the Laboratory of Fish Prosessing
Technology and Food Chemistry, Faculty of Fisheries and Marine
Science,University of Riau in October 2012. The research aimed to determine the
effect of tapioca flour on quality of fish dendeng. Pangasius catfish weighing 800
g each were taken from a fish market in Pekanbaru. The fish was filleted, washed,
ground; and five fish dendeng were prepared by fortifying the ground fish with
0%, 10%, 20%, 30%, and 40% tapioca flour respectively. The fish dendeng was
evaluated for sensory (appearance, flavor, and texture) and chemical quality
(moisture, protein and ash). The result indicated that the fish dendeng fortified
with 20% tapioca flour was the superior product. Moisture, protein and ash
compotition of the product was 16.44%, 17.08% and 5.75% respectualy.
