The Effect of Addition of Tempe Powder on Consumer Acceptance, Protein, and NPN Composition of fish Protein Concentrate Prepared from Pangasius Catfish (Pangasiushypopthalmus)

Abstract

The research was performed at the Laboratory of Fish Processing Technology and Laboratory Chemistry of Fisheries and Marine Science Faculty University of Riau, in june 2012. The aim of this research was to evaluate the effect of addition of tempe powder on fermented fish protein consentrate prepared from pangasius catfish. Pangasius catfish weighing 3 kg each were taken from a fish market in Pekanbaru. The fish was ground and made for fish protein consentrate. Three of 20gram fish protein concentrate were taken and each of them was fortified with 10gr, 20gr, and 30gr tempe powder. The product were evaluated for consumer acceptance, protein and NPN composition. The result showed that the fish protein consentrate fortified with 30gr tempe powder was the most acceptance product. Protein and NPN composition of the product was 17,92% and 3,99%respectively.