Abstract:
The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry, Faculty of Fisheries and Marine Science, University of Riau in July 2012. The aim of this research was to evaluate the effect of spinach on quality of selais catfish macaroni. Selais catfish weighing 800 g each were taken from a fish market in Pekanbaru. The fish was filleted, washed, ground and made for macaroni by fortifying with spinach: 0% (control), 10%, 15% and 20%.The proximat was evaluated for sensory quality, protein, fat, fiber, moisture and rehydration capacity. The result indicated that the fish macaroni fortified with 160 g spinach was the best quality product. Proximat capacity of the product was protein 11,50%, fat 1,57%, fiber 0,39%, moisture 12,25% and dehydration capacity 25,07%.
