Abstract:
The research was intended to determine the effect of cheese 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 June 2012. Catfish weighing 500-700 gram each were taken from a fish market in Pekanbaru. The fish was ground and made for macaroni. Four formulations of macaroni were prepared by addition of different cheese flavors: 0 gr, 25 gr, 30 gr, and 35 gr. The final products were estimated for consumer acceptance, moisture, protein, fat and rehydration capacity. The result indicated that the macaroni fortified with 35 gram cheese flavor was the superior product. The compotition of the product was moisture: 13.08%, protein: 14.398%, fat: 9.149% and rehydration capacity: 30.30%.
