Abstract:
This research was carried out to evaluate consumer acceptance and nutritional quality of
hump banana nugget fortified with catfish protein concentrate. Three nuggets were prepared from
hump banana (Musa paradiciaca) and each nugget was fortified with catfish protein concentrate
(75.31% 1.06% protein and calcium) at a level of 0%, 5%, 10% respectively. The product were
evaluated for consumer acceptance and nutritional quality. The results showed the nugget fortified
with 5% catfish protein concentrate was the most preparable by consumer. The chemical
composition of the nugget fortified with 5% fish protein concentrate was: moisture 62.66%, protein
9.18%, crude fiber 1.80% and calcium 28.61%; fortified with 10% was: moisture 60.24%, protein
12.56%, crude fiber 2.13%, and calcium 33.69% and fortified with 0% was: moisture 67.91%,
protein 6.91%, crude fiber 0,35%, and calcium 14.98%.
