The Effect of Corn Flavor on Consumer Acceptance of Catfish Macaroni (Pangasius hyphopthalmus)
| dc.contributor.author | Zulpikar | |
| dc.date.accessioned | 2013-01-09T08:28:18Z | |
| dc.date.available | 2013-01-09T08:28:18Z | |
| dc.date.issued | 2013-01-09 | |
| dc.description.abstract | The research was intended to determine the effect of corn 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 Juli 2012. Catfish weighing 500-700 gram each were taken from a fish market in Pekanbaru. The fish was ground and made for macaroni by addition of 0%, 0.5%, 1% and 1.5% corn flavor. The final products were evaluated for consumer acceptance, moisture, protein, fat and rehydration capacity. The results indicated that the fish macaroni fortified with 1.5% corn flavor was the most acceptable by consumer. The compotition of the product was moisture: 10.89%, protein: 10.71%, fat: 1.64% and rehydration capacity: 41.04%. | en_US |
| dc.description.sponsorship | Suparmi; Sumarto | en_US |
| dc.identifier.other | sumarni | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/1295 | |
| dc.language.iso | other | en_US |
| dc.subject | catfish | en_US |
| dc.subject | macaroni | en_US |
| dc.subject | corn flavor | en_US |
| dc.subject | consumer acceptance | en_US |
| dc.title | The Effect of Corn Flavor on Consumer Acceptance of Catfish Macaroni (Pangasius hyphopthalmus) | en_US |
| dc.type | Article | en_US |