Manullang, Benny2012-10-162012-10-162012-10-16Sumarnihttp://repository.unri.ac.id:80/handle/123456789/184The research was conducted in April-May 2012. The purposes of the research was to determine the effect of fish protein concentrate on consumer acceptance and nutritional quality of tofu. Fish protein concentrate was prepared from catfish (Pangasius hypopthalmus). Three types of tofu were prepared and fortified respectively with 0%, 5% and 10% fish protein concentrate. The product were evaluated for consumer acceptance, nutritional composition ( moisture, protein, fat and ash) and microbiol quality (Aerobic plate count and coliform). The results showed that the product fortified with 10% fish protein concentrate was the most acceptable by consumer. Nutritional compotstion of the product was moisture 85,03%, protein 7,75 %, fat 5,14%, and ash 0,40%, Total aerobic plate count of the product was aerobic plate 3,93 x 105 coloni/g and coliform 7 MPN/g.otherFish Protein ConcentrateTofuCatfishConsumer Acceptance Nutritional CompositionMicrobiol CountAerobic Plate CountColiformArticle