Abstract:
This research was conducted in March 2012 at the Laboratory of Fisheris Technology and Food Chemistry, Faculty of Fisheris and Marine Science, University of Riau. The aim of this study was to determine the level of consumer acceptance in the macaroni with adding of fish flesh, and to know the amount of fish flesh appropriate to be added in the manufacture of macaroni and catfish were in accordance with consumer tastes.
Macaroni catfish is a product derived from a mixture of flour, water, eggs, fish flesh and with adding of spices mixed to become pasta, then printed with the machinery extruder the last dried in a oven. The method used in this research was the experimental method, which was directly observated in the manufacture of macaroni catfish.
The result of this research showed that macaroni catfish can be accepted by consumers both in terms of appearance, taste, flavor and texture because the percentage was 71.25% - 85% from 80 panelist. The best macaroni based on all treatments was macaroni with the addition of 20% of fish flesh (M2). The Characteristics of macaroni catfish 20% (M2) was a faded yellow, the fish smell and the taste was felt and the texture of macaroni was felt hard
