EFFECT OF CATFISH (Clarias sp.) PROTEIN CONCENTRATE ON THE ORGANOLAPTIC QUALITY OF DRIED CAKE

Abstract

ABSTRACT

            The aim of this study was to determine the effect of catfish with diferent concentrations, on the organolaptic quality of consumer acceptance towards dried cake (bangkit cake). The method in this research is an experiment with a non-factorial Completely Randomized Design (CRD) with 4 treatment levels, namely 0% (F0), 5% (F1), 10% (F2), and 15% (F3). The parameter was measurd for organolaptic test (appearance, texture, taste and aroma), based on the result F₂ treatment was the best teratment, most favorable by consumer acceptence, wherein appearance 3,78; textured 4.34; taste 3,34; aroma 3,54.

Keywords:fortification, catfish  (Clarias sp.), dried cake