STUDI PENERIMAAN KONSUMEN TERHADAP ABON NILA (Oreochromis niloticus) DENGAN PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)

Abstract

This research was carried out to evaluate consumer acceptance of tilapia abon fortified with white oyster mushroom. Tilapia weighing 400-600 g each was taken from a fish market in Pekanbaru. Four types of fish abons were prepared from the fish meat which was fortified with white oyster mushroom 0%, 25%, 50%, and 75% of the fish weight. The fish abons were eval-uated for consumer acceptance by 80 panelist. The results indicated that the fish abons fortified with 25% white oyster mushroom was the most acceptable by consumer. Moisture, protein, fat, and crude fiber of the fish abon was: 5.83%, 33.79%, 29.03%, and 1.49% respectively.

Keywords : consumer acceptance, chemical composition, fortification, tilapia abon.