KAJIAN PENGGUNAAN RUMPUT LAUT (Eucheuma cottonii) SEBAGAI BAHAN TAMBAHAN DALAM PENGOLAHAN KAMABOKO IKAN PATIN (Pangasius hypopthalmus)

Abstract

The aim of this study was to determine the consumer acceptance of catfish kama-
boko with the addition of seaweed. A total of 10 kg catfish was obtained from one of
market in Pekanbaru city was processed into kamaboko. Four types of kamaboko were
made from catfish meat, corn starch, salt, onion, garlic, pepper and each of treatment
was fortified with seaweed 0%, 5%, 10% and 15%. Parameters was observed on con-
sumers acceptance and proximat analysis. The result showed that the catfish kamaboko
fortified with seaweed 15% was the best treatment and preferred by consumers with
3.71% of organoleptik value, 70.41% of water content, 27.52% of protein, 2.79% of
ash content, 2.99% of fat and 2.92% of crude fiber.

Keywords : Catfish, kamaboko, seaweed.