Nutritional Composition and Consumer Preference Level from Hanpen Fish Cake Based on African Catfish Surimi and Cassava Flour

Fish surimi is mashed meat that undergoes a gradual washing process as an intermediate product that can be used as raw material for various commercially processed products. This study aims to determine the effect of substitution of african catfish surimi and cassava flour on the nutritional composition and consumer preferences of hanpen fish cake. The study used a single factor Completely Randomized Design with 3 treatments, namely substitution of 100 grams of african catfish surimi and 200 grams of cassava flour (a1); 150 grams of surimi and 150 grams of cassava flour (a2), as well as 200 grams of african catfish surimi and 100 grams of cassava flour (a3). The results showed that the substitution ratio of african catfish surimi and cassava flour had a significant effect on increasing ash, protein, and fat content, on the other hand, decreasing water and carbohydrate content at a significance level of 95%. Consumers prefer hanpen fish cake from treatment a3, with nutritional composition, namely water content (71.01%); protein (9.73%); fat (1.49%); minerals/ash (2.39%) and carbohydrates (14.53%). The highest average level of consumer preference for each hedonic attribute is appearance (2.75); aroma/smell (2.97); taste (2.87) and texture (2.93), which are at the like level. © Published under licence by IOP Publishing Ltd.