Analysis of Consumer Preferences and Nutritional Composition of Analogue Shrimp Made from African Catfish Surimi with Addition of Flavor

Abstract

African catfish is one of the freshwater fish species that is cultivated intensively and is quite abundant in Indonesia, but has a relatively low selling price so that needed innovation through surimi processing for the development of various commercial products such as analog shrimp and other processed products. The purpose of the study was to examine the level of consumer preferences, nutritional composition and quality deterioration of analog shrimp. The study used a completely randomized design with the addition of shrimp flavoring treatment (0%, 1%, 2%, 3%). The addition of 1% shrimp essence is a treatment that is highly favored by consumers with an average preference value of 3.60 and water content (69.96%); ash (2.13%); protein (12.08%); fat (3.52%) and carbohydrate (11,59%). The total calories produced by analog shrimp from fat (32 calories), protein (48 calories) and carbohydrates (46 calories) is 126 calories, thus the serving size of the product per 100 grams contains 126 kcal. The content of TPC and TVB-N were 3.17 log cfu/gram and 10.12 mg/100 gram, respectively, on the last (5th) storage day, indicating that analog shrimp was still fit for consumption.