| Abstrak/Abstract |
African catfish with a size of 1 to 2 tails/kg (jumbo) are not selling well in the market because the meat tastes bland, so an alternative utilization is needed through surimi processing to improve its sensory properties and is used as filling for tofu skin spring rolls. This study aims to determine the effect of substitution of African catfish surimi and vaname shrimp on consumer preferences and the total calories (protein, fat and carbohydrates) of tofu skin spring rolls. The study used a
completely randomized design with 6 treatments each: 100% vaname shrimp (p1), 80% vaname shrimp and 20?rican catfish surimi (p2); 60% vaname shrimp and 40?rican catfish surimi p3), 40% vaname shrimp and 60?rican catfish surimi (p4), 20% vaname shrimp and 80?rican catfish surimi (p5), 100?rican catfish surimi (p6). The results showed that the substitution treatment of African catfish surimi and vaname shrimp as stuffing for tofu skin spring rolls had a significant effect (95% significance level) on consumer preferences. Tofu skin spring rolls filled with 20% shrimp and 80?rican catfish surimi (p5) were highly favored by consumers with an average preference value of 4.06 ± 0.256 and a caloric value for a serving of 3 pcs (90 grams) of 135 kcal, covering 50 kcal of 5.5 grams of fat, 45 kcal from 11 grams of protein and 40 kcal from 10 grams of carbohydrates. |
