THE EFFECT OF STRIPED CATFISH (Pangasius hypophthalmus) MEAT FLOUR ADDITION AS PROTEIN ENHANCER ON THE PREFERENCE LEVEL OF SWEET CRUSTY BREAD

Abstract

Pangasius hypophthalmus is a potential source of animal protein to improve the nutritional content in food products, such as sweet crusty bread which is known to have relatively low protein content. This study aims to evaluate the effect of adding Pangasius hypophthalmus meat flour on the organoleptic characteristics of sweet crusty bread and to determine the best formulation based on the Bayes method. In thist study an experimental method was applied with 4 treatments (0%; 2,5%; 5%; 7,5%) and the parameters observed in this study are appearance, odor, taste, and texture. The data were analyzed using the Friedman test and the Bayes method. The results showed that the addition of Pangasius hypophthalmus fish meat flour had a significant effect on odor and taste (p<0,05), but did not have a significant effect on appearance and texture (p>0,05). The best formulation was obtained with the addition of 5% Pangasius hypophthalmus fish meat flour, resulting in the highest preference scores acoross all parameters: appearance (8.0), odor (7,9), taste (8,4), and texture (7,5). The analysis using the Bayes method showed that taste has the highest crierion weight of 0,55 in determining the panelists acceptance of sweet crusty bread.