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

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