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