STUDY OF CONSUMER ACCEPTANCE OF PIZZA WITH DIFFERENT TYPES OF FISH TOPPING

Abstract

ABSTRACT 

The purpose of the study was to evaluate the effect of adding toppings of different types of fish on consumer acceptance. The method used was an experimental method, namely pizza processing with toppings of different types of fish (carp fish, tilapia and catfish). Pizza is processed using ingredients such as wheat flour, yeast, oil, glade and salt with each topping made from different fish meat. The final product was observed for consumer acceptance and chemical composition. The results showed that pizza with carp fish topping was the most preferred pizza by consumers. Pizza contained: moisture 42.12%, protein 7.53%, fat 4.42%, and ash 4.86%. The conclusion of this research showed that the organoleptic test of pizza with different types of fish topping had a significant effect on the value of appearance, flavor, taste and texture.

Keyword: Freshwater Fish. Pizza, Topping.