EFFECT OF SUBSTITUTION OF TAPIOCA FLOUR WITH SAGO FLOUR (Metroxylon sogo rottb) ON PICKHANDLE BARRACUDA (Spyraena jello) FISH BURGER ON CONSUMER ACCEPTANCE

Abstract

ABSTRACT

This study aimed to determine the effect of substitution of sago flour (Metroxylon sogo rottb) with tapioca flour in the manufacture of pickhandle barracuda fish burgers and to determine the best concentration on consumer acceptance. The research method used was a non-factorial complete randomized design (CRD) with 5 levels, namely: sago flour TS₀ (0%), TS₂₅ (25%), TS₅₀ (50%), TS₇₅ (75%), and TS₁₀₀ (100%). The results showed that the substitution of 25% sago flour (TS₂₅) gave the best results and was accepted by 71 panelists (87.5%) consumers with the characteristics of a round, flat shape, grayish color, fish aroma, savory taste and dense compact texture.

 Keywords: Burger, Flour, Sago