Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour

Fairus Abdul Manaf; Nur Huda Faujan; Norlelawati Arifin; Norbalqis Bukhary Mohd Hanafiah

doi:10.33102/mjosht.v1i.11

Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour

Authors

Fairus Abdul Manaf
Nur Huda Faujan
Norlelawati Arifin
Norbalqis Bukhary Mohd Hanafiah

DOI:

https://doi.org/10.33102/mjosht.v1i.11

Keywords:

Consumer Preference, Freshwater Fishes, Fish Burgers

Abstract

This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different percentage of Black Tilapia surimi paste to potato flour were formulated as follows: Control=70:10; A=62:18; B=66:14; C=74:6; D=78:2. The fis

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Published

2018-03-26

How to Cite

Abdul Manaf, F., Faujan, N. H., Arifin, N., & Mohd Hanafiah, N. B. (2018). Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour. Malaysian Journal of Science Health & Technology, 1. https://doi.org/10.33102/mjosht.v1i.11

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Issue

Vol. 1 (2018)

Section

Integration of Science & Technology

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The copyright of this article will be vested to author(s) and granted the journal right of first publication with the work simultaneously licensed under the Creative Commons Attribution 4.0 International (CC BY 4.0) license, unless otherwise stated.