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Azizah Nuraini
Faculty of Fisheries and Marine Science, Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry

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NUTRITIONAL VALUE ANALYSIS AND CONSUMER PREFERENCES OF CATFISH AND TUNA FLOSS PRODUCTS FROM MSMES IN BANYUMAS REGENCY Yohanes Harvinda; Siti Balqis Huriyah; Asro Nurhabib; Taufik Budhi Pramono; Azizah Nuraini
Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1851

Abstract

Fish floss is one of the processed fish-based products that has a longer shelf life and high nutritional value. This study aimed to analyze the nutritional composition and consumer preferences of catfish and tuna floss produced by local SMEs in Banyumas Regency. Proximate analysis showed that catfish floss contained 7.29% moisture, 2.82% ash, 27.30% protein, 16.80% fat, 33.62% fiber, and 26.79% sugar. Meanwhile, tuna floss contained 8.12% moisture, 4.86% ash, 29.66% protein, 11.32% fat, 24.71% fiber, and 28.31% sugar. Both products met most of the SNI quality standards. A hedonic test involving 60 panelists using the conjoint method revealed that price, color, aroma, and taste were the dominant attributes influencing consumer preferences. Tuna floss was superior in protein content and aroma, while catfish floss excelled in texture and fiber. These findings indicate that local fish floss products have strong potential to enhance the competitiveness of SMEs and promote higher fish consumption among the community. 
Co-Authors Asro Nurhabib Siti Balqis Huriyah Taufik Budhi Pramono Yohanes Harvinda