Abstract:
This research was conducted to develop serunding from African catfish (Clarias gariepinus). Proximate analysis, physical analysis, ascorbic acid analysis, mineral analysis and sensory evaluation were carried out to determine the nutrient compositions and consumer acceptance towards the products. 4 samples of serunding were prepared with 3 different sizes (30-40 cm, 40-50 cm, 50-60 cm) of African catfish and control was prepared using Round Scad fish ('ikan selayang') with same amount of fish flesh in each sample. The proximate analysis showed that there were significant (p<0.05) different between each sample in moisture, ash, protein and carbohydrate content but there were no significant (p<0.05) different in fat and crude fiber content. 'L', 'a' and 'b' value slightly decreased as the larger sizes of African catfish used in making serunding. It showed that the larger the size of catfish gave the darker colour of serunding being produced. Water activity (aw) values in serunding were ranged from 0.76 to 0.91.
