Pengembangan Formulasi Ikan Gabus (Channa striata) Pada Bubur Instan Sebagai Makanan Fungsional

The objective is a making porridge bay adding concentrate protein from snakehead fish and determining the best concentration from porridge snakehead fish whit the organoleptic test. Materials used in the process of making porridge is a snakehead fish (Channa striata), brown rice, salt, sugar, and milk. the metode of this study was condncted by there treatment, they were ratio from fish head flour snakehead fish and brown rice flour were 1:1, 1:2, and 1:3, respectively. Based on the oeganoleptic test, the best instant porridge formula is F2 with a concentration of red rice flour and 2: 1 snakehead fish meal. The proximate composition were water 15.85%, ash 1.57, protein 24.61%, fat 1.78%, carbohydrate 56.17% and dietary fiber 9.76%, the density whre 0.58 g/ml. the fungi and bacteria test were <30 colonies/g, respectively it can be safe the consumed. The porridge was contribution of energy was 339 kkal / 100g