Haslina

Introduction :Patilo is one of traditional various snacks from Gunung Kidul that is made from cassava waste fermented mixed with cassava starch. Fermentation is intended to reduce or eliminate the HCN content of cassava and to establish special flavour. The protein content of patilo is very low, therefore it can be enriched with animal protein from fresh water fish in form of fish flour or fish protein hydrolysate (FPH). Enrichment with fish protein hydrolysate has an advantage since it will be easier to digest by human because FPH better functional properties and higher solubility.

Objective : The study aimed to analyze : 1).the nutritive values of raw and fried patilo with and without mujair FPH, 2). the protein digestibility in raw and fried patilo either with and without mujair FPH and 3). the consumers acceptability of fried patilo with and without mujair FPH.
http://www.magi.undip.ac.id/penelitian/28-english-version/110-nutrient-value-protein-digestion-and-acceptability-patilo-as-snack-enriched-mujair-fish-protein-hydrolysate-oreochromis-mossambicus