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A b s t r act. Di v e rsification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M 0 (c o n t rol), M 1 (c h ees e 50 grams), M 2 (s p i n a c h 50 grams), M 3 ( ba r b e qu e 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M 0 6 3 people (78.75%), flavor 82.56%, odor 86 . 2 5% , texture 75%; panelists who liked the appearance of M 1 80% , flavor 88.75%, odor 88.75%, texture 73 . 7 5 % ; panelists who liked the appearance of M 2 8 5 % , flavor 93.75%, odor 93.75%, texture 76.25%; and M 3 t h a t liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by pan e lists based on the organoleptic test was macaroni with added flavor of spinach (M 2 ) , which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M 2 w a s a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%. K e y w ords : F lavor; fortification; macaroni; patin A b s t r ak. Diversifikasi  makaroni  ikan  patin  memiliki  kelemahan flavor ikan  yang  mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin ( Pangasius hypophthalmus ) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0  (kontrol), M1  (keju 50 g), M2  (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0  terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1  terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%.   Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%. K ata kunci: F lavor, fortifikasi, makaroni, patin

Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah