Study of process innovation on African catfish (Clarias gariepinus) gluten-free product

Ground dendeng was used as one of the innovations of African catfish gluten-free products in this research. The research aims of the study were to determine the effect of drying temperature and the addition of seaweed on characteristics of African catfish ground dendeng. Randomized block design (RBD) was carried out. The first stage of this research was aimed to determine the best formula for the product and analyzing protein, water, and fat content of African catfish meat. This research consisted of 2 factors (drying temperature and amount of seaweed). Characteristics of chemical, physical, organoleptical, and microbiological responses were analyzed. Results of this research showed that water content and taste attribute of African catfish ground dendeng was not affected by the temperature of drying and additional of seaweed. Meanwhile, the aroma, color, and texture attribute, also carbohydrate, protein, and fat content of African catfish ground dendeng were affected.