PENGENALAN MAKANAN IKAN ASAM PEDAS IKAN PATIN KHAS KAMPAR, RIAU

Abstract

Pangasius (Pangasius hypophthalmus) is a popular freshwater aquaculture commodity in Indonesia due to its savory taste, tender meat texture, and relatively affordable price. One of the most favored preparations is Asam Pedas Patin—a soupy dish characterized by its distinctive blend of sour, spicy, and slightly sweet flavors. This study aims to examine the organoleptic characteristics, nutritional content, and innovation potential of Asam Pedas Patin as a value-added food product. The study uses descriptive analysis to assess consumer preferences in terms of taste, aroma, texture, and appearance of Asam Pedas Patin. Additionally, a literature review was conducted to identify the nutritional profile of pangasius (protein, fat, minerals, vitamins) and the bioactive components of commonly used spices such as chili, tamarind, and other herbs. Findings indicate that Asam Pedas Patin is highly appealing to consumers due to its rich and refreshing flavor. The high protein and omega-3 fatty acid content in pangasius, combined with antioxidants from the spices, make this dish not only delicious but also potentially health-promoting. There is significant innovation potential for Asam Pedas Patin, including the development of ready-to-eat packaged products (retort pouches), diversification of spices and complementary ingredients to create new flavor variants, and fortification with functional food ingredients. These innovations are expected to enhance the economic value of pangasius, expand the market reach of Asam Pedas Patin, and support national food security through the development of local fishery products.