Snake head fish has a very high protein content compared to other fish. Protein content in fish cork reaches 25%. Among the composer of snake head fish protein are albumin and some minerals that needed by body to maintaining health. Albumin in the snake head fish reached 6.224 mg/100g. Albumin is essential for the body to accelerate wound healing after surgery, after childbirth also for patients with liver cirrhosis. However, albumin extracts from cork fish have fishy smell, so it need food carrier. One of the appropriate foods is porridge.

Porridge is a semi-solid food that contains lots of water and has soft texture. Rice porridge is very easy to consum and to digest, so it is appropriate as a food carrier of albumin extracts from snake head fish.

The purpose of this study was to determine the proportion of albumin extracts from snake head fish must be added and drying temperature to obtain instant porridge as good organoleptic with the optimal content of albumin.

Research methods is developed and designed by Random Group Design (RGD) with two factors: concentration of albumin extracts addition and drying temperature each with 3 levels and 2 levels with 3 repetitions performed, so there are 18 units of attempt. Data of observation were analyzed by analysis of varian ANOVA. Different actual results will be tested with BNT with 5% of confidence intervals and if there is interaction between these two factors, it will be tested by DMRT test with a confidence interval of 5%. The best treatment is selected by the method of De Garmo.

The addition of albumin extract provide real influence () on protein levels, albumin levels, moisture content, rehydration, viskovitas, and color (L *, a *, b *). While the significant effect of drying temperature () on protein levels, albumin levels and viskovitas. The best treatment of instant porridge with the temperature factor and albumin crude extracts is albumin extract concentrations by 70% with a temperature of 70 ° C with drying characteristic of 10,02 of protein, 1,67 of albumin, 58,39 % of starch content, rehydration second/10g, 5,56 % of moisture content. The best treatment of organoleptic is obtained by 70% of albumin concentration and 50% of drying temperature with 3.90 of flavor characteristic 3.75 of aroma and 3.45 of color.

Keywords: albumin, snake head fish, instant porridge