The purpose of this research was to determine the effect of beetroot flour (Beta vulgaris L) on catfish (Pangasius sp) sausage toward consumer acceptance as measured by organoleptic parameter. The design used was Completely Randomized Design (CRD) non factorial. The treatment was by mixing the beetroot flour with different amount consisting of 4 levels i.e. S0 (without beetroot flour), S1 (5% o…