MUTU BAKSO IKAN EKOR KUNING (Caesio cuning) DENGAN PENAMBAHAN REBUNG (Dendrocalamus asper)
Abstract: This study aims to
get the exact formulation of the slurry shoots with yellowtail fish meat in the
manufacture of composite flour meatballs using sago starch and tapioca starch
as a filler. The expected benefits of this research is the improve of the
nutritional value of the meatballs with the addition of bamboo shoots and
increase the diversity of fishery product processing and dissemination of fish
balls. The method used in this research is completely randomized design (CRD)
with 5 treatments and 3 replications. The treatment in this study is P1 (25%
bamboo shoots : 35% yellowtail fish), P2 (20% bamboo shoots : 40% yellowtail
fish), P3 (15% bamboo shoots : 45% yellowtail fish), P4 (10% bamboo shoots :
50% yellowtail fish), P5 (5% bamboo shoots : 55% yellowtail fish). The results
of this study showed that the addition ratio of shoots on yellowtail fish balls
significant effect on water content, fiber content and protein levels as well
as color, aroma, flavor and texture of the meatballs are descriptive, but no
effect was not apparent to the hedonic test on the attributes of color, texture
and an overall assessment. The best treatment is P1 (25% bamboo shoots : 35%
yellowtail fish).
Penulis: Christian Sinaga,
Netti Herawati, Noviar Harun
Kode Jurnal: jppertaniandd150408