PENGARUH PENAMBAHAN BUBUR RUMPUT LAUT (Kappaphycus alvarezii) TERHADAP KARAKTERISTIK BAKSO IKAN PAYUS (Elops hawaiensis)
ABSTRACT: Hawaiian Ladyfish
(Elops hawaiensis) can be used as raw material for fish gel (jelly fish product)
due to its white fleshy and high protein. One of the diversified fisheryproducts
are fish meatballs. This product is an effort to diversify from ladyfish forincrease
domestic fish consumption. The addition of seaweed porridge Kappaphycusalvarezii
mush on fish meatballs ladyfish expected to improve the quality ofmeatballs.
The aim of this study was to determine the characteristics of fish balls hawaiian
ladyfish (Elops hawaiensis) with the addition of seaweed porridgeKappaphycus
alvarezii and find out the nutritional value of Hawaiian ladyfishmeatballs.
Addition seaweed porridge concentration used in making meatballs is 0%,5%, 10%,
15%, and 20%. The experimental design used was a completelyrandomized design
with two replications. Data were analyzed by analysis of variance (ANOVA) and
Duncan test further. Fish meatballs with the addition of a slurry ofseaweed
porridge Kappaphycus alvarezii 10% is the best fish balls with organolepticcharacteristics
sighting value (6.58), texture (6.47), flavor (6.22), color (6.33), aroma(6.02);
and the value of physical characteristics such as folding test (4.83), bite
test (7.26), gel strength (802.55 gf.cm); and chemical characteristics such asmoisture
content (68.60% w/w), ash content (1.39% w/w), protein content (12.42% w/w),
fat (1,10% w/w), and levels of dietary fiber (4,98% w/w).
Keywords: hawaiian ladyfish,
Kappaphycus alvarezii, meatballs
Penulis: Siti Amaliah
Kode Jurnal: jpperikanandd160141
