The Effect of Different Types of Fish on Physical Characteristic of Fish Meatball
Aulia Andhikawati *
Study Program of Fisheries, PSDKU Unpad Pangandaran, Pangnadaran, Indonesia.
Nora Akbarsyah
Study Program of Fisheries, PSDKU Unpad Pangandaran, Pangnadaran, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Mince fish can be made into a gel-based product. One of the gel-based products is fish ball. Making fish balls can use economical fish to add value to a product. This study aims to determine the differences in the physical characteristics of fish balls with the use of different types of fishThe treatment in this study is to use different types of fish. The types of fish used were Tilapia (Oreochromis mossambicus) and Mackerel (Restrelliger sp) Other additional ingredients are tapioca flour and seasoning fo making fish ball. The calculating in this study is the yield of fish fillets (skinless) and physical characteristics of product. The results of this study showed that the yield value of tilapia fish fillet is 33, 76% with the number of meatballs produced is 9-13 meatballs. While the yield of mackerel fillet was 49.29% with the number of meatballs produced as many as 24-29 meatballs. The characteristic value of the appearance of the tilapia fish ball is 8 while the mackerel meatball is 7.6. The aroma value of tilapia and mackerel fish balls were 7.4 respectively. Texture value in tilapia fish meatballs is higher than mackerel meatballs, which is 8.2.
Keywords: Fish meatball, tilapia fish, mackerel fish, minced meat, sensory test