PENGARUH PENAMBAHAN BUBUR RUMPUT LAUT Kappaphycus alvarezii TERHADAP KARAKTERISTIK BAKSO IKAN PAYUS (Elops hawaiensis)
| Main Author: | AMALIAH, SITI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/11984/1/PENGARUH%20PENAMBAHAN%20BUBUR%20RUMPUT%20LAUT%20Kappaphycus%20alvarezii%20TERHADAP%20KARAKTERISTIK%20BAKSO%20IKAN%20PAY.pdf https://eprints.untirta.ac.id/11984/ https://faperta.untirta.ac.id/ |
Daftar Isi:
- SITI AMALIAH. 2015. The Effect of Addition Seaweed Porridge Kappaphycus alvarezii to The Characteristics of Lady Fish (Elops hawaiensis) Meatball. Supervised by ARIS MUNANDAR and SAKINAH HARYATI. Lady fish (Elops hawaiensis) can be used as raw material for fish gel (jelly fish product) due to its white fleshy and high protein. Availability of lady fish quite abundant during the harvest of milk fish and can be utilized optimally through product diversification efforts, one of the diversified fishery products are fish meatballs. This product diversification efforts are also made an effort to diversify products processed from lady fish and increase domestic consumption of fish. The addition of seaweed porridge Kappaphycus alvarezii mush on fish meatballs lady fish expected to improve the quality of meatballs, besides the addition of seaweed porridge on fish balls payus also expected to increase the nutritional value of meatballs, especially proteins and dietary fiber. The purpose of this study was to determine the characteristics of fish balls lady fish (Elops hawaiensis) with the addition of seaweed porridge Kappaphycus alvarezii and find out the nutritional value of fish balls payus. The study was conducted in August-September 2014. Addition seaweed porridge concentration used in making meatballs is 0%, 5%, 10%, 15%, and 20%. The experimental design used was a completely randomized design with two replications. Data were analyzed by analysis of variance (ANOVA) and Duncan test further. Fish meatballs with the addition of a slurry of seaweed porridge Kappaphycus alvarezii 10% is the best fish balls with organoleptic characteristics 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 as moisture 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).