Study of Making Fish Meatball With Jackfruit Seed Flour (Artocarpus Heterophyllus Lam)
| Main Author: | YUNARNI |
|---|---|
| Format: | Thesis |
| Terbitan: |
, 2012
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| Subjects: | |
| Online Access: |
http://repository.unhas.ac.id/handle/123456789/2007 |
Daftar Isi:
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- YUNARNI (G61108011) Study of Making Fish Meatball With Jackfruit Seed Flour (Artocarpus Heterophyllus Lam) (SUPERVISED BY Prof. Dr. Ir. Hj META MAHENDRADATTA AND Prof. Dr. Ir. H. JALIL GENISA, MS). ABSTRACT Jackfruit fruit is commodity that has a distinctive taste, it is relatively short shelf life. Jackfruit has many benefits, especially the young jackfruit it can be cooked as a vegetable, the flesh can be eat and the seeds to is not be utilized optimally but can be made as jackfruit seeds and flour can be made as processed foods such as meatballs. Therefore, the study was conducted to determine the best treatment in the manufacture of fish balls which uses and jackfruit seed flour and to know the nutrient content of the fish balls that making with the jackfruit seed flour by chemical analysis.The results of organoleptic tests fish balls with jackfruit seed flour is the best treatment is treatment of A3 with the use tuna fish 85% + 12% jackfruit seed flour. The results of proximate analysis of fish balls that jackfruit seed flour as much as 17.2% protein content, fat content as much as 5.57%, ash content as much as 1.9%, 69.4% water content and carbohydrates as much as 5.93%. Keywords: Jackfruit Seed Flour fish meatballs and Proximate Analysis