PEMANFAATAN RUMPUT LAUT (Eucheuma cottoni) PADA PENGOLAHAN BAKSO IKAN
ABSTRACT: Eucheuma cottonii
seaweed can be processed into fish ball due to the characteristics of seaweed
as gelling, thickening and
stabilizing agents. The
study was conducted
in two phases.
The aimed of phases I is to determine the maximum
concentration of seaweed porridge on fish ball processing to produce fish ball
with the best quality gel, whereas the aimed of phase II is to determine the
best percentage among seaweed porridge, tapioca flour and fish meat to produce
fish ball according to the standard by SNI 01-3819-1995 and preferred by
consumers. The results of phase I showed that concentration of
40% seaweed porridge
can produce fish
ball with the
best quality gel,
whereas phases II showed that the treatment of B5 (seaweed porridge 40%
: tapioca flour 10% : fish meat 50%)
resulted fish ball
with the best
quality gel, qualified
quality standards of
fish ball (SNI
01-3819-1995) that is moisture content 81.58%, ash content 1.98%,
protein content 9.01%, fat content 0.15%,
and preferred by
panelists with an
average value of
6 (like). The
addition of seaweed
on fish ball can improve the texture of fish ball, reduce the
concentration of fish meat, and preferred by consumers.
Penulis: DELVIANA SHINTA
RAHMAWATI, ITA ZURAIDA dan RAFITAH HASANAH
Kode Jurnal: jpperikanandd140008
