PENGARUH PERBANDINGAN TEPUNG TERHADAP PROKSIMAT BAKSO IKAN LAYANG (Decapterus sp)

Febe F. Gasperzs; Raja B. D. Sormin; Nursafa Salatin

doi:10.30598/jinasua.2022.2.2.153

Febe F. Gasperzs Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Raja B. D. Sormin Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Nursafa Salatin Alumni Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura

DOI: https://doi.org/10.30598/jinasua.2022.2.2.153

Keywords: Meatballs, Tapioca Flour, Sago Flour, Layang Fish (Decapterus sp)

Abstract

Mackerel or called "momar" by the people of Maluku is a fish that is much loved by the people of Maluku at an affordable price. It has the potential to be developed into value-added products, such as surimi, as a raw material for fish jelly products such as fish balls. In general, the filling material for making meatballs is flour, such as tapioca flour and sago flour. This study aims to determine the proximate of the mackerel fish ball (Decapterus sp) with the addition of different flours. The research method is experimental with the treatment of flour ratio on surimi (A) where: A1 is 10% flour percentage and A2 is 15% flour percentage. Treatment B is the ratio of tapioca flour, with sago flour; B1 sago flour: tapioca flour = 1:2, B2 sago flour: tapioca flour = 1:1, and B3 sago flour: tapioca flour = 2:1. The proximate test value of fish balls showed that the ratio treatment of flour percentage and composition of tapioca flour and sago flour had a very significant effect on water content, protein content and carbohydrate content, while on fat content the percentage treatment of flour on dough and the ratio of sago flour and tapioca had a very significant effect. but the interaction has no effect, as well as on the ash content, only the percentage of flour treatment on fish ball dough has a real effect.

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