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All Journal JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) ZIRAA'AH MAJALAH ILMIAH PERTANIAN
Restu Restu
Fakultas Perikanan Universitas Kristen Palangkaraya
Agriculture, Biological Sciences & Forestry Veterinary

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Pembuatan Bakso Ikan Toman (Channa micropeltes) / Making Meatball of Toman Fish (Channa micropeltes) Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 1, No 1 (2012): Juni 2012
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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Abstract

Processing of fishery products are generally intended to preserve freshness, preserve, create a product that has physical and chemical properties are different than the original, but still frowned upon by society. Fish ball (Bakso) is the result of fish processing is done by mixed fish meat that has been crushed / milled with tapioca flour and spices, formed spheres (balls), then boiled / steamed at a temperature of 90 ± 2 ° C for 30 minutes. The research goal to determine the composition of tapioca in order to obtain compact meatballs with the ideal flavor, and have good nutritional value for consumers. The best results were based on proximate analysis and organoleptic tests on toman fish meatball product, obtained in the treatment of the B by nutritional value: carbohydrate 16.5%, protein 10.92%, fat 1.2%, and 70.4% water. and organoleptic value of 7.2 (hedonic scale). The resulting specification meatball (appearance) is clean and attractive, distinctive odor attractive meatball taste, unique flavor of fish meatballs and delicious, and quite firm and compact.
STUDI PENGOLAHAN SOSIS IKAN KERANDANG (Channa pleurophthalma) DENGAN BAHAN PENGISI KACANG MERAH (Phaseolus vulgaris L) Restu Restu
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 44, No 3 (2019)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v44i3.2000

Abstract

This study is a diversified processing of fish. The aims of the experiment completely randomized design to study the effect of red bean paste in the processing of fish sausage kerandang (Channa pleurophthalma). Results showed that the addition of red bean paste on the flesh of the fish kerandang very significant effect. The Best fish sausage obtained C treatment, namely by mixing fish meat kerandang creamed 500 grams with 300 grams of red bean paste. Criteria nutritions value generated as follows: protein = 16.45%; Carbohydrates = 24.32%; Fat = 1.07%; water = 58.53%; the average value of organoleptic = 7.41 on hedonic scale. Specifications sausage produced is clean and attractive, distinctive smell of sausage and appealing taste, peculiar taste of fish sausage and tasty, with a texture quite compact.
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