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All Journal Food Scientia: Journal of Food Science and Technology
Tirani Pratiwi
Program Studi Teknologi Pangan Universitas Terbuka
Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Energy

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Pengaruh Variasi Tepung Tapioka Terhadap Tingkat kesukaan Bakso Ikan Bandeng (Channos channos Forsk) Presto Tirani Pratiwi; Dini Nur Hakiki
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.533 KB) | DOI: 10.33830/fsj.v1i2.2075.2021

Abstract

Modification of milkfish (Chanos chanos) by high pressure processing was done to increase added value and to develop new product innovations. One of the innovative products that can be developed is in the form of meatballs. The addition of milkfish into the manufacturing of meatballs is expected to produce meatballs with a distinctive aroma. The purpose of this study was to determine the effect of different variations of tapioca flour amount using organoleptic tests. The tests included testing of color, aroma, taste, and elasticity as well as testing the shelf-life of presto milkfish meatballs at room temperature. The experimental design used was Completely Randomized Design (CRD) with the scoring test method based on the level of consumer preference. The factors studied were the percentage of tapioca flour proportions to the raw material of presto milkfish which consisted of three treatments, namely P1 treatment 20 grams; P2 30 grams; P3 40 grams. Based on the results of the organoleptic test by 20 panelists, it can be concluded that the presto milkfish meatballs favored by the panelists are presto milkfish meatballs with milkfish: tapioca flour ratio 60 gr: 30 gr. Storage of the meatballs in room temperature at 24 hours cause discoloration.
Co-Authors Dini Nur Hakiki