<![CDATA[AbstractThis study aims to determine consumer acceptance of blood clam meatballs with different amounts of binder. The treatment consisted of (KD1) 50 g tapioca flour adding 500 g blood clam meat, (KD2) 75 g tapioca flour adding 500 g blood clam meat, (KD3) 100 g tapioca flour adding 500 g blood clam meat, and (KD4) 125 g tapioca flour adding 500 g blood clam meat. The analysis parameters observed were organoleptic / hedonic, proximate analysis and heavy metal Pb, Cd. Blood clam meatballs with different amounts of binder that consumers liked are 75 g (69 panelists / 86.25%) of binder with yellowish brown appearance characteristics, chewy and compact texture, slightly distinctive taste of blood clams and distinctive aroma of blood clams. with a moisture value of 63.48%, ash 1.54%, protein 13.95%, and fat 1.70%. Metal content of Pb 0.0199 mg / k and Cd 0.0629 mg / kg.Keywords: blood shells, meatballs blood shells.]]>
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