<![CDATA[Marlin fish (Makaira indica) meatball tofu is a fishery product whose basic ingredients come from tofu, which contains flour mixture and crushed meat of marlin fish (Makaira indica) which goes through several processes such as frying, steaming, packaging and storing in the freezer. This research aimed to determine the processing of marlin fish (Makaira indica) meatball tofu at CV. Aceh Food Fish Jelly with different storage times (0 – 4 weeks) at a temperature of -18oC. The analyze carried out included the nutritional content of tofu meatballs, pH and microbial contamination. The method used of the research was quantitative descriptive. The results of the nutritional content analysis showed that the best water content was 47,09% in the 0 day treatment, the best ash content was 0,99% in the 3rd week of treatment, the best fat content was 6,96% in the 3rd week of treatment, and the best protein content was 6,96% in the 3rd week of treatment. the best was 15,24% in the 4th week of treatment, the best crude fiber was 1,98% in the 1st week of treatment, and the best carbohydrate was 21,83% in the 2nd week of treatment. The best pH test results were 5.93 ± 0.01 in the 4th week of treatment. The results of the microbial contamination test (ALT) with a dilution of 10-1 – 10-2 on the 0 week sample were negative, the 4 week sample had a microbial count of < 25 CFU/mL. Keywords: ALT Microbes; Meatball tofu; pH; Proximate; Storage.]]>
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