<![CDATA[Generally, meatballs use tapioca flour as a filler and a water binder in the dough to form a denser, more compact, and chewy texture. Starch other than tapioca flour can be used as a filler and binder in making meatballs, one of which is purple yam (Dioscorea alata). The aim of this study was to determine the best purple yam flour for catfish meatballs in terms of texture and hedonic and proximate profiles. The meatball formula with the percentage of purple yam flour added was based on the weight of tapioca flour: 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4), and 50% (F5). The parameters tested included Texture Profile Analysis (TPA), which included hardness, cohesiveness, springiness, chewiness, gumminess, and fracturability. The meatball hedonic test was performed on 30 untrained panelists using the multiple comparison method. The nutritional value of the fish balls in this study was based on the water, ash, fat, protein, and carbohydrate content. The texture value test results show hardness value is 20.23-24.89 N, cohesiveness 0.68-0.78 gf, springiness 0.84-0.89 mm, chewiness 12.48-14.33 mJ, gumminess 14 .80-18.40 N and fracturability 1.98-2.09 N. Overall, the panelists' hedonic test results for catfish meatballs with the addition of purple yam flour chose treatment F1 (10%) with an average value of 3.6, which was somewhat preferable to F0 (without the addition of purple yams). The selected treatment had a protein content that met the SNI of 7.26%.]]>
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