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All Journal PROSIDING SEMINAR NASIONAL Jurnal Perikanan dan Kelautan as-sibyan : Jurnal Pendidikan Anak Usia Dini Jurnal Ilmu Ekonomi Mulawarman (JIEM)
Siti Amaliah
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Perikanan dan Kelautan

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Influence of Incresment Kappaphycus alvarezi Porridge Toward Elops hawaiensis Meatballs Characteristic Siti Amaliah; Aris Munandar; Sakinah Haryati
Jurnal Perikanan dan Kelautan Vol 6, No 1 (2016)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v6i1.1051

Abstract

Hawaiian Ladyfish (Elops hawaiensis) can be used as raw material for fish gel (jellyfish product) due to its white fleshy and high protein. One of the diversified fisheryproducts are fish meatballs. This product is an effort to diversify from ladyfish forincrease domestic fish consumption. The addition of seaweed porridge Kappaphycusalvarezii mush on fish meatballs ladyfish expected to improve the quality ofmeatballs. The aim of this study was to determine the characteristics of fish ballshawaiian ladyfish (Elops hawaiensis) with the addition of seaweed porridgeKappaphycus alvarezii and find out the nutritional value of Hawaiian ladyfishmeatballs. Addition seaweed porridge concentration used in making meatballs is 0%,5%, 10%, 15%, and 20%. The experimental design used was a completelyrandomized design with two replications. Data were analyzed by analysis of variance(ANOVA) and Duncan test further. Fish meatballs with the addition of a slurry ofseaweed porridge Kappaphycus alvarezii 10% is the best fish balls with organolepticcharacteristics sighting value (6.58), texture (6.47), flavor (6.22), color (6.33), aroma(6.02); and the value of physical characteristics such as folding test (4.83), bite test(7.26), gel strength (802.55 gf.cm); and chemical characteristics such asmoisture content (68.60% w/w), ash content (1.39% w/w), protein content (12.42%w/w), fat (1,10% w/w), and levels of dietary fiber (4,98% w/w).
Co-Authors Arfiah Busari Aris Munandar Febria Ari Suryati Harits - Kristiana Maryani Margo Utomo Remawanti Remawanti Sakinah Haryati Siti Khosiah