Central Java is popular for soybean tofu and one of its diversification product is 'tahu bakso'which is<br />very famous in Central Java especially Semarang. 'Tahu bakso' generally produce from beef, whereas nile<br />fish meat has a potential to be used as raw material to replace beef in producing 'tahu bakso'. Utilisation<br />of nile fish meat can support fish protein intake by community as well as for promoting local protein<br />resource. The aims of this study was to observe the effect of

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... different concentration of fish meat on physical,<br />chemical and sensory characteristic of 'tahu bakso'. The parameters evaluated include texture (hardness,<br />deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic<br />test) of the product resulted. This study used experimental laboratory by using Completely Randomised<br />Design with Anova (p&lt;0,05). The treatments covers: different concentration of fish meat (30%, 40% and<br />50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the<br />value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has<br />no significant different to 50% concentration. Based on analysis of variance, different concentration of fishmeat gave significant effect on characteristic of proximate especially on protein and fat (p&lt;0.05) but has no<br />significant effect on water and ash content (p&gt;0.05). Different concentration of fish meat has no significant<br />effect on hedonic of 'tahu bakso' resulted. Overall 'tahu bakso' made from nile meat with 50% concentration<br />is considered to be the most preferred by panelist, but the overall value has no significant different to 40%<br />concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best<br />treatment for producing 'tahu bakso' with respect to texture, nutrition, sensory attributes.<br />'y