The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of 'Tahu bakso' made from Tilapia (Oreochromish niloticus)

Tri Winarni Agustini, Yosomenggolo Sastro Darmanto, Ima Wijayanti, Putut Har Riyadi
2016 Jurnal Pengolahan Hasil Perikanan Indonesia  
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
more » ... 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 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
doi:10.17844/jphpi.v19i3.14550 fatcat:jpzjtvoc5vbp5dxqer2itxokli