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

Jurnal Pengolahan Hasil Perikanan Indonesia

Tri Winarni Agustini¹  Yosomenggolo Sastro Darmanto²  Putut Har Riyadi²  Ima Wijayanti² 

[1] 1Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, FPIK, Universitas DiponegoroUniversitas Diponegoro, Jl. Prof. Soedarto, SH, Tembalang,Semarang, Jawa Tengah-50275, Telp/Fax. [phone];;

关键词: tahu bakso’ of nile meat, gel strength, proximate, sensor;   

DOI  :  10.17844/jphpi.v19i3.14550

来源: DOAJ

【 摘 要 】

Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is
very famous in Central Java especially Semarang. ‘Tahu bakso’ generally produce from beef, whereas nile
fish meat has a potential to be used as raw material to replace beef in producing ‘tahu bakso’. Utilisation
of nile fish meat can support fish protein intake by community as well as for promoting local protein
resource. The aims of this study was to observe the effect of different concentration of fish meat on physical,
chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness,
deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic
test) of the product resulted. This study used experimental laboratory by using Completely Randomised
Design with Anova (p<0,05). The treatments covers: different concentration of fish meat (30%, 40% and
50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the
value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has
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<0.05) but has no
significant effect on water and ash content (p>0.05). Different concentration of fish meat has no significant
effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration
is considered to be the most preferred by panelist, but the overall value has no significant different to 40%
concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best
treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes.
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【 授权许可】

Unknown