Analisis Mutu Bakso Ikan Home Industri dan Komersil  Di Babakan Raya Bogor

Wodi, Stevy Imelda Murniati; Cahyono, Eko; Kota, Nurfaida

doi:10.36706/fishtech.v8i1.7912

Cited by 11 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Though this number is still within the average range for the ash content of fish balls currently available on the market [66] tested the ash level of commercial fish balls and found a range of 1.61-3.18%. [67] report that commercial meatball include 2.43 % ash, while homemade meatballs have 2.13 %.…”

Section: Nutrional Content Of Whole Tilapia Meatballs With Carrageena...mentioning

confidence: 99%

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Faridah,

Utami,

Rosel

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Indonesian love beef meatballs. However, beef meatballs have a high saturated fat content and are expensive. Tilapia fish can replace meatballs’ primary protein source. However, tilapia has a low fillet yield of 20-30%, producing 65-89% waste. The use of whole tilapia in the production of fish balls can increase the benefits of calcium- and phosphorus-rich fish by-products. Osteoporosis-prone individuals need calcium and phosphorus-rich foods. Notwithstanding, our preliminary research showed whole tilapia fish balls have a low texture; thus, adding a gelling agent (carrageenan) is necessary. Carrageenan has not been examined in whole tilapia fish balls. This study aimed to analyse whole tilapia fish balls’ sensory and nutritional qualities with 1%, 2%, 3%, 4%, and 5% carrageenan. The study used Complete Randomized Designs (CRD) with three repetitions. ANOVA and Duncan’s test were used to analyse sensory data. The results showed that more carrageenan improved the texture of the whole fish balls. Therefore, it is recommended to use 5% carrageenan to make whole tilapia fish balls chewy and dense. The ash, fat, protein, calcium, and phosphorus content of whole tilapia fish balls were higher than that of tilapia fillet fish balls, but the water content and carbohydrates were lower. Adding 5% carrageenan enhanced the water content, ash, protein, calcium, and phosphorus, reducing the carbohydrate for both whole and fillet tilapia balls. Whole tilapia fish balls had ± 9 times more calcium than fillet balls (417.23 mg/100 gr) and ± 32 times more phosphorus (231.22 mg/100 gr). The calcium and phosphorus content of whole tilapia fish balls is roughly equal to the daily recommended value of 2:1. This study suggests that by eating 250-350 grams daily, people prone to osteoporosis can meet their calcium and phosphorus levels needs.

show abstract

Section: Nutrional Content Of Whole Tilapia Meatballs With Carrageena...mentioning

confidence: 99%

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Faridah,

Utami,

Rosel

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Ikan kembung memiliki kandungan gizi yang tinggi yaitu energi sebesar 103-824 kkal, protein 21-22 g, lemak 1-2 g, kalsium 20 mg, fosfor 200 mg, zat besi 1 mg (Indaryanto et al, 2018 : 2). Berdasarkan Muchtadi dalam Wodi et al, (2019), bakso ikan mengandung protein yang lebih tinggi yaitu sebesar 21,61%. Dalam penelitian Ferantika dan Haryati (2020), kadar kimiawi bakso ikan kembung 80 g dengan penambahan wortel 20 g, yaitu kadar air 64,0%, kadar protein 12,4%, kadar lemak 4,8% menunjukkan hasil kimiawi bakso tersbut mendekati standarisasi SNI 3818:2014.…”

Section: Pendahuluanunclassified

Karakteristik Organoleptik Dan Kandungan Gizi Bakso Ikan Kembung Dengan Substitusi Tepung Daun Kelor

Indraswari

Kurniasari

Fikri

2022

Ghidza

View full text Add to dashboard Cite

Konsumsi ikan di Indonesia masih terbilang rendah dibandingkan dengan negara kepulauan lainnya. Salah satu olahan ikan yang dapat dimodifikasi dan dijangkau oleh masyarakat adalah bakso. Penggunaan ikan kembung dan tepung daun kelor dapat meningkatkan nilai kandungan gizi dalam bakso. Tujuan penelitian untuk menganalisis substitusi tepung daun kelor pada bakso ikan kembung terhadap karakteristik organoleptik dan kandungan gizi. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yang berbeda. Dengan proporsi ikan kembung dan tepung daun kelor perlakuan 711 (95:5), perlakuan 824 (90:10), dan perlakuan 930 (85:15). Analsis uji organoleptik menggunakan uji Kruskal Wallis dan uji lanjutan Mann-Whitney. Hasil analisis menunjukkan bahwa terdapat perbedaan yang nyata pada uji mutu hedonik dan uji hedonik (p<0.05). Perlakuan terbaik yaitu perlakuan 711 dengan proporsi ikan kembung 95 g dan tepung daun kelor 5 g. Substitusi tepung daun kelor secara nyata mempengaruhi karakteristik organoleptik bakso ikan kembung di setiap kategori (p<0.05). Kandungan gizi per 100 g bakso terbaik memiliki kadar air 62,77%, kadar abu 1,56%, kadar protein 11,71%, kadar lemak 0,97%, kadar zat besi 0,0155% (15,5 mg) dan kadar kalsium 0,4809% (480,9 mg). Dapat disimpulkan, proporsi bakso ikan kembung 95 g dan tepung daun kelor 5 g lebih baik dibandingkan dengan proporsi lainnya.

show abstract

“…Setelah dimasak bakso memiliki tekstur yang kenyal sebagai ciri spesifiknya. Bakso merupakan salah satu makanan yang sangat disukai dikalangan masyarakat, baik anakanak maupun orang dewasa (Wodi et al, 2019). Selain rasanya yang enak, cara pembuatannya juga relatif mudah.…”

Section: Abstrakunclassified

Pengaruh penambahan proporsi tepung wortel (Daucus carota L.) dan lama pendinginan terhadap kualitas mikrobiologi bakso daging ayam

Purnomo

Swasono

2020

View full text Add to dashboard Cite

This study aims to determine the effect of adding the proportion of carrot flour and cooling time on the microbiological quality of chicken meatballs and to determine the proportion of the best carrot flour added to chicken meatballs on microbiological and organoleptic quality. The method used in this research was randomized block design (RAK), which had 2 treatments, namely the addition of carrot flour to tapioca flour (0%, 25%, 50% and 75%) and cooling time (3 days and 5 days). The tests carried out included microbiology (pH, total plate count, total coliform, total yeast and mold) and organoleptic tests (taste, color, aroma, texture). The data obtained were analyzed using ANOVA statistical analysis using Minitab software and followed by the Tuckey difference test, while the organoleptic parameters were analyzed using the Fridmen test. The results of the study based on microbiological tests showed the best treatment according to the Zeleny method in L1W3 treatment (3 days cooling time; 25% tapioca flour: 75% carrot flour). The results of microbiological research showed that with pH (6.55), total plate count (0, 12 log10²cfu / gr), total coliform (0.03 log10²cfu / gr), total yeast and molds (0.17 log10²cfu / gr), and organoleptic taste 2.72 (neutral), aroma 2.92 (neutral), color 3 , 08 (neutral) and texture 3 (neutral). The results of the study based on the Organoletic test showed that the best treatment was in the L1W1 treatment (3 days cooling time; 75% tapioca flour: 25% carrot flour) the results of organoleptic research showed that with the provisions of pH (6.55), total plate count (1.43 log10²cfu / gr), total coliform (1.15 log10²cfu / gr), total yeast and mold (2.33 log10² cfu / gr), and organoleptic taste 3 (neutral), aroma 3.96 (like), color 3.64 (like ) and textures 2.32 (disliked).

show abstract

Analisis Mutu Bakso Ikan Home Industri dan Komersil Di Babakan Raya Bogor

Cited by 11 publications

References 0 publications

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Karakteristik Organoleptik Dan Kandungan Gizi Bakso Ikan Kembung Dengan Substitusi Tepung Daun Kelor

Pengaruh penambahan proporsi tepung wortel (Daucus carota L.) dan lama pendinginan terhadap kualitas mikrobiologi bakso daging ayam

Contact Info

Product

Resources

About