Characteristics of Catfish Meat Ball bulb with Taro Beneng flour substitution (Colocesia esculenta)
Karakteristik Pentol Bakso Daging Ikan Lele dengan Substitusi Tepung Talas Beneng ( Colocesia esculenta )
DOI:
https://doi.org/10.21070/ups.8139Keywords:
Fish Meatballs, Taro FlourAbstract
This study aims to determine the effect of Taro flour substitution on the physical, chemical, and organoleptic characteristics of catfish meatballs. The design used is a one-factor rack with 7 treatments and 4 repetitions (total 28 units). Parameters tested include texture, color (L*, a*, b*), water content, fat, protein, and test sensors (aroma, taste, color, texture). The results showed that the addition of Taro flour decreases the value of L* (color becomes darker). Substitution also increases the elasticity due to starch gelatinization. As well as increased levels of protein and fat levels showed significant results with the highest percentage of P1 treatment (0% Taro : 100 catfish meat). P2 treatment (95% catfish meat : 5% taro) produces meatballs with the best physical, chemical and sensory characteristics. It can be concluded that the substitution of 5% Taro flour is the optimal formulation.
Downloads
References
Rahmadanis, “Studi Pembuatan Bakso Ikan Lele dan Rumput Laut,” Skripsi Univ. Bosowa, 2021.
A. Andhikawati, R. Permana, P. K. D. N. Y. Putra, and N. Akbarsyah, “Penyuluhan Dalam Pemanfaatan Ikan Tenggiri Menjadi Bakso Ikan Di Desa Cintaratu, Pengandaran,” Farmers J. Community Serv., vol. 3, no. 2, p. 35, 2022, doi: 10.24198/fjcs.v3i2.41031.
S. Zulaikha, “Pengaruh Perbandingan Konsentrasi Tepung Tapioka (Manihot Uttilissima) dan Tepung Kentang (Solanum tuberosum) Terhadap Kualitas Bakso Ikan Lele (Clarias batrachus),” Rev. Bras. Ergon., vol. 9, no. 1, p. 10, 2016, [Online]. Available: https://www.infodesign.org.br/infodesign/article/view/355%0Ahttp://www.abergo.org.br/revista/index.php/ae/article/view/731%0Ahttp://www.abergo.org.br/revista/index.php/ae/article/view/269%0Ahttp://www.abergo.org.br/revista/index.php/ae/article/view/106
A. N. Fitriyani, E., N. Nuraenah, “Tepung Ubi Jalar Sebagai Bahan Filler Pembentuk Tekstur Bakso Ikan Sweet Potato Flour as Filler Ingredient Forming The Texture of Fishball,” J. Galung Trop., vol. 6, no. 1, pp. 19–32, 2017.
A. R. Maruta, D. A. Rosida, and T. W. Susanti, “Tingkat Kesukaan Konsumen Terhadap Bakso Udang dengan Substitusi Teoung Talas (Colocasia esculenta (L.) Schot),” Heuristic, vol. 18, no. 1, pp. 43–50, 2021, doi: 10.30996/heuristic.v18i1.5328.
S. Dwijayanti and Y. Wibisono, “Pengaruh Substitusi Tepung Tapioka Dengan Tepung Talas Terhadap Karakteristik Fisik , Sensori , Dan Kimia Bakso Sapi The Effect Of Substitution Of Tapioca Flour With Taro Flour On The Physical , Sensoric And Chemical Characteristics Of Beef Meatball,” no. November 2023, pp. 262–273, 2024.
A. D. Lestari and S. Maharani, “Pengaruh Substitusi Tepung Talas Belitung (Xanthosoma sagittifolium) Terhadap Karakteristik Fisik, Kimi dan Tingkat Kesukaan Konsumen Pada Roti Tawar,” Edufortech, vol. 2, no. 2, 2018, doi: 10.17509/edufortech.v2i2.12439.
A. Widyawati, E. Elida, A. Yulastri, and R. Holinesti, “Uji organoleptik bakso ikan barakuda dengan penambahan puree bayam hijau,” J. Pendidik. Tembusai, vol. 7, no. 3, pp. 23350–23360, 2023, [Online]. Available: https://jptam.org/index.php/jptam/article/view/10318%0Ahttps://jptam.org/index.php/jptam/article/download/10318/8275
L. N. Fauziyah, C. Yulia, and E. E. Nikmawati, “Daya Terima Bakso Ikan Nila dengan Substitusi Tepung Talas,” J. Ilmu Gizi dan Diet., vol. 1, no. 3, pp. 210–215, 2023, doi: 10.25182/jigd.2022.1.3.210-215.
M. R. PTA, D. R. Affandi, and N. H. Riyadi, “The Study F Koya Fish Characteristics Using Fish and Soy Bean (Glycine max) As A Suplemental Food,” J. Teknosains Pangan, vol. 1, no. 1, pp. 2302–0733, 2012, [Online]. Available: www.ilmupangan.fp.uns.ac.id
F. Furqon Zulkarnaen Alhaq, S. Haryati, D. Surilayani, dan Aris Munandar, and A. Munandar Abstrak, “Komposisi Proksimat dan Penerimaan Hedonik Bakso Ikan Malingping Komersial,” AGRIKAN - J. Agribisnis Perikan., vol. 15, no. 2, pp. 791–801, 2022.
Febiana Yunita Asri G. P, M. Darawati, L. Suranadi, and I. G. N. N Widiada, “Gambaran Sifat Organoleptik dan Daya Terima Bakso Ikan dengan Penambahan Daun Kelor (Clarimori) pada Anak Sekolah Dasar,” Student J. Nutr., vol. 2, no. 2, pp. 71–75, 2023.
F. Setyaningrum and Probosiwi, “Mata Kuliah Pendidikan Seni Rupa Dan Keterampilan Semester Genap,” Modul Mata Kuliah Pendidik. Seni Rupa dan Keterampilan, vol. 4, pp. 6–7, 2013.
A. N. Asikin, I. Kusumaningrum, K. Kartika, and S. Diachanty, “Karakteristik Kimia Bakso Ikan Barakuda (Sphyraena genie) dengan Penambahan Karaginan,” Juv. Ilm. Kelaut. dan Perikan., vol. 4, no. 4, pp. 289–298, 2023, doi: 10.21107/juvenil.v4i4.20718.
T. Sujianti, H. Haris, and F. M. Jaya, “Pengaruh penambahan sari sereh dapur (Cymbopogon Citratus) terhadap mutu bakso ikan patin (Pangasius Hypothalamus),” J. Pangan Halal, vol. 2, no. 1, pp. 23–31, 2020, [Online]. Available: https://ojs.unida.ac.id/JIPH/article/view/4422
I. M. Manurung, M. Asbari, A. R. Putra, G. Santoso, and M. Rantina, “Unity in Salinity: Bagaimana Hidup Tanpa Garam?,” J. Pendidik. Transform., vol. 2, no. 2, pp. 6–10, 2023.
H. C. Nugroho, U. Amalia, and L. Rianingsih, “Karakteristik Fisiko Kimia Bakso Ikan Rucah Dengan Penambahan Transglutaminase Pada Konsentrasi Yang Berbeda,” J. Ilmu dan Teknol. Perikan., vol. 1, no. 2, pp. 47–55, 2019, doi: 10.14710/jitpi.2019.6746.
Downloads
Additional Files
Posted
License
Copyright (c) 2025 UMSIDA Preprints Server
This work is licensed under a Creative Commons Attribution 4.0 International License.
