The Effect of Wheat Flour and Tapioca Flour on The Characteristics ff Mojair Fish Ball
Pengaruh Tepung Terigu dan Tepung Tapioka terhadap Karakteristik Pentol Bakso Ikan Mujair
DOI:
https://doi.org/10.21070/ups.9476Keywords:
mojair fishballs (Orechromis mossambicus), wheat flour, tapioca flourAbstract
This study aim to determine the effect of wheat flour and tapioca flour on the characteristic of mujair fish meatballs (Oreochromis Mosambicus) are influenced by wheat flour and tapioca flour. The method used is a Randomized Block Design (RBD) with two factors, namely the difference in the proportion of wheat flour (10%,20%,30%) and the proportion of tapioca flour (60%,70%,80%), resulting in 9 treatment combinations with 3 replications (27 experiments). The parameters observed were chemical tests including (air content, ash and protein content), physical analysis namely (elasticity, color), and organoleptic (texture, taste, aroma, color) with the hedonic method. Data were analyzed using ANOVA and continued with the 5% BNJ test. The results showed a significant interaction on the brightness (lightness) of the fishballs. The best treatment results were obtained on fish meatballs with a percentage of 20% wheat flour and 70% tapioca flour.
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