GIVING EFFECT OF DUCK EGGS WITH DIFFERENT CONCENTRATION ON THE QUALITY OF MEATBALLS OF MEAT WASTE FILLET FISH RED SNAPPER (Lutjanus sanguineus)

  • Ramli Ramli Program Studi Pengolahan Hasil Perikanan, Akademi Perikanan Ibrahimy Situbondo
Keywords: Waste Fish, Meatball, Duck Egg

Abstract

Research conducted at the Laboratory of Fishery Products Processing Technology Aperik Ibrahimy and laboratory of Agricultural Technology UB Malang. The materials used in this study is the meat waste meat red snapper (Lutjanus sanguineus) 1 kg, duck eggs (10%, 20% and 30% of the weight of the dough. From this study showed that the addition of concentration duck egg provides real difference the color, aroma, protein content, water and fat. From the results, it can be concluded that the best concentration of the addition of a duck egg on fish balls is 10%.

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Published
2013-10-26
How to Cite
Ramli, R. (2013). GIVING EFFECT OF DUCK EGGS WITH DIFFERENT CONCENTRATION ON THE QUALITY OF MEATBALLS OF MEAT WASTE FILLET FISH RED SNAPPER (Lutjanus sanguineus). Samakia : Jurnal Ilmu Perikanan, 4(2), 94-98. https://doi.org/10.5281/jsapi.v4i2.207
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