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

Ramli Ramli

doi:10.5281/jsapi.v4i2.207

Ramli Ramli Program Studi Pengolahan Hasil Perikanan, Akademi Perikanan Ibrahimy Situbondo

10.5281/jsapi.v4i2.207

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%.

Downloads

Download data is not yet available.

References

Association of Official Analytical Chemists, 1990. Official Methods of Analysis of the Association of Official Analytical Chemist, 15th ed. AOAC, inc.

Arlington, Virginia. De Man, J. 1989. Kimia makanan. ITB Press. Bandung. Bambang kartika, Pudji Hastuti dan Wahyu.

Supartono, 1987. Pedoman Uji Inderawi Bahan Pangan Proyek Peningkatan/ Pengembangan perguruan Tinggi. UGM. Yogyakarta.

Mita Wahyuni, 1989. Teknologi Pengolahan Pangan Hewani Tepat Guna. CV Akademika Pressindo. Jakarta.

Nasran, S, 1980. Present Status Dalam Usaha Pemindangan. Prosiding Seminar Teknologi Pengolahan Pindang No.2 LPTP/80. Jakarta.

Sarwono, 1983. Industry Fillet Ikan Kakap Merah. PT. Penebar Swadaya. Jakarta.

Soekanto, T.S, 1985. Penilaian Organoleptik. Bhratara Aksara. Jakarta.

Villagas, E dan E.T Mertz, 1971. Chemical Screening Methods For Maize. Protein Quality at CYMMYT Research. Bull. No. 20 Int. Maize and Wheat Improvement Cent. Mexico.

Wibowo, S, 1999. Pembuatan Bakso Ikan dan Bakso Daging. Penebar Swadaya. Jakarta. Winarno, F.G, 1993. Pangan