Antioxidant Activity and Chemical Characteristics of Shark Fish Meatball With Various Adding Green Mustard Pure and Tapioca Flour

Abstract

Meatball is a very popular foodstuff and many people most like it. One type of meatball that many develop nowadays is fish meatball. In this research, the production of meatballs used surimi ozonated shark as basic material. The purpose of this research was known the effect of green mustard and tapioca flour with various concentrations on antioxidant activity and chemical characteristics of fish meatball from ozonated shark surimi. This research used a complete random design (CRD) with two factors, were mustard green added (10%,20%, and 30%) and tapioca flour added (40% and 50%). The data analysis was done using SPSS 22 and continued with the DMRT test at 5% significant levels. Shark meatballs were tested for water content, ash content, protein content, fat content and crude fiber content. The result of the research showed that the addition of green mustard and tapioca flour has a significant effect (P<0,05) only on water content, ash content, fat content, protein content and antioxidant activity of shark meat ball production. The addition doesn't have a significant effect on crude fiber content where the fiber content on shark meatball range was between 0.03% to 0.88%. The research showed that the water content, protein content, and the ash content fulfill the standard quality with the value of each were (57,47% to 64,61%), (16,67% to 18,6%),and (1,22 – 1,61%). Moreover, fat content from shark meatballs has not fulfilled the standard quality with a value was 1.43%-1.69%.