Karakteristik Mutu Bakso Ikan Tuna dengan Penambahan Tepung Agar-Agar

Abstract

The quality of fish balls is one of the indicators used in the food industry, this study aims toanalyze the best quality of tuna fish balls with the addition of gelatin flour by increasing theanalysis of water content, ash content, crude fiber content and organoleptic. The method that will be used in this research is descriptive exploratory with 4, namely the addition of agar-agar flour (T0), the addition of 6g of gelatin flour (T1), the addition of 8g of agar-agar flour (T2) and the addition of 10g of agar-agar flour (T3 ). The results of data analysis showed that the addition of agar-agar flour was able to improve the quality of tuna fish balls, the addition of 10g agar-agarflour was the best treatment with a round and neat shape of meatballs with a distinctive smell oftuna and jelly with a strong gel texture and does not break when folded, water content is 72.57%,ash content is 0.62%, crude fiber is 29.61%.