Sensory and Chemical Properties of Long Jawed Mackerel (Rastrelliger kanagurta L.) Fish Balls with Addition of Canna (Canna edulis Kerr.) Starch Concentration as a Filler

Abstract

The aim of this study was to investigated the characteristic of chemical and sensory properties of Long Jawed Mackerel fish balls which is uses canna starch concentration as a filler. The design of the research used Completely Randomized Block Design with one factor, canna starch concentration which is consist of 7 level concentration (control with tapioca starch, 5%, 10%, 15%, 20%, 25%, and 30%). The sensory parameters were observed scoring methods (color, scent, flavor, and texture), and hedonic methods (overall acceptance) by 20 panelists. Chemical parameters were observed a score of moisture content, and ash content. The best fish balls with concentration of canna starch based on sensory, moisture, and ash content were continued observed a score of protein, fat, and carbohydrate content. The result showed that the usage of canna starch as a filler affected the sensory and chemical characteristics of long jawed mackerel fish balls. Fish balls with 5% canna starch concentration was the best concentration as a filler which has sensory characteristic grayish white color, fish specific scent, fish specific taste, chewy texture, overall acceptance likes, and has 73,70% moisture content, 1,46% ash content, 16,51% protein content, 4,66% fat content, 3,67% carbohydrate content.