Fish Meatballs Research Articles

Management of the frozen cunning fish (Caesio cunning) meatball products in UD. Family Food Gresik

Abstract Frozen food is the result of food processing using a method of lowering the temperature to freezing point which aims to extend the shelf life of food products. Initially, frozen food products were created for someone who was unable, unwilling, or had no time to prepare food for themselves, but people’s lifestyles have changed from conventional to modern. The aimed of this research was to find out the Personal Hygiene of workers in the cunning fish (Caesio cuning) meatball production and identification of its dangers at UD. Family Food Gresik. The work method used is a descriptive method by collecting primary and secondary data. Primary data was obtained by active participation, observation and interviews. Meanwhile, secondary data was obtained through library research and other supporting data/information/information. Process of processing fish meatballs at UD. Family Food overall was in compliance. Every stage of processing had implemented Personal Hygiene for its workers, and identified the dangers in each processing process quite well.

Production and characterization of Macronutrient and Zn in Rucah Fish Meatballs with the Addition of Eucheuma cottonii Seaweed

Trash fish has high nutritional content such as protein, fat and essential minerals, so it has the potential to be used as a processed product for snacks. This research aims to make meatballs from trash fish which are added with Eucheuma cottonii seaweed pulp as a binding agent, to partially substitute the use of wheat flour. This research was carried out by comparing the macronutrient and essential mineral Zn content between trash fish meatballs with the addition of E. cottonii and trash fish using wheat flour alone. The characteristics evaluated include texture and taste, water content, ash content, protein content, fat content and carbohydrate content as well as the essential mineral sen (Zn). The results showed that the addition of Eucheuma cottonii flour significantly improved the texture and taste of trash fish meatballs with an average protein content of 17.55%, average fat of 5.57%, carbohydrates of 14.07% and zinc of 5.6 ppm. Trash fish meatballs without the addition of E. cottonii showed a protein content of 15.15, fat of 5.2%, carbohydrates of 22.09% and zinc of 4.2 ppm.

The Effect of Consumption of Tila Fish Meatballs (Oreochromis Niloticus) on Increasing HB Levels in Ii Trimester Pregnant Women in the Telaga Jaya Health Center Area

During pregnancy, the body needs more Iron than before pregnancy. Iron in pregnant women is required to form blood, red, fetus, and placenta. Formulation study: How Influence Consumption Freshwater Fish Meatballs to Increased HB Levels in Second Trimester Pregnant Women. Research purposes that know the influence of consumption of freshwater fish meatballs to enhancement HB levels in the Mother's second trimester of pregnancy. Types of research with use method experiment. Study This was conducted at the Telaga Jaya Health Center, Gorontalo Regency. Deep sample study This is a pregnant mother in the Telaga Jaya Community Health Center area, totaling 63 people, who used the method experiment. Results of bivariate data analysis There is an influence of Frequency consumption of Tilapia fish meatballs one time/ day, two times/ day, and three times/ day to improvement Hb levels in second-trimester pregnant women in the Telaga Jaya area with p-value = 0.00< α = 0.05, Yes influence of the level of compliance consumption Tilapia fish meatballs to improvement Hb levels in the mother second trimester pregnant in the Telaga Jaya Community Health Center area with p-value = 0.01 < α = 0.05 and exists influence before and after consume Tilapia fish meatballs to increased Hb in the mother second trimester of pregnancy with p-value = 0.00 < α = 0.05.

TINGKAT KESUKAAN BAKSO IKAN BERBAHAN BAKU DAGING IKAN PELAGIS KECIL

One of the most abundant fish resources in Indonesian waters. Almost all small pelagic fish caught landed in Indonesia are consumed locally because the price is relatively cheap and tastes good, so it is thought that their contribution to meeting the community's need for protein from fish is very real (Fauziah 2010). In Indonesia, there are various methods of processing fish, one of which is making fish balls. The aim of this research was to determine the level of preference for fish meatball products for small pelagic fish meat types. The method used was experimental research with treatment of 3 types of small pelagic fish meat, namely flying fish, mackerel and trevally. The parameters observed are the level of preference based on organoleptic characteristics which include appearance, aroma, texture and taste. The analysis used is Friedman analysis followed by a multiple comparison test if there are differences between treatments. The best decision making is done using the Bayes method. From the research results, it can be concluded that the fish meatballs with the three treatments were not significantly different.

Processed Seafood Determination for Fishermen Prosperity Using Macro Ergonomic and Analytical Hierarchy Process

The high rate of stunting in children in East Java Province is a problem that has become a major focus in the national scope. Based on these problems, the researcher intends to increase the intake of animal protein from fish for fishermen’s families, by prioritizing fish processing in coastal areas of East Java and providing education and knowledge for fishermen in fish processing methods in coastal areas of East Java Province. An analysis was carried out using the macro ergonomic and Analytical Hierarchy Process (AHP) method to determine the priority of processed food from fish ingredients to reduce stunting rates. The criteria in this analysis are Community Preferences, Community Knowledge, Ergonomic process, Commodity Production, and Fish Processing Tools. The results of the analysis found that priority choices in percentage include Fish Nuggets, Fish Sticks, Fish Meatballs, and Fish Crackers. The final result of this study was the priority of processed fish food ingredients to reduce stunting rates in children in coastal areas of East Java Province. With these results, it can help SMEs and coastal communities to process fish food ingredients with the aim of developing communities and coastal areas and increasing fishermen’s family interest in consuming processed fish ingredients to reduce stunting.

PELAKSANAAN PEMBINAAN TERHADAP NARAPIDANA WANITA DI LEMBAGA PEMASYARAKATAN KELAS IIA BANGKINANG BERDASARKAN PERATURAN PEMERINTAH NOMOR 31 TAHUN 1999 TENTANG PEMBINAAN DAN PEMBIMBINGAN WARGA BINAAN PEMASYARAKATAN

A prisoner is someone who is considered guilty of his actions or deeds and has obtained a court deucision that has permanent legal force so that it can be said to have become a convict or convict, which will then serve his sentence in a detention room or also called a correctional institution. Penitentiary is an institution that aims to provide guidance to convicts, including female convicts. However, there are problems in coaching and mentoring for female convicts in class IIA Bangkinang penitentiary, that coaching and mentoring for female convicts in class IIA Bangkinang penitentiary has not been fully implemented, so this is not in accordance with Law Number 12 of 1995 concerning Corrections and Government Regulation Number 31 of 1999 concerning Guidance and Guidance of Correctional Inmates. The formulation of the problem in this study is how to implement the guidance of female convicts in the Bangkinang class II A penitentiary, what are the obstacles in implementing the guidance of female convicts in the Bangkinang class IIA penitentiary, and how to resolve the implementation of coaching for female convicts in the Bangkinang prison. prison class IIA Bangkinang. This research is a sociological law research, because the type of data used is primary data obtained from informants by interviewing the class IIA Bangkinang prison and questionnaires from female convicts, then secondary data is obtained from library materials and regulations related to the thesis title. . The first result of the research is that the implementation of training for female convicts in class IIA Bangkinang penitentiary has not been fully implemented because the female convicts are only given self-reliance coaching, namely making fish meatballs, fish floss and sweet martabak, while for personality coaching only legal awareness coaching, namely counseling from the Office Kampar Narcotics Agency. The second is that in carrying out coaching for female convicts in the Class IIA Bangkinang penitentiary, there are several obstacles, namely limited female employees, an unstructured location specifically for female convicts, lack of facilities and infrastructure, and no special supervisor from outside the penitentiary.

Pengenalan Produk Olahan Ikan Kepada Siswa Siswi SD Negeri 03 Metro Pusat Sebagai Upaya Peningkatan Konsumsi Ikan

Indonesia is a maritime country which has abundant potential for natural aquatic resources, one of which is fish which is used for human consumption, however the amount of fish consumption in Indonesia is very low. The low consumption of fish in Indonesia is caused by a lack of awareness among the public about the nutrition and benefits of fish, especially for children. In fact, fish consumption is believed to be able to complete nutritional needs and help the development and growth of children's brains and bodies, especially in improving intelligence and health for elementary school students. This is because fish contains nutrients such as protein, fatty acids, especially omega-3, vitamins and minerals. So, to increase fish consumption among children, especially elementary school students, it is necessary to take an approach by introducing delicious processed fish products to children so that children's consumption of fish increases. The aim of the community service activity is to socialize and introduce processed fish products to the community, especially to teachers and students at SDN 03 Metro Pusat. The results of the Community Service activities at SDN 03 Metro Utara were that 36 children liked processed fishery products and 4 children did not like them, this was due to the fishy aroma or odor in the products. The results of the analysis showed that 33 children knew information about fish-based fishery products such as nuggets, fish brains and fish meatballs, then 7 children did not know information about fishery product information.

Pengaruh Penambahan Tepung Biji Nangka (Artocarpus Heterophyllus) Terhadap Karakteristik Bakso Ikan Tongkol (Euthynnus Affinis)

The purpose of this research was to know the effect of jackfruit seeds flour addition on tuna fish meatball characteristic and to determine the right amount of jackfruit seeds flour addition that produced tuna fish meatball with the best characteristics. This research used a completely randomized design with treatment consisting of 6 levels of concentration ratio of jackfruit seeds flour (0%, 5%. 10%, 15%, 20%, 25%). Each treatment repeated 3 times in order to obtain 18 experimental units. The data obtained were analysed by analysis of variance and if there was an effect, then it will be followed by the Duncan Multiple Range Test (DMRT). The result showed that the addition of jackfruit seeds flour had significant effect (p<0.05) on water content, carbohydrate content, crude fiber content, taste, texture score, and overall acceptance. The 10% addition of jackfruit seeds flour produced the best characteristics with 54.60% water content; 2.31% ash content; 21.68% protein content; 3.53% fat content; 17.89% carbohydrate content; 2.56% crude fiber content; the color, flavor, texture, taste and overall acceptance were slightly liked; and the texture was dense, compact, chewy.

Consumer preference, quality, and financial analysis of tekwan made from snakehead, yellow tail, wolf herring, and spanish mackerels

Tekwan is a traditional processed fish product from South Sumatra, characterized by its flat shape and small size, resembling fish meatballs. Essentially, tekwan is made using Belida or Snakehead fish, where the fish stocks are running low. Raw materials represent one of the most critical components in a production process. The purpose of this study is to examine the effect of utilizing various fish raw materials on consumer preference, quality, and financial analysis of tekwan. The experimental design employed was a randomized design with 4 treatments and 3 replications. The treatments consisted of snakehead, yellowtail, wolf herring, and Spanish mackerels. The use of different kinds of fish in terms of chemical characteristics shows no apparent differences in fat, water, and ash levels, but significant differences (p<0.05) exist for protein levels. In the physical characteristics of the tekwan, a significant difference (p<0.05) is observed in the hardness value. In the consumer’s preference test, corks and machetes received similar ratings, while yellowtail and mackerel obtained higher preference rates. Based on the financial analysis, snakehead does not seem to be worth the effort, whereas yellowtail, mackerel, and dorab demonstrate business worthiness.

The Effect of Adding Gotu Kola Leaves (Centella asiatica L.) on the Nutrient Content of Tilapia Fish Meatballs (Oreochromis niloticus) as a Healthy Snack for Teenagers

One of the eating behaviors in teenagers is the habit of snacking in the form of snacks. Snacks have a negative impact if consumed excessively, namely they can cause excess energy intake. The aim of this research was to determine the sensory evaluation and nutritional content of tilapia fish meatballs with the addition of gotu kola leaf flour. This research used a Completely Randomized Design (CRD) with four treatments and three repetitions. Four treatments were used in making fish meatballs with the addition of gotu kola leaf flour, namely 10 gr; 15 gr; 20 gr; 25 gr. The results of the research showed that the best fish meatballs were the treatment concentration of 5% gotu kola leaf flour which had an energy content of 223.37 kcal, protein 45.2 grams, fat 0.29 grams, carbohydrates 10.08 grams, water content 62.8%, ash content 1.33% and fiber 2.36%.

PELATIHAN PENGOLAHAN IKAN SORI MENJADI PRODUK BAKSO IKAN DI DESA TALLU BANUA, MAJENE, SULAWESI BARAT

Tallua Banua Village is one of the coastal villages where the majority of the population working as fisherman. One of the highlights in Tallu Banua Village is the catch majority of fisherman namely sori fish (Trisoluris sp.). The potential of sori fish is very large, especially when sori fish is abundant during the catch season, hence it is very suitable to be developed as a raw material for making various fishery products including fish balls. The main aims of this community service activity is to provide the training for business groups to get skills and knowledge about business management based on household-scale and diversification of sori fish processing products, hence this can increase their income and welfare. This activity was carried out on Sunday, 19 June 2023 at the Beach Fish Seed Hall, Tallu Banua Village. The training participants in this PKM were the fisherman women’s groups of Tallu Banua Village. The method used is to provide material and direct practice of making fishball products. The results of this service activity show an increase in community knowledge related to procedures for carrying out a good and correct fish processing production by paying attention to SOP (Standard Operating Procedure) and SSOP (Standard Sanitation Operational Procedure), carrying out good business management including raw material management and production supporting materials, workforce management and business group financial bookkeeping as well as marketing strategy. Furthermore, with this activity the community group also gained skills in processing sori fish into value-added products, namely making sori fish meatballs starting from weeding, washing, mixing spices, boiling, to packaging. This training is very useful for fishermen women's groups in an effort to increase their income and welfare through training in processing sori fish into fish meatball products.

Diversification of Surimi-based Processed Products (Fish Meatballs) With the Addition of Madidihang Fish Bone Meal

Introduction: Natural resources in North Maluku, especially in the field of fisheries, are very abundant, therefore reliable human resource support is needed to manage them, besides that skills and technology are needed to manage these resources. Resource management requires the following strategies: (a) to intervene in the market so that fish prices remain stable in North Maluku Province; (b) to ensure continuous and sustainable availability of raw materials, a strong and resilient trading system (logistics) is needed by establishing a fisheries logistics system equipped with a fish stocking center (stocking area); (c) intervention is needed in the form of a local government policy commitment to stabilize fish prices in traditional markets; (d) expanding processed products.&#x0D; Research Purposes: This study was to produce surimi and then process it into fishball products and then carry out organoleptic tests including appearance, smell, taste and texture. The development of value-added processed products through the development of a modern processing industry that is competitive with the development of high value-added products that already have a market, for example breaded products, needs to be carried out to meet the ever-increasing consumer needs.&#x0D; Methodology: The method used in this study is to use experimental methods on a scale lab, by taking advantage of the waste of the madidihang fish bone while the goal to be achieved in this study is to produce the flour surimi of the madidihang bone with concentration (a1, a2, a3, a4 and a5) the surimi are then used for product production (fish balls). &#x0D; Results: The results obtained in this study were to produce surimi from yellowfin meat of good quality, this was indicated when it was used for making fish balls which had very good gel strength. Another thing that resulted from this study was that the organoleptic tests including appearance, smell, taste and texture had very good values. Although the best treatment was A5 with a concentration of 3.2% yellowfin bone meal.&#x0D; Conclusion: This study indicated that fish meatballs treated with fish bone meal A5 had the highest average value for all attributes including (appearance, smell, taste and texture) and the lowest score was in treatment A1.

Effect of Addition Tempeh Flour on Calcium, Protein, Water Content and Acceptance in Catfish Meatballs

Introduction: More than 50% of women in each country suffer from dysmenorrhea.This can be painful during menstruation and affect 50% of a woman’s daily activities. Calcium can reduce muscle cramps after contractions. Tempeh and catfish are calcium-rich foods that people often eat, but the variety of processed products available is limited. The purpose of this study was to analyze the feasibility and compatibility of catfish meatballs with tempeh flour added with SNI fish meatballs as a healthy diet food for reducing dysmenorrhea in adolescents. Method: The research design applied was true experimental with 12 experimental units. The calcium content of the samples was determined using Atomic Absorption Spectrophotometry (AAS), the protein content used the Kjeldahl technique, the water content used the Oven method, and the acceptance test used the Hedonic Scale Test on adolescent. Data were analyzed using the One-Way ANOVA, and the acceptance test results were analyzed using the Friedman test with significance level α=0.05. The proportion of tempeh flour on catfish meatballs was 0% (P0), 10%, 20% and 30% (P10, P20, and P30). Results: The results showed that the adding tempeh flour could improve the levels of calcium, protein, and acceptability (taste) of catfish meatballs. The addition of 10 percent (P10) tempeh flour was an acceptable composition of the taste, but its value did not differ significantly from other recipes. Conclusion: Catfish meatballs P30 has the highest calcium and protein content. Further research is needed to fine-tune the flavor and confirm its effectiveness in reducing menstrual cramps.

Income Analysis of Tuna Fish Meatball Business (Case Study at CV Olahan Berkah Sadayana in Karangpawitan District, Garut Regency)

This research aims to analyze the income from the sales of tuna meatball products by CV Olahan Berkah Sadayana. This research was conducted from March 2023 to May 2023 at CV Olahan Berkah Sadayana which is located in Karangpawitan District, Garut Regency. The research method is using case study research and data was taken with people who work in production and marketing staff. Quantitative data processing was carried out using Excel tools and then the data was analyzed using descriptive statistics to describe the data. Analysis of the data used in the analysis of income which includes analysis of total production costs, revenue, and analysis of profit. Tuna meatball products by CV Olahan Berkah Sadayana are available in several packages, there are 350 grams, 450 grams, and 550 grams. The results of the income analysis show that the total cost of producing tuna meatballs per year is IDR 1,988,395,500 which includes the fixed costs is IDR 21,679,500 and the variable costs are IDR 1,966,716,000, annual revenue of tuna meatball products is IDR. 2,310,000,000/year and the profitability is IDR 321,604,500/year. The profit received by CV Olahan Berkah Sadayana shows that the tuna meatball business is feasible to continue.

Bacteria Detection Salmonella sp. in Fish Meatball Products Sold in Some Traditional Markets in Surabaya

Fish meatballs are processed fishery products that use minced fish meat or surimi of at least 40% mixed with flour, and other ingredients if needed, which undergo formation and cooking. In general, fish meat used is for example snapper, grouper and mackerel. This study aims to determine the detection of Salmonella sp. bacteria, fish balls sold in several traditional markets in the city of Surabaya and the calculation of Total Plate Count of processed fish balls circulating in several traditional markets in Surabaya. The research method used is a direct survey for sampling. The sampling location of fish balls was done intentionally or purposive sampling method. Analysis of the data to determine the Total Plate Count of Salmonella sp. bacteria in fish balls in several traditional markets in Surabaya, which is displayedin tabular form. The results showed that the detection of Salmonella sp. bacteria was positive in two samples out of a total of 10 samples. The results of the Total Plate Count (TPC) test for Salmonella sp. in the two different samples in the same area of West Surabaya, it was 2x105 CFU/gr for the first sample and 1x103 CFU/gr for the second sample.

Dissemination of Halal Certification, BPOM and Tax Reporting to Malingping Fish Meatball UMKM

The purpose of this community service activity is to provide understanding regarding halal certification, BPOM and tax reporting to fishball business actors in Malingping District. This understanding is specifically related to the benefits obtained when fishball business actors implement the use of halal certification, BPOM and tax reporting. The methods used in community service include 1.) Lectures 2.) Tutorials 3.) Discussions. After this training is completed, fishball business actors can independently take care of halal certification, BPOM and make financial reports for tax compensation needs. The positive and enthusiastic response from the perpetrators of the Malingping Meatball business is an indicator of the success of this activity, and the potential for the Malingping Meatballs business actors is able to support business activities and improve business performance. economic independence from processed foods.

Physical properties of long jawed mackerel fish (Rastrelliger kanagurta L.) balls with added concentration of canna starch (Canna edulis Kerr.)

Canna starch can be used in place of tapioca as a meatball filler, as fish meatballs are among the dishes that require filler. The purpose of the research was to determine the canna starch concentration that produces mackerel fish balls with the optimal physical properties. In this experiment, a completely randomized block design (CRBD) was used with a single factor, the concentration of canna starch. Seven concentrations of canna starch (w/w) were used as treatments: control with tapioca, 5%, 10%, 15%, 20%, 25%, and 30%. In this research, physical testing and fish ball production were utilized. The acquired data were analyzed statistically using the Bartlett and Tuckey test, the ANOVA test, and the High Significant Different test at the 5% significance level. The best addition of canna starch was determined to be treatment P1 (5%) with a hardness value of 277.75 N, a springiness value of 14.55 mm, and a cohesiveness value of 1.06.

Quality Comparison of Meatball Made from Switches of Yellow Fin Tuna (Thunnus sp.) and Indian Scad (Decapterus russelli) With Addition of Carrots

This study aims to determine the comparison of the quality of meatballs from switches of yellowfin tuna (Thunnus albacares) and Indian scad (Decapterus russelli) with the addition of carrots. The research was conducted in July 2022 at the Pattimura University FMIPA Laboratory. This study used proximate tests (moisture, ash, protein, and crude fiber), organoleptic tests, and bite tests. Data analysis was performed using the T-test and the Mann-Whitney test. The results showed that the T-test showed that only the protein content of Indian scad meatballs was significantly different from that of tuna meatballs, while the water content, ash content, and crude fiber content were not significantly different. In the Mann-Whitney test, the Indian scad meatball bite test was significantly different from tuna fish meatballs, while the appearance, smell, taste, and texture values were not significantly different.

Occupational Health and Safety Risk Analysis Using AS/NZS Standard 4360:2004 in a Fish Meatball Industry

The Indonesian fishing industry developed by 1.4% in 2020, compared to the previous year, as shown by the existence of around 773 seafood factories. Such growth caused the emergence of different working conditions due to the use of complex machines. In 2019, the industrialization process generated an immense potential for accidents on occupational health as the mishaps increased from 60 to 270 cases. For this reason, this study aimed to identify the value and level of risk, using HIRARC (Hazard Identification Risk Assessment and Risk Control) following AS/NZS 4360:2004 standards. The study was conducted at the fish meatball company located in East Java, for six months. The results showed that the company could manage the occupational health and safety, as indicated by the reduction of the levels of risk from acceptable (33.4%), priority 3 (14.3%), priority 2 risk (38.1%), priority 1 risk (9.5%), and very high risk (4.8%) to acceptable (76%) and priority 3 (24%). The risk assessment matrix had shifted from yellow (moderate) to green (low). Some recommendations implemented in the workplace included creating a safety organization, organizing training sessions among employees, fostering a safety culture, applying ergonomic principles, and controlling work hours.

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

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&lt;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%.