THE EFFECT OF TAPIOCA CONCENTRATION ON ORGANOLEPTICS OF TILAPIA FISH BALL

SCIENCE

One of the food ingredients that is familiar to the people of Indonesia and contains essential amino acids that the body needs is fish. Fish meat is a source of animal protein that has great potential to meet protein needs, because it has essential amino acids and contains high nutritional value. Therefore, it is necessary to make efforts to process fish meat into processed products that are liked by the community, for example fish balls. This study used a laboratory experiment with different concentrations of tapioca flour in the manufacture of tilapia fish balls. The concentration of tapioca flour used was 10%, 12.5%, 15%. This study looked at the effect of using tapioca flour concentration organoleptically on fish balls. In the AA treatment (10%) the fillet yield was 47%, with the number of meatball grains as many as 13 grains, the average organoleptic value was 8. Treatment B (12.5%) obtained 30% fillet yield, the number of meatballs was 24 grains, average The average organoleptic value is 8.1. Treatment C (15%) obtained 35% fillet yield, the number of meatballs was 18 grains, the average organoleptic value was 7.8.

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