CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR

Fisheries

Sausage is a ground processed product that has a chewy texture and cylindrical shape which is wrapped in a special wrapper. (casing). Generally, the sausages you often find are made from beef/chicken, but sausages can also be made from fish. The type of fish that is often used to make sausages is mackerel, but basically almost all types of fish can be processed into sausages. Such as tuna, tilapia, tuna, and others. High quality fish sausage can be obtained from good handling of raw materials. Various methods and variations in taste in fish processing encourage increased fish consumption. Fish sausage is made from the main raw material of fish with the addition of other spices and tapioca flour as a texture maker. The aim of this research was to determine the organoleptic characteristics of fish sausages with the addition of different tapioca flour. The main raw material used is tuna. The treatment used was the addition of a tapioca flour concentration of 20%, 25%, 30%. The method used was descriptive analysis of the organoleptics of fish sausages. The results obtained in this research were that the addition of tapioca flour produced a less brilliant appearance of the sausage. The addition of a 20% concentration of tapioca flour produces a dense, compact, quite elastic texture, a strong aroma specific to the type, and a strong flavor specific to the product.

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