PEMANFAATAN RUMPUT LAUT (Eucheuma cottoni) PADA PENGOLAHAN BAKSO IKAN

Abstract

Eucheuma cottonii seaweed can be processed into fish ball due to the characteristics of seaweed as gelling, thickening and stabilizing agents. The study was conducted in two phases. The aimed of phases I is to determine the maximum concentration of seaweed porridge on fish ball processing to produce fish ball with the best quality gel, whereas the aimed of phase II is to determine the best percentage among seaweed porridge, tapioca flour and fish meat to produce fish ball according to the standard by SNI 01-3819-1995 and preferred by consumers. The results of phase I showed that concentration of 40% seaweed porridge can produce fish ball with the best quality gel, whereas phases II showed that the treatment of B5 (seaweed porridge 40% : tapioca flour 10% : fish meat 50%) resulted fish ball with the best quality gel, qualified quality standards of fish ball (SNI 01-3819-1995) that is moisture content 81.58%, ash content 1.98%, protein content 9.01%, fat content 0.15%, and preferred by panelists with an average value of 6 (like). The addition of seaweed on fish ball can improve the texture of fish ball, reduce the concentration of fish meat, and preferred by consumers.