Studi Penerimaan Konsumen dan Analisis Mutu Produk Bakso Ikan Kembung (Rastrelliger Sp.) dengan Penambahan Tepung Karagenan

Abstract

Mackerel (Rastrelliger sp.) is a type of seawater fish that is in great demand by the public because of its high content of Omega 3 and Omega 6. So far, studies examining the use of mackerel as a raw material for making fish balls have not been reported. This study aims to determine the level of consumer acceptance and the quality of mackerel meatballs (Rastrelliger sp.) with carrageenan flour added physically, chemically and microbiologically based on SNI. The method used in this study was purposive sampling with quantitative descriptive analysis using Anova with the help of Microsoft Excel 2010. The results showed that the quality of puffed fish balls P1 and P2 was physically acceptable to consumers. The results of testing the quality of fish meatballs chemically showed that treatment P1 (50%) resulted in a water content value of 64.35%; ash content 1.96%; protein content 24.92%; fat content of 3.54% and carbohydrate content of 5% and P2 treatment (75%) resulted in a water content value of 61.93%; ash content 16.04%; protein content 12.92%; fat content is 1.90% and carbohydrate content is 14%. Meanwhile, the results of microbiological quality testing for each fish ball product P1 and P2 obtained negative values for the content of Coliform bacteria (<3 APM/g) and Salmonella (negative/25g).