Influence of Incresment Kappaphycus alvarezi Porridge Toward Elops hawaiensis Meatballs Characteristic

Abstract

Hawaiian Ladyfish (Elops hawaiensis) can be used as raw material for fish gel (jelly
fish product) due to its white fleshy and high protein. One of the diversified fishery
products are fish meatballs. This product is an effort to diversify from ladyfish for
increase domestic fish consumption. The addition of seaweed porridge Kappaphycus
alvarezii mush on fish meatballs ladyfish expected to improve the quality of
meatballs. The aim of this study was to determine the characteristics of fish balls
hawaiian ladyfish (Elops hawaiensis) with the addition of seaweed porridge
Kappaphycus alvarezii and find out the nutritional value of Hawaiian ladyfish
meatballs. Addition seaweed porridge concentration used in making meatballs is 0%,
5%, 10%, 15%, and 20%. The experimental design used was a completely
randomized design with two replications. Data were analyzed by analysis of variance
(ANOVA) and Duncan test further. Fish meatballs with the addition of a slurry of
seaweed porridge Kappaphycus alvarezii 10% is the best fish balls with organoleptic
characteristics sighting value (6.58), texture (6.47), flavor (6.22), color (6.33), aroma
(6.02); and the value of physical characteristics such as folding test (4.83), bite test
(7.26), gel strength (802.55 gf.cm); and chemical characteristics such as
moisture content (68.60% w/w), ash content (1.39% w/w), protein content (12.42%
w/w), fat (1,10% w/w), and levels of dietary fiber (4,98% w/w).