Enhancing Tuna Fish Meatball Quality Through The Incorporation Of Tannin Extract From Tomi-Tomi fruit (Flacourtia inermis)
Enhancing Tuna Fish Meatball Quality Through The Incorporation Of Tannin Extract From Tomi-Tomi fruit (Flacourtia inermis)
Sandriana J Nendissa1,2, Meta Mahendradatta3, Zainal3, Februadi Bastian3
ABSTRACT
The quality of fish balls served as a key indicator in the food industry, and this study aimed to analyze the optimal quality of tuna fish balls by incorporating Tomi-tomi fruit (Flacourtia inermis) tannin extract. The study employed four control treatments (C0), treatment 1 (C1), treatment 2 (C2), and treatment 3 (C3) with sequential levels of Tomi-tomi fruit extract, namely 0, 1, 1.5, and 2% of the total weight of fish meatball. Data analysis revealed that the addition of Tomi-tomi fruit tannin extract concentration was effective in enhancing the quality of tuna fish balls. The results of the analysis of variance indicated a significant impact (p >0.05) of Tomi-tomi fruit tannin extract treatments at various concentrations on the water content and protein of tuna fish meatballs However, there is no significant difference on the sensory and total bacteria (p > 0.05) of tuna fish meat balls. The best treatment, determined to be the addition of 2% Tomi-tomi fruit tannin extract concentration (C3), resulted in round and well-formed meatballs with a resilient texture and a distinct taste favored by the panelists. The water content measured at 52.63%, protein content at 15.37%, and total bacteria at 2.68 x 102 CFU/g. In conclusion, the application of tannin extract from Tomi-tomi fruit in tuna fish meatballs proved to be effective during a 14-hour storage period.
Keywords | Extract, Fish tuna, Meatball, Preservation, Tomi-tomi fruit
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April 2024
Vol. 12, Iss. 4, pp. 586-801
