Yusmarini Yusuf*, Usman Pato*, Shanti Fitriani, Emma Riftyan, Evy Rossi, Diky Arma Fauzi, Ghina Ismadiah, Miftahul Hidayah, Windy Sabiliani
...nsory parameters of fish meatballs without preservatives that were kept at freezing temperatures showed the count of microorganisms that had exceeded the quality standard on the early 30th day, they were still comparable to those preserved with nitrite, chitosan, and bacteriocin preservatives. Based on sensory evaluation, the fishballs for all treatments had a smooth surface, were slightly hollow and bright, tasted delicious and had somewhat product-specific f...
Sandriana J Nendissa1,2, Meta Mahendradatta3, Zainal3, Februadi Bastian3
...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 d...
