THE EFFECT OF FORTIFICATION OF CARROT PUREE ON ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS OF CATFISH MEATBALLS

Setyaningsih, Natalia Nungki (2019) THE EFFECT OF FORTIFICATION OF CARROT PUREE ON ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS OF CATFISH MEATBALLS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Fish meatballs are made using moss fish or surimi mixed with flour and other necessary raw materials. Carrots are a food that is high in vitamin A and has abundant availability. However, in Indonesia there are still health problems, especially vitamin A deficiency in children. Then made fish meatballs with carrot puree to add vitamin A. Sensory analysis was carried out 2 times with the number of panelists of 4th grade elementary school as many as 30 people. In the first sensory test with the hedonic rating test there were four formulations, namely 20%, 30%, 40%, 50% puree of carrots in 100 g of meat. The formulation was selected from the first sensory test namely 50% fish meatballs puree repaired carrots. Then the second sensory test with the hedonic ranking test method contained 2 formulations, namely 50% fish meatballs carrot puree in 100 g and 250 g meat. The selected formulation from the second sensory test according to the panelists is 50% fish meatballs carrot puree in 250 g meat because it has a chewy texture, does not smell fishy, the flavor and aroma of spices is not too dominant. The formulation was analyzed chemically including water content using the thermogravimetric method and the results were 71,54%; protein content with the kjeldahl method obtained a value of 6,99%; the level of β-carotene with a spectrophotometric method obtained a value of 364,18 μg / portion. One serving of fish meatballs weighs 523,10 g, equivalent to 30,35 μg of vitamin A or 6,07% AKG. Nine years old children can meet the needs of 500 μg of vitamin A by eating 17 servings of fish meatballs. Physical analysis performed for fish meatballs is the color test with an L value of 65,28; a* of 8,76; b* of 3,03. The color of fish meatballs produced tends to be yellowish orange because of the carotenoid content in carrots. From the texture test results using Texture Profile Analysis (TPA), the hardness value is 411,45 gf; springiness 7,95 mm; gumminess 0,09 kgf; chewiness 7,14 Nmm. The texture of the fish meatballs produced is not much different from commercial fish meatballs even though the addition of carrot puree is done. Carrot puree used as raw material analyzed chemically including water content obtained value of 90,43% and beta carotene content of 3828,15μg / 125 g.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:39
Last Modified: 28 Nov 2019 01:39
URI: http://repository.unika.ac.id/id/eprint/20520

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