Rameilda Ika Wati, Eko Basuki, I Wayan Sweca Yasa

THE STUDY OF THE USE OF FISH BONE FLOUR AND PORANG FLOUR (Amorphophallus muelleri) IN THE MAKING OF SNAKEHEAD FISH MEATBALLS

Introduction

The study of the use of fish bone flour and porang flour (amorphophallus muelleri) in the making of snakehead fish meatballs. Optimize snakehead fish meatballs using fish bone flour (calcium source) and porang flour (binder). Study chemical, physical & organoleptic qualities; optimal treatment met SNI standards.

Abstract

This study aimed to determine the effect of using porang flour as a binder and fish bone flour as a calcium source in the production of snakehead fish meatballs. The research employed an experimental method using a Completely Randomized Design (CRD) with one factor and six treatments of fish bone flour and porang flour, namely P0 (0 g:0 g), P1 (5 g:2 g), P2 (10 g:4 g), P3 (15 g:6 g), P4 (20 g:8 g), and P5 (25 g:10 g), each repeated three times. The observed parameters included chemical quality (moisture, protein, ash, and calcium content), physical quality (hardness and elasticity), and organoleptic quality (aroma, taste, texture, and color). The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, followed by the Honestly Significant Difference (HSD) test at the same level. The results showed that the use of fish bone flour and porang flour had a significant effect on all tested parameters. The best treatment was obtained in P2, which used 10% fish bone flour and 4% porang flour, resulting in a moisture content of 67.09% and protein content of 10.62%, both meeting the Indonesian National Standard (SNI) 7266:2017, with a calcium content of 63.28 mg/100 g. The hedonic organoleptic test results showed that panelists preferred the aroma, taste, texture, and color, with sensory scores indicating a moderately distinct fish aroma, savory taste, slightly chewy texture, and grayish color.

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