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The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 19 No. 3 (2016) · hlm. 214–221

DOI
10.17844/jphpi.v19i3.15191
ISSN
2354-886X, 2303-2111
Terbit
2016-12-23
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is very famous in Central Java especially Semarang. Utilisation of nile fish meat can support fish protein intake by community as well as for promoting local protein resource. The aims of this study was to observe the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used experimental laboratory by using Completely Randomised Design with Anova (p 0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes.

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  • Diponegoro University
  • Universitas Islam Negeri Sulthan Thaha Saifuddin Jambi
  • University of Bengkulu
  • Lambung Mangkurat University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Tri Winarni AgustiniDiponegoro University6
Ima WijayantiDiponegoro University3
Dheandra Pramesti AriakhalistaAfiliasi tidak diketahui2
Dheandra Pramesti AriakhalistaDiponegoro University2
Endang Sri Susilo SetiyoriniAfiliasi tidak diketahui1
Ita WidowatiAfiliasi tidak diketahui1
A Suhaeli FahmiAfiliasi tidak diketahui1
Titi SurtiDiponegoro University1
Tri A. WinarniDiponegoro University1
Yudhomenggolo Sastro DarmantoDiponegoro University1
Ulfah AmaliaAfiliasi tidak diketahui1
Endah Saivira MauliasariAfiliasi tidak diketahui1
Ulfah AmaliaDiponegoro University1
Endah Saivira MauliasariDiponegoro University1
Azis Nur BambangDiponegoro University1
Talim SumarnoAfiliasi tidak diketahui1
Talim SumarnoDiponegoro University1
Akhmad Suhaeli FahmiAfiliasi tidak diketahui1
Erina WulandariAfiliasi tidak diketahui1
Akhmad Suhaeli FahmiDiponegoro University1
Erina WulandariDiponegoro University1
Agus TriantoUniversity of Bengkulu1
Eko Nurcahya DewiAfiliasi tidak diketahui1
Eko Nurcahya DewiDiponegoro University1
Agus TriantoDiponegoro University1
Hafni RahmawatiAfiliasi tidak diketahui1
Hafni RahmawatiLambung Mangkurat University1
apri dwi anggoAfiliasi tidak diketahui1
Hisyam Pranata DavezaAfiliasi tidak diketahui1
Apri Dwi AnggoDiponegoro University1
Hisyam Pranata DavezaDiponegoro University1
Romadhon RomadhonUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi1
Selvina Rosa MarlenaAfiliasi tidak diketahui1
Delianis PringgeniesDiponegoro University1
Putut Har RiyadiAfiliasi tidak diketahui1
Laode Muhamad Hazairin Nadia HazairinAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)</dc:title>
	<dc:creator xml:lang="en">Agustini, Tri Winarni</dc:creator>
	<dc:creator xml:lang="en">Darmanto, Yudhomenggolo Sastro</dc:creator>
	<dc:creator xml:lang="en">Wijayanti, Ima</dc:creator>
	<dc:creator xml:lang="en">Riyadi, Putu Har</dc:creator>
	<dc:subject xml:lang="en">tahu bakso’ of nile meat</dc:subject>
	<dc:subject xml:lang="en">gel strength</dc:subject>
	<dc:subject xml:lang="en">proximate</dc:subject>
	<dc:subject xml:lang="en">sensory</dc:subject>
	<dc:description xml:lang="en">Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is very famous in Central Java especially Semarang. Utilisation of nile fish meat can support fish protein intake by community as well as for promoting local protein resource. The aims of this study was to observe the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used experimental laboratory by using Completely Randomised Design with Anova (p&amp;lt;0,05). The treatments covers: different concentration of fish meat (30%, 40% and 50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration. Based on analysis of variance, different concentration of fish meat gave significant effect on characteristic of proximate especially on protein and fat (p&amp;lt;0.05) but has no significant effect on water and ash content (p&amp;gt;0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes. </dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2016-12-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/15191</dc:identifier>
	<dc:identifier>10.17844/jphpi.v19i3.15191</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 214-221</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 19 No. 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 214-221</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/15191/11128</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>