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Comparative Analysis of Consumer Preferences for Meatballs with 70% Barracuda Fish (Sphyraena barracuda) and 9% Seaweed (Kappaphycus alvarezii)

Torani Journal of Fisheries and Marine Science · Vol. 8 No. 1 (2024) · hlm. 13–20

DOI
10.35911/torani.v8i1.41868
ISSN
2615-6601, 2621-5322
Terbit
2024-12-20
Penerbit
Hasanuddin University
Bahasa
en

Abstrak

This study aims to analyze consumer preferences for meatballs formulated with 70% barracuda fish (Sphyraena barracuda) and 9% seaweed (Kappaphycus alvarezii), and to compare them with conventional meatballs. The method used is an organoleptic test involving 20 respondents in Makassar City. Respondents assessed four main aspects: taste, aroma, texture, and appearance, using a Likert scale (1–5). Descriptive analysis results show that barracuda fish meatballs scored higher in texture (4.0) compared to conventional meatballs (3.7), while conventional meatballs were superior in taste (4.5 versus 4.2). The t-test results indicate that the difference in texture is significant (p 0.05). Overall, meatballs made with barracuda fish and seaweed have potential for commercial development, especially as a healthier alternative with optimal nutritional value.

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  • Hasanuddin University
  • National Research and Innovation Agency
  • Sekolah Tinggi Ilmu Ekonomi Amkop Makassar
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Aris BasoHasanuddin University21
Sitti FakhriyyahHasanuddin University17
Muh. Chasyim HasaniHasanuddin University14
Andi AmriHasanuddin University13
Sutinah MadeHasanuddin University12
Hamzah TahangHasanuddin University10
Andi Adri AriefHasanuddin University9
Abd. WahidHasanuddin University9
Mardiana Ethrawaty FachryHasanuddin University7
Muhammad Dalvi MustafaHasanuddin University4
Kasri KasriHasanuddin University3
Hamzah HamzahHasanuddin University3
Suwarni SuwarniHasanuddin University3
Juwarsi Auliya SalsabilahHasanuddin University3
Djumran YusufSekolah Tinggi Ilmu Ekonomi Amkop Makassar2
Abdul WahidHasanuddin University2
Nurdiana NurdianaHasanuddin University2
Fedri Dwiyanto MarasinHasanuddin University2
Ardillawati TajufriHasanuddin University2
Abdul WahidHasanuddin University2
Firman FirmanHasanuddin University2
Firman FirmanHasanuddin University2
Haryati HaryatiHasanuddin University1
Hasni Yulianti AzisHasanuddin University1
Asiyanthi Tabran LandoHasanuddin University1
Anugerah SaputraHasanuddin University1
Nisfah Ainun MardiyahHasanuddin University1
Asrul Rahadi RamlanHasanuddin University1
Kadek MudiyanaHasanuddin University1
Syuhardiman BahtiarHasanuddin University1
A. Fitri TasmaraHasanuddin University1
Nur HidayatHasanuddin University1
Andi Adrian Dwi Nugraha RianHasanuddin University1
Agussalim Al Fath AgussalimAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/torani/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Comparative Analysis of Consumer Preferences for Meatballs with 70% Barracuda Fish (Sphyraena barracuda) and 9% Seaweed (Kappaphycus alvarezii)</dc:title>
	<dc:creator xml:lang="en">Cangara, Arie Syahruni</dc:creator>
	<dc:creator xml:lang="en">Suro Adhawati, Sri</dc:creator>
	<dc:creator xml:lang="en">Amiluddin, Amiluddin</dc:creator>
	<dc:creator xml:lang="en">Audy Jaya Gosari, Benny</dc:creator>
	<dc:creator xml:lang="en">Sudrajat, Iman</dc:creator>
	<dc:creator xml:lang="en">Mughsita Sani, Andi Nadia</dc:creator>
	<dc:subject xml:lang="en">barracuda fish</dc:subject>
	<dc:subject xml:lang="en">seaweed</dc:subject>
	<dc:subject xml:lang="en">meatballs</dc:subject>
	<dc:subject xml:lang="en">consumer preferences</dc:subject>
	<dc:subject xml:lang="en">comparative analysis</dc:subject>
	<dc:description xml:lang="en">This study aims to analyze consumer preferences for meatballs formulated with 70% barracuda fish (Sphyraena barracuda) and 9% seaweed (Kappaphycus alvarezii), and to compare them with conventional meatballs. The method used is an organoleptic test involving 20 respondents in Makassar City. Respondents assessed four main aspects: taste, aroma, texture, and appearance, using a Likert scale (1–5). Descriptive analysis results show that barracuda fish meatballs scored higher in texture (4.0) compared to conventional meatballs (3.7), while conventional meatballs were superior in taste (4.5 versus 4.2). The t-test results indicate that the difference in texture is significant (p &lt; 0.05), whereas the differences in taste, aroma, and appearance are not significant (p &gt; 0.05). Overall, meatballs made with barracuda fish and seaweed have potential for commercial development, especially as a healthier alternative with optimal nutritional value.</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2024-12-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/torani/article/view/41868</dc:identifier>
	<dc:identifier>10.35911/torani.v8i1.41868</dc:identifier>
	<dc:source xml:lang="en">Torani Journal of Fisheries and Marine Science; Vol. 8 No. 1 (2024): VOLUME 8, NOMOR 1, DECEMBER 2024; 13-20</dc:source>
	<dc:source>2615-6601</dc:source>
	<dc:source>2621-5322</dc:source>
	<dc:source>10.35911/torani.v8i1</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/torani/article/view/41868/12275</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Torani Journal of Fisheries and Marine Science</dc:rights>
</oai_dc:dc>