| dc.description.abstract |
Meatballs are a popular Indonesian dish, popular not only for their affordability but also for their delicious taste. This research aims to obtain the best treatment results and quality according to the Indonesian National Standard (SNI) from a combination of catfish and chicken meat with the addition of the transglutaminase enzyme. The research method used a Completely Randomized Design (CRD) with five treatments and three replications: PB1: (200 grams of catfish, 0 grams of chicken, and 6 grams of transglutaminase enzyme added), PB2: (150 grams of catfish, 50 grams of chicken, and 6 grams of transglutaminase enzyme added), PB3: (100 grams of catfish, 100 grams of chicken, and 6 grams of transglutaminase enzyme added), PB4: (50 grams of catfish, 150 grams of chicken, and 6 grams of transglutaminase enzyme added), and PB5: (0 grams of catfish, 200 grams of chicken, and 6 grams of transglutaminase enzyme added). The parameters tested were organoleptic, including color, aroma, taste, texture, folding test, and pH. The test data were analyzed using analysis of variance (ANOVA) and further testing using the Duncan's Multiple Range Test (DMRT). The results showed that the organoleptic test, folding test, and pH test showed significant differences and still met the quality requirements for beef meatballs according to SNI 01-3818-1995. |
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