PEMBUATAN BAKSO MENGGUNAKAN DAGING IKAN GABUS

Jauharuddin, Muhammad Rif'an (2019) PEMBUATAN BAKSO MENGGUNAKAN DAGING IKAN GABUS. Diploma thesis, Politeknik NSC Surabaya.

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Abstract

The purpose of the experimental study was to determine the level of consumer preference for cork fish meatballs which included 1.) aroma, 2.) texture, 3.) elasticity, 4.) taste. The procedure of the research was to observe the prescription standards of the experts then apply it into an experimental recipe so that it becomes a cork fish meatball formula that is acceptable to the community. The author concludes that the aroma, taste, texture and suppleness of meatballs that use cork fish meat that can be accepted by the community is with cork fish meatball formula which consists of several ingredients, namely ground beef without spines 125 gram cork fish, 2.5 grams of garlic, flour tapioca 15 grams, 10 gram salt and 2 gram pepper.

Keywords: Meatballs, Cork Fish, Organoleptic Test.

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