Karakteristik Kimia Bakso Ikan Barakuda (Sphyraena genie) dengan Penambahan Karaginan

Abstract

Diversification of processing fisheries is an effort to increase people’s fish consumption because fish contains nutrients needed by the body. Fishball are product are very popular among the community, both adults and children who live in urban and rural areas. The addition of carrageenan is intended to increase fiber content in fishballs. The purpose of this study was to determine the best percentage of carrageenan to increase fiber content in barracuda fishballs. This study used a completely randomized design with 5 treatments adding different percentages of carrageenan: K1 (0%); K2 (0.25%); K3 (0.50%); K4 (0.75%); K5 (1%), each treatment was repeated 3 times. The parameters consisted of water, protein, fat, ash