Substitusi labu kuning (Curcubita moshcata) untuk perbaikan mutu bakso ikan nila (Oreochromis niloticus)

Abstract

The aim of this study was to determine the level of substitution of a yellow pumpkin in the formulation of nile tilapia fish balls. The effect of yellow pumpkin substitution in the level of 0, 10, and 20% was investigated. The Nile tilapia fish ball substituted with yellow pumpkin was analyzed in term of β-carotene content and organoleptic test with 20 panelists to determine consumer acceptance of products This study uses a completely randomized design (CRD) with 3 treatments and 3 replications. The result showed that fish ball with 20% substitution of yellow pumpkin is the best formulation in terms of β-carotene content and sensory acceptance (color, texture, taste, aroma).