PROKSIMAT DAN ORGANOLEPTIK SIOMAY IKAN LELE (Clarias batrachus) DENGAN PERBANDINGAN TEPUNG DAN DAGING

Abstract

Siomay is a dimpsum made from minced meat, wrapped in spring roll and topped with vegetables. Catfish meat can be processed into dumplings, which is always available throughout the year. The research purpose achieved the best ratio of wheat flour: tapioca flour: fish meat to make dumplings. Comparison of flour: tapioca flour: fish meat consists of O (50: 50: 0), A (45:45:10), B (40:40:20), C (35:35:30), D ( 30:30:40). The best treatment results was D with a moisture content 75.52%, ash 5.65%, fat 3.10%, protein 14.46% and carbohydrates 76.79% and organoleptic values of appearance 7.5, odor 6.9, taste 7.6 and texture 8.2.