PENGARUH EKSTRAK SAWI HIJAU DENGAN KOMPOSISI BUBUR RUMPUT LAUT DAN TEPUNG TAPIOKA TERHADAP KUALITAS BAKSO IKAN TUNA

Meatballs are round food products or more obtained from a mixture of fish meat (meat content is not less than 50%) and starch or cereal with or without the addition of other food ingredients and allowed food additives. Meatballs generally have a chewy texture and tend to be tough, have less attractive colors, thus, innovations in the production need to be done, one of which is by adding the green mustard extract with a composition of seaweed puree and tapioca flour. This research is conducted from April to August 2017 at the Food Science and Technology Laboratory (ITP). This experiment uses factorial Randomized Block Design (RBD) with 3 replications, the treatment consisted of mustard green, seaweed puree, and tapioca flour. The parameters are water content, ash content, protein content, fat content, carbohydrate content, color or brightness, toughness, and organoleptic tests (taste, aroma, appearance, and suppleness). The results of this study indicate that spinach extract with a composition of seaweed puree and tapioca flour. Meatballs with the green mustard extract with the composition of the seaweed puree and tapioca flour addition have interaction on the yellowish value between the green mustard extract and the composition of seaweed puree and tapioca flour. The addition of the green mustard extract to meatballs has an effect on the value of water content, fat content, protein content, texture, and yellowish. The best treatment is found in R1 treatment which has an average water content of 66.99%, fat 2.496%, protein 1.21%, texture 6.28 mm/g/s, and carbohydrate 31.34%