The Making Meatballs Based Main Milk Fish with Addition of Small Crab

Abstract: The research aims to determine the effect of addition of small crab meat on making meatballs milkfish and panelists acceptance level of the quality of the resulting meatballs. he research was conducted using complete randomized design (CRD) with three treatments, treatment A small crab meat in the form of the addition of 5%, B treatment by 10%, C treatment by 15% and the control treatment (without the provision of small crab meat). The parameters analyzed were the value of organoleptic (taste, color, smell and texture) conducted by 14 panelists using a scale of 1-9 with 5 rejection limits. Organoleptic test data were analyzed with descriptive analysis. The results showed the addition of small crab meat in this research give effect to the preference level panelists to meatballs produced where for all the organoleptic, then the control treatment had the lowest values. Nevertheless, the parameters associated with the aroma, the most preferred meatballs panelist is the addition of small crab 5%, most preferably the addition of texture parameter small crab 15%, while the parameter most preferred color and flavor panelists on the addition of small crab meat 10 and 15%. Keywords: meatballs, milkfish, and small crab mea