NILAI ORGANOLEPTIK DAN SIFAT FISIK BAKSO TETELAN TUNA (Thunnus sp) DENGAN PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG SAGU

Tuna fish fillets are a by-product of tuna loin processing, which can be processed into various products such as meatballs. Fish meatballs are one of the diversified products that have high economic value and are usually made from mashed fish meat which has been washed several times using ice/cold water, and gone through a grinding process and then added fillers in the form of flour. The aim of the study was to determine the effect of the ratio of tapioca flour and sago flour on the organoleptic quality and physical properties of tuna tetelan meatballs (Thunnus sp). The method used in this study was an experiment (experiment) with three treatments. The results showed that tuna tetelan meatballs with treatment A1 produced the best value among the other two treatments both for organoleptic values ​​(Aroma, Taste, Color, Texture and Appearance) and physical properties (Fold Test and Bite Test) of the meatballs. The conclusion of this study is to produce meatballs with the best organoleptic values ​​and physical properties, it is best to use treatment A1 (22.5 gr of tapioca flour and 67.5 gr of sago flour)