Abstract : The aim of research to know the effect of tapioka’s concentration as stuffing agents and time of dring “fish leather” tuna fish. The research of method was used Rendomize Block design with 2 factors. Each factors consisted of 3 levels with 3 repeat. Variable from reseach is tapioka’s consentration consist of 1.5% (p1), 3.-0% (p2), 4.% (p3) and time of dring consist 5 hours (l1), 6 hours (l2), 7 hours (l3).The parameter used water rate, starch rate, protein rate and organoleptic test consist colour, teste, flavour, and textur. The result of reseacrh were showed that stuffing agent consentration an effect to starch rate, protein rate “fish leather” tuna fish. Time of dry an effect to flavour “fish leather” tuna fish, but interaction between tapioka’s concentration as stuffing agents and time of dring an effect to colour “fish leather”
Keywood : Karakteristik, Fish Leather, Ikan Tongko
