Kadar Air, Kekenyalan, Kadar Lemak Dan Citarasa Bakso Daging Sapi Dengan Penambahan Ikan Bandeng Presto (Channos Channos Forsk)

Abstract

The experiment was conducted to determine the water content, elasticity, fat content and flavour of Beef Meatballs with Addition of Milkfish Presto. Data of chemical composition and phisycal properties were analysed using analysis of variance from completly randomized design. Treatment used in this experiment by Addition of Milkfish Presto during the making of beef meatballs of 0%, 5%, 10% and 15%. The result showed that the milkfish Presto can affecting the elasticity, fat content and flavour in the nugget so as to provide a better functional value to the product without affecting the water content