Physical properties of long jawed mackerel fish (Rastrelliger kanagurta L.) balls with added concentration of canna starch (Canna edulis Kerr.)

Abstract

Canna starch can be used in place of tapioca as a meatball filler, as fish meatballs are among the dishes that require filler. The purpose of the research was to determine the canna starch concentration that produces mackerel fish balls with the optimal physical properties. In this experiment, a completely randomized block design (CRBD) was used with a single factor, the concentration of canna starch. Seven concentrations of canna starch (w/w) were used as treatments: control with tapioca, 5%, 10%, 15%, 20%, 25%, and 30%. In this research, physical testing and fish ball production were utilized. The acquired data were analyzed statistically using the Bartlett and Tuckey test, the ANOVA test, and the High Significant Different test at the 5% significance level. The best addition of canna starch was determined to be treatment P1 (5%) with a hardness value of 277.75 N, a springiness value of 14.55 mm, and a cohesiveness value of 1.06.