The Effect of Adding Catfish Bone Flour on the Preference Level of Catfish Meatballs

Abstract

Catfish is a commodity in great demand by the Indonesian people because it is easy to process. The utilization of fish bone waste is not optimal because many people only use meat. Fish bones can be processed into flour as a food additive with high calcium. This research aims to determine the appropriate percentage of catfish bone flour added to catfish meatballs and its effects on the preference level among the panelists. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. This research used an experimental method with 5 treatments of adding catfish bone flour into catfish meatballs: 0%, 5%, 10%, 15%, and 20%. The assessment of the level of preference was carried out by 20 semi-trained panelists. This research observed the organoleptic attributes (appearance, aroma, taste, and texture) and physical characteristic (folding test). Statistical analysis of this research used non-parametric statistics such as Friedman test, followed by a multiple comparison test, and determined the best treatment using the Bayes method. The results of statistical analysis and Bayes showed that the addition of 10% catfish bone flour to catfish meatballs was the best treatment preferred by the panelists.