Abstract:
The study was conducted to develop tilapia otak-otak, to study its physico-chemical characteristic and also to determine its nutritional value and sensory attribute with four different formulations included the formulation for tenggiri otak-otak which was used as controls. The analysis that was done include proximate analysis to determine fat, protein, carbohydrate, moisture and ash content, physical analysis and sensory evaluation to compare with the commercial otak-otak that were used tenggiri fillet. Four different formulation were done with different content of fish fillet. Texture analysis was done by used TAXTi Texture Analyzer (Stable Micro System, Survey, England) with prob Warner - Bratzler Blade (HOP/BS) as byte simulation. The platform that was used is heavy duty platform (HDP/90). Fat analysis was used Soxhlet Extractor and protein analysis was used Foss Tecator, Kjeltec System.
