Effect of sweet potato (Ipomoea batatas L.) flour to the properties of marine white flesh fish's fish ball and cat fish's fish ball

Abstract

This study was conducted in order to determine the effect of sweet potato (Jpomoea batatas L.) to the properties of marine white flesh fish' fish ball and cat fish's fish ball. Sweet potato flour was actually one of food product that can be produced from sweet potato and had a potential to substitute wheat flour because it's high in diet fiber, vitamin C, and beta-carotene. In this study, sweet potato flour was produced, followed by production of surimi from marine white flesh fish and cat fish, and finally fish balls were produced. Four samples of fish balls were produced. In fish ball production, standard wheat flour was been substitute with sweet potato flour. Once the fish balls were finish, proximate analysis, quality assessments, and sensory evaluation were conducted. Range of proximate composition of four fish ball samples were moisture content (21.6 - 28.3 %), protein content (17.6 - 27.4 %), fat content (0.8 - 5.9 %), and ash content (0.8 - 0.9 %). Range for gel strength was between 104.68 gem until 174.45 gem. Folding test also been conducted, white flesh fish's fish balls had C grade while cat fish's fish ball had D grade. Fish ball using wheat flour had higher whiteness value compared to fish ball using sweet potato flour which had negative value of whiteness. This was because the color of fish balls using sweet potato flour was orange-red while fish balls using wheat flour was white. Cat fish's fish ball using sweet potato flour was most acceptable products in most categories (elasticity, hardness, juiciness, chewiness, and overall acceptance) in terms of panelist acceptance.