Pengolahan Tahu Bakso Ikan Cakalang (Katsuwonus Pelamis) Di UMKM Ariandi, Desa Waipo, Kelurahan Letuaru, Kota Masohi, Maluku Tengah

Abstract

Meatball tofu is an alternative source of vegetable and animal protein, considering 
that both are made from tofu which is a source of vegetable protein and fish which is a 
source of animal protein. This research was conducted to determine the processing process 
of fish ball tofu in Ariandi SMEs, Waipo Village, Districts Letuaru, Central Maluku. This 
study aims to determine the processing flow of skipjack  meatballs. The research was 
conducted by observing and surveying Ariandi SMEs with direct participation from the 
process of receiving raw materials, to the final product of skipjack fish balls by testing the 
organoleptic quality of raw materials, sensory quality of the final product of skipjack fish 
balls, yield and temperature. The results showed that the processing of skipjack fish balls 
had been done well. The results of the organoleptic values of skipjack raw materials have 
an average mucus parameter of 7.08; meat 7.17; smell 7.25 and texture 7.58. Hedonik 
results of the final product skipjack fish ball appearance parameter 7.25; smell 7.08; The 
taste was 7.83 and the texture was 8.3, the yield was 800% and the processing and boiling 
temperatures were well applied.