Abstract:
The study was intended to examine the effect of addition of seaweed on consumer acceptance of squid ball. About 2 kg squid was taken from a fish market in Pekanbaru. Four types of squid balls were prepared from squid meat which was fortificated with 0%, 5%, 10%, and 15% seaweed. The squid balls were evaluate for consumer acceptance, chemical composition, and Total Coliform. The results indicate that the squid balls added with 5% seaweed was the most preferable by consumers. Squid balls contains: 73.89% water, 10.93% protein, 0.14% fat, 4.24% crude fiber, and 4 MPN coliform/g.
