Abstract:
The objective of this research is to get the best formula in making banana’s heart and fish sausage meatball, and to find out the effect of banana’s heart and fish sausage ratio towards the quality of the meatball. The method used in the research is Complete Randomized Design (CRD) with three replications of five treatments and treatment consists of JPI1 (heart’s banana 90 : fish sausage 10), JPI2 (heart’s banana 80 : fish sausage 20), JPI3 (heart’s banana 70 : fish sausage 30), JPI4 (heart’s banana 60 : fish sausage 40), JPI5 (heart’s banana 50 : fish sausage 50). The result of the research shows that the ratio of banana’s heart and fish sausage significantly effect to the fiber content, moisture content, ash content, protein content, taste, texture and non significantly effect to the aroma, color, and overall. Based on the evaluation of organoleptic hedonic test of color, aroma, taste, texture and overall, the panelist gives the evaluation from like to between quite like and and quite dislike to the banana’s heart and fish sausage meatball. The best treatment in this research are JPI4, and JPI5.
