The addition of seaweed flour (Kappaphycus alvarezii (Doty) Doty ex Silva) and carrageenan on the preference level of freshwater pomfret meatballs

This research aims to determine the effect of seaweed flour and carrageenan addition to freshwater pomfret meatball products which are preferred by panelists. This research was conducted in the fisheries technology laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University in December 2018. The method used in this research was experimental method with 15 semi-trained panelists and 3 treatments namely control treatment, carrageenan addition, and addition of seaweed flour based on pomfret surimi weight percentage. The parameters observed in the study were the hedonic test with organoleptic characteristic parameters including appearance, aroma, texture, and taste of pomfret meatballs, and folding test. The results showed that all treatments were still preferred by panelists, however the treatment of seaweed flour addition produced pomfret meatballs with a better level of preference compared to other treatments, with the average value characteristic of appearance 5.7; texture 8.2; taste 7.1; and aroma 7.1. The highest alternative was 7.49 and value of pomfret meatballs taste 0.43; the folding test result was equal to 4 which indicates that pomfret meatballs can be considered as elastic.