Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Abstract Indonesian love beef meatballs. However, meatballs have a high saturated fat content and are expensive. Tilapia fish can replace meatballs’ primary protein source. tilapia has low fillet yield of 20-30%, producing 65-89% waste. The use whole in the production balls increase benefits calcium- phosphorus-rich by-products. Osteoporosis-prone individuals need calcium foods. Notwithstanding, our preliminary research showed texture; thus, adding gelling agent (carrageenan) is necessary. Carrageenan not been examined balls. This study aimed to analyse balls’ sensory nutritional qualities with 1%, 2%, 3%, 4%, 5% carrageenan. used Complete Randomized Designs (CRD) three repetitions. ANOVA Duncan’s test were data. results that more carrageenan improved texture Therefore, it recommended make chewy dense. ash, fat, protein, calcium, phosphorus higher than balls, but water carbohydrates lower. Adding enhanced content, phosphorus, reducing carbohydrate for both Whole had ± 9 times (417.23 mg/100 gr) 32 (231.22 gr). roughly equal daily value 2:1. suggests by eating 250-350 grams daily, people prone osteoporosis meet their levels needs.