PENGARUH PENGGUNAAN PROPORSI TEPUNG TAPIOKA DAN TEPUNG BEKATUL TERHADAP KARAKTERISTIK FISIKOKIMIA BAKSO IKAN PATIN (Pangasius pangasius)

Meatballs are one of the most popular products among consumers, ranging from children to adults, with a fiber content of 0.5% of the adult daily fiber requirement. In making meatballs with a high fiber content at an affordable price, rice bran flour is chosen because it contains about 15-20% fiber. This study aims to investigate the effect of adding rice bran flour on the physicochemical and organoleptic characteristics, as well as the fiber content of the resulting meatballs. The method used is a Completely Randomized Design with 1 parameters and 6 levels. The data obtained were analyzed using Analysis of Variance (ANOVA) with SPSS software at a significance level of α = 5%. The results showed that the catfish meatballs with the addition of rice bran flour in terms of moisture content, ash content, fat content, protein content, carbohydrate content, and crude fiber were in accordance with SNI 7266-2017. The best treatment was found at a concentration of 35% rice bran, with chemical test results showing a moisture content of 69.57%, ash content of 1.93%, fat content of 7.66%, protein content of 10.23%, carbohydrate content of 10.59%, and fiber content of 11.19%. The physical test showed a tenderness of 21.31 N, while the organoleptic test indicated hedonic scores of 3.48 for taste, 4.72 for color, 3.80 for aroma, 4.08 for texture, and an overall score of 3.80.