Pengaruh Penambahan Tepung Porang (Amorphophallus oncophyllus) Terhadap Karakteristik Fisikokimia dan Organoleptik Bakso Ikan Bandeng (Chanos chanos)

Fish balls are a popular fish-based processed product in the community. Porang
flour, rich in glucomannan, has a strong water-absorbing capacity and serves as a binding
agent in fish ball production. This study aims to examine the effect of adding porang flour
on the physicochemical and organoleptic characteristics of fish balls. The research design
used a Completely Randomized Design (CRD) with six porang flour treatments (0%;
2.5%; 3%; 3.5%; 4%; and 4.5%) and four replications. The analysis results showed that
the addition of porang flour had a significant effect on moisture content, ash content,
hardness, springiness, and organoleptic tests of color, aroma, texture, and preference, but
did not significantly affect fat, protein, carbohydrate content, and taste. The P3 treatment
(3.5% porang flour) produced fish balls most preferred by the panelists, with 68.94%
moisture content, 1.83% ash content, 6.19% fat content, 11.15% protein content, 12.51%
carbohydrate content, 32.25 N hardness, and 12.35 N springiness.