Karakteristik Bakso Ikan Bilis (Stolephorus hamiltonii) dengan Komposisi Bahan Pengikat yang Berbeda


 Making anchovies meatballs is an effort to diversify and utilize fish as a source of protein be processed into food that the community likes. requires binder which generally tapioca flour. The utilization flour from local ingredients needs done determine its effect on anchovy meatballs' characteristics. purpose this study was physicochemical characteristics (moisture content, ash water holding capacity), microbiological (microbial count), sensory (color, taste, aroma, texture, overall preference) with various ratios sago starch yellow sweet potato research design used one-factor Randomized Block Design (RBD) comparing seven treatment levels (0:0, 30:30, 25:35, 20:40, 15:45, 10:50, 5:55) three replication. data obtained were analyzed statistically using ANOVA (?=5%), if there effect, it would continued BNJ test (?=5%). results showed ratio did not affect capacity meatballs. total number microbes in still within safe limits for consumption, according SNI 7266:2014. Sensory attributes affected by binders are appearance, while color binders. best 25:35 content 57.71%, 4.79%, 4.35%, 48%, TPC 9.90x104 CFU/g, 3.17 (slightly like), taste 2.97 (dislike), aroma 3.23 texture 3.20 preference 3.27 like).