Sensory Characteristics of Walnut Fish Balls Made from Sago Flour Filler

Meatballs are a type of food that is very well known and liked by the wider community ranging from children to adults. made skipjack tuna (Katsuwonus pelamis) have not been found in market, even though Maluku one potential commodities. Skipjack contains 19.6 g protein beneficial for growth children. The use local process it into nutritious product important, meaning reducing dependence on imported outside region. In addition tuna, walnuts also foods with high content (12.1%), so these two fortified meatballs By using several formulation treatments, namely ratio fish percent (100: 0; 80: 20; 60: 40; 40: 60 20: 80). This study aims determine best walnut base ingredients sago flour filler. benefit this consumers can consume produced, especially stunted who experience nutrition deficiencies. experimental design used was Factorial Complete Randomized Design 5 tuna: (%): 60; 80) replays So 10 units were obtained. data sensorily analyzed its characteristics including hedonic tests (very like, somewhat dislike) taste, aroma, chewiness/texture, color as quality hedonistic texture chewy, slightly chewy chewy) flavor savory, savory savory). Sensory conducted 30 trained panelists. fingerprinted manner if there noticeable difference, followed Tukey test 95% confidence level.