Characteristics and Antioxidant Activities of Instant Fish Ball Flour from Tuna Trimmings with Addition of Various Extracts from Natural Ingredients

Abstract

Abstract This study aims to determine the chemical characteristics and antioxidant activity of instant fish ball flour from tuna trimmings with the addition of various extracts of natural ingredients. This study used an exploratory method with 4 treatments, namely the addition of purple sweet potato extract, root tuber extract, carrot extract, butterfly pea extract and control. The results obtained were instant fish ball flour has protein content of about 19%, water content of about 8%, fat content of about 3%, ash content of about 1.5% and carbohydrate content of about 67-68% for all treatments. In addition, the fish ball flour obtained also had antioxidant activity of 8.47, 13.87, 25.27, 22.96, 17.64 ppm / 100 ppm for the control treatment, purple sweet potato, beetroot, carrot and butterfly pea, respectively. Overall the fish ball flour obtained has sufficient nutritional value and also functional value that can be used in the manufacture of fish balls.