| dc.description.abstract | The purpose of this study was to determine meatballs with the addition of sikkam bark powder extract and storage time as well as the interaction between the two on the quality of mackerel meatballs. This research was conducted using a factorial completely randomized design (CRD) study with 2 factors, namely: Addition of sikkam bark powder extract (A): A0 (0%), A1(1%), A2 (2%), A3 (3%) and storage time (L): L1 (0 days), L2 (1 day), L3 (2 days), L4 (3 days), L5 (4 days). The parameters tested in this study were pH value, moisture content, ash content, fat content, protein content, total flavonoids, total microbes and organoleptic tests (color, aroma, texture, taste and general acceptance). The results of the research analysis showed that the addition of sikkam bark extract had a highly significant (P<0,01) effect on pH value, ash content, protein content, total flavonoids, total microbes, organoleptic color and taste. Storage time had a highly significant (P<0,01) effect on pH value, moisture content, ash content, fat content, protein content, total flavonoids, total microbes, organoleptic color, organoleptic aroma, organoleptic texture, organoleptic taste and organoleptic general acceptance. The interaction between the addition of sikkam bark extract and storage time had highly significant (P<0,01) effect on protein content, total flavonoids, organoleptic color, organoleptic texture, organoleptic taste, and organoleptic general acceptance. | en_US |
