The Effect of Additional Tempeh and Oyster Mushroom on Level of Preference and Nutritional Content of Catfish Meatballs as an Alternative of Healthy Snack

Abstract

Catfish meatballs added with tempeh and oyster mushrooms are combination ingredients that contain good nutrition for health, besides that the ingredients used are often found in market and often consumed by public. The purpose of this study was to determine the effect of additional tempeh and oyster mushrooms and nutritional content (energy, carbohydrates, protein, fat, fiber, moisture content, and ash content) on composition of the best catfish meatball formula on preference level of catfish meatballs as an alternative of healthy snack. Design of this study used 2 factors, namely 2 steamed tempeh (30% and 50%) and 3 steamed oyster mushrooms (80%, 90%, 100%). Data from hedonic test results were analyzed using parametric statistics, namely Two Way Anova test. Then results of hedonic test which had significant effect, further analysis was carried out with Duncan test to find 1 best fish meatball product. One of the best formulas for catfish meatballs is addition of 50% steamed tempeh and 100% steamed oyster mushrooms. Results of nutritional content test for 1 best formula per 100 grams of fish balls are energy of 256.80 kcal, carbohydrates 38.01%, protein 11.28%, fat 4.65%, fiber 2.36%, water content 38.90% , and ash content of 1.68%.