| Issue |
BIO Web Conf.
Volume 171, 2025
The Frontier in Sustainable Agromaritime and Environmental Development Conference (FiSAED 2024)
|
|
|---|---|---|
| Article Number | 02017 | |
| Number of page(s) | 12 | |
| Section | Science and Technology for Sustainable Agromaritime | |
| DOI | https://doi.org/10.1051/bioconf/202517102017 | |
| Published online | 04 April 2025 | |
Effects of modified casava flour (MOCAF) substitution on physicochemical properties and sensory attributes of threadfin bream (Nemipterus sp.) meatballs
1 Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, 65145, East Java, Indonesia
2 Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia
* Corresponding author: alislah@ub.ac.id
Currently, the utilization of threadfin bream is limited to basic processing methods, resulting in low consumer acceptance. This study investigated the effects of modified cassava flour (MOCAF) substitution on the physicochemical and sensory properties of threadfin bream (Nemipterus sp.) meatballs. A completely randomized design was employed with seven treatments: MOCAF substitution at 0%, 20%, 40%, 60%, 80%, 100%, and a commercial product as a positive control. Results demonstrated significant effects (p < 0.05) of MOCAF substitution across all evaluated parameters. The optimal formulation, determined through sensory evaluation, was achieved with 40% MOCAF substitution, yielding the following characteristics: sensory scores for appearance (4.50 ± SE), aroma (4.31 ± SE), texture (4.52 ± SE), and taste (4.37 ± SE); proximate composition of moisture (67.53%), protein (14.47%), ash (1.64%), lipid (0.55%), and carbohydrate content (15.81%); textural properties with elasticity of 60.97 N; and instrumental colour measurement with lightness (L*) value of 60.97. The optimal formulation consisted of 60% tapioca and 40% MOCAF, which exhibited superior mechanical and sensory attributes.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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