@article{Musdalifah_Tanod_2016, title={TINGKAT PENERIMAAN KONSUMEN TERHADAP BAKSO IKAN LELE DENGAN KONSENTRASI DAGING YANG BERBEDA}, volume={1}, url={https://jurnal.stplpalu.ac.id/index.php/kauderni/article/view/4}, DOI={10.47384/kauderni.v1i1.4}, abstractNote={<p><em>Increased production of catfish in Central Sulawesi was not followed by an increase in the </em><em>consumption of meat catfish. Diversification of products made from meat catfish, into attractive </em><em>products such as meatballs need to be done. This study aims to determine consumer acceptance </em><em>of meatball use catfish meat. This study uses 4 treatments and 3 repetitions. The parameters </em><em>tested in each treatment, the ash content, moisture content and organoleptic assessment. The </em><em>treatments were given, namely variations in the concentration of meat catfish 200 g, 400 g, 600 </em><em>g and 800 g. The results showed the ash content meatballs catfish ranging from 0.64% to </em><em>0.93%. The water content meatball catfish of each treatment ranged between 66.75% - 70%. </em><em>Value organoleptic appearance meatballs catfish range of 6.33 to 6.83. Smell value of </em><em>meatballs catfish ranging from 6.50 to 6.83. Flavor value of meatballs catfish ranging from </em><em>6.33 to 6.83. Texture value of meatballs catfish ranging from 6.33 to 6.83. From the results of </em><em>this study concluded that the levels of ash and water content meatball catfish from each </em><em>treatment were given still meet the Indonesian National Standard and meatballs catfish with </em><em>meat concentrations of 600 g and 800 g preferably panelists</em></p&gt;}, number={1}, journal={KAUDERNI : Journal of Fisheries, Marine and Aquatic Science}, author={Musdalifah and Tanod, Wendy Alexander}, year={2016}, month={Sep.}, pages={8-13} }