Chemical analysis and organoleptic properties of banana blossoms (Musa paradisiaca) as filler for catfish (Clarias sp.) fish floss

• Published in: Journal of physics. Conference series Vol. 1869; no. 1; p. 12008
• Main Authors: Perdana, W W, Widowaty, W, Sofia, D R, Setiawan, Y, Hadayanti, D, Zakaria, A
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.04.2021
• Subjects: Bones; Catfish; Chemical analysis; Cotton; Fillers; Frying; Ingredients; Meat; Moisture content; Pattern analysis; Physics; Proteins; Texture; Variance analysis

Abstract Meat floss or known as Abon (Indonesian) made from dried meat and has a fluffy texture similar to cotton coarse. The crude protein content of meat floss was less than 15%. Catfish ( Clarias sp. ) has rough fiber and does not contain many bones that are ideal for the main ingredients for mea...