The Use of Durian Seed Flour as Tapioca Substitution in Colorful Catfish Meatball Processing

Abstract

Meatball is very popular and well-liked by all the people in Indonesia. Meatball is made from basic ingredients binding (source of starch), meat and seasonings. The source of starch in making meatball is tapioca starch. Currently, the source of starch that has not been widely used is durian seed starch, where durian seeds are by-products that are generally discarded after fruit meat is eaten. This study aimed to determine utilize durian seed flour as an alternative to tapioca substitutes, either in part or in whole in the making of colorful catfish meatball. The research method used was an experimental study, which carried out experiments in making colorful meatball with a completely randomized research design (CRD) of one factor, namely the addition of durian seed starch 0%, 50%, and 100%. The results showed that the meatball with 50% durian seed flour substitution to the best organoleptic tapioca starch both in terms of appearance, texture and taste.