Karakteristik Bakso Ikan dari Campuran Sumiri dari Ikan Layang (Decapterus spp) dan Ikan Merah (Lutjanus sp) pada Penyimpanan Suhu Dingin

Abstract

The utilization of Mackerel Scand (Decapterus spp) has not been done yet optimally. This species is potential fish to be processed into sumiri that is a raw material of fish jelly product, such as fishball. Mackerel Scad contains red meat in greater proportion compared using alkaline leaching methode; and mixed with Red Snapper (Lutjanus sp) sumiri to be used a raw material of fishball.