Effect of natural dyes onquality of catfish ball (pangasius hypophthalmus) During cold storage (± 50c)

Abstract

The purpose of study was to determine the effect of natural dyes on (floor, carrots, yeast) catfish balls during 0, 10, 20, 30, 40 days of storage at a cold temperature (± 5° C). Strorage is best at day 20. Catfish balls made from natural dyes with 10% for each concentration. The result was evaluate to and proximate analysis (content, protein content, ash content) in meatballs catfish is 10%. Were organoleptic (color, scent, texture, taste), and total bacteria (TPC) the result showed that fat content for each treatment was 0.21%, 3.71%, 3.25%, 3.93%; ash content of 2.64%, 5.62%, 6.26%, 8.00%; carbohydrate content of 13.70%, 9.77%, 12.79%, 11.61%, and total bacteria colony 2.05x105 cells/g, 1.68x10. The results showed that the meatballs natural dyes are given leaf value best results. The water content of 54.16%, 49.54%, 51.17%, 49.50%; protein content of 12.85%, 19.31%, 11.07%, 16.93%, total bacteria colony 2.05x105, 1.68x105, 1.75x105, 1.63x105 cells/g.

Keywords: Meatballs, natural dyes, catfish.