Characteristics of the Sailfin Catfish (Pterygoplichthys pardalis) Fishball Based on the Ratio of Meat to Tapioca Flour

This study evaluated the physicochemical characteristics of fishballs made with sailfin catfish (Pterygoplichthys pardalis) meat and tapioca flour as the main ingredients. Sailfin catfish samples were collected from Tempe Lake, South Sulawesi, Indonesia at a site in the Tanasitolo District, Wajo Regency where many fishermen catch fish. The fishballs were made with four ratios (% by weight) of white catfish meat and tapioca flour: 40:60; 50:50; 60:40 and 70:30. Based on Likert scale preference tests, the best formulation with the highest preference was the 60:40 meat/flour ratio. Fishball characteristics were determined through organoleptic tests, proximate composition, and heavy metal (Hg, Pb, and Cd) content analyses in addition to microbiological tests (total plate count, Escherichia coli, Salmonella, Vibrio cholerae, V. parahaemolyticus, and Staphylococcus aureus). The organoleptic score for these fishballs was 7; water, ash, protein, and fat content were 63.87, 0.93, 22.47, and 2.44%, respectively. Heavy metal content and microbiological test parameters were all below the relevant food quality standard thresholds. Therefore, the sailfin catfish meatballs, with a meat to tapioca flour ratio of 60:40 meet the nutritional content requirements under Indonesian national standard SNI 7266: 2017. They are safe and fit for human consumption and organoleptically acceptable.