Physicochemical and Sensory Evaluation of Novel Composite Flour System in Saurida tumbil Fishballs: Arrowroot (Maranta arundinacea) and Seaweed (Eucheuma cottonii) as Sustainable Tapiocal Alternative

Diversification is a strategy to enhance the market value of rucah fish by expanding processed products, such as fish balls, to boost fish consumption. Substituting arrowroot flour (Maranta arundinacea) and Eucheuma cottonii flour aims to optimize the use of fish as a nutritious ingredient, offering a healthy, economical, and appealing alternative for food products or snacks. The purpose of this study is to determine the effect of tapioca flour substitution with arrowroot root flour and E. cottonii flour on the physical, chemical, and organoleptic characteristics of log fish meatballs. This study used a non-factorial complete random design (CRD), with 18 levels of treatment, namely: tapioca flour (A) 0, 22.5, and 30g; arrowroot root flour = (B) 15, 22.5, and 30g; E.cottonii flour = (C) 22.5 and 30g, with 3 repeats. The results showed that the substitution treatment of tapioca flour with arrowroot root flour and E. cottonii flour had a real effect (P<0.05) on all test parameters, except that the carbohydrate and fat levels did not show a real effect (P>0.05). This product was found with an average carbohydrate content at 27.07%, protein content at 10.44%, fat content at 2.20%, water content at 58.08%, ash content at 0.80%. It show that the fish meatballs produced have better nutritional content.  According to the Indonesian National Standard (SNI) for fish meatballs, the quality requirements specify a maximum water content of 70%, a maximum ash content of 2%, and a minimum protein content of 7%. The analyzed product meets these standards, as its water and ash contents are below the maximum limits, while its protein content is well above the minimum requirement.