The Study On The Production Of Tilapia Patty

Abstract

This study focuses on the production of meat patty slices product from tilapia fish. The problem regarding the meat supply in the market relates to its cleanliness and safety as well as halal status and the limited number of processed products based on tilapia fish. This project aims to produce fish patty developed from the popular freshwater species, tilapia. The research methodology consists of three phases: the development and production phase of the fish patty product, the respondent's acceptance study phase, and the laboratory analysis phase. In the first phase, the production of the product involves the process of preparing fish fillet from tilapia fish, then blended, steamed, shaped and stored in an airtight container at a temperature of - 20 degrees Celsius. In the second phase, the set of questionnaires were distributed randomly to 100 respondents among the staff and students of the Politeknik Jeli Kelantan to determine the level of acceptance for the fish patty produced. Tilapia fish patty was successfully produced, the product acceptance test carried out on 100 respondents showed that a min score of 4.3, 4.2 and 4.3 were obtained for taste, smell and marketability. The protein, carbohydrate, energy and fat content were 16.8 g, 2.2 g and 102 kcal and 2.9 g respectively. Aside from being fried, this tilapia fish patty can be consumed with burgers, sandwiches, soups, and other foods. This product is expected to offer good market potential as well as supporting TVET learning, which teaches students and communities how to turn surplus fish into commercially valuable foods.