Barracuda based Meatball supplemented with nata de coco and Southern Native Leave (Puk-Miang)

Abstract

This research aimed to make use of agricultural by-product especially Southern native leave extract (Puk-Miang) as part of nata de coco making as a healthy dish. Results revealed that Puk-Miang extracted liquid was composed of 0.39% ash, 0.75% fat and 0.09% protein content respectively. Microbiological examination demonstrated that total viable count was less than 30 CFU/g. A ratio of 1:3 (coconut water: Puk-Miang liquid extract) was used and whitish jelly layer (23 x 40 x 1 cm (Width x Length x Thickness) was formed. Proximate analysis of resultant nata de coco product revealed that its moisture, ash, fat, and protein content were of 0.85, 0.07, 1.09 and 0.36% . Derived nata de coco was added into Baracuda based meatball were of 5, 10 and 15% respectively and results found that 10% nata de coco supplemented meatball increased its gel strength compared to control ( P≤ 0.05). This corresponded to microstructural investigation of Barracuda based meatball gel in a way that 3- dimensional structure was a consequence of thorough mix or combination of fish protein and fiber strand of nata de coco. Microbiological examination of the product revealed that < 30 CFU/g was found as organoleptic result showed that 10% nata de coco supplemented Barracuda based meatball formulation was most accepted.