© IJARW | ISSN (O) - 2582-1008 July 2022 | Vol. 4 Issue. 1 www.ijarw.com IJARW1706 International Journal of All Research Writings 69 THE EFFECT OF TAPIOCA FLOUR ON THE APPEARANCE OF CATFISH NUGGETS [CLARIAS SP] Aulia Andhikawati 1 , Rega Permana 2 Fisheries Programme Study of PSDKU UNPAD Pangandaran, Pangandaran District, West Java ABSTRACT Fishery products are one of the sources of animal protein whose availability is abundant, easy and cheap to obtain. The abundance of seawater and freshwater fishery products is one of the potentials to be used as processed fishery products. The most economical fish farming is catfish farming. Catfish can be used as one of the frozen processed products so that it has a high selling value. One of the frozen products that is quite popular is fish nuggets. This study used different tapioca flour concentration treatments, namely 20%, 25%, and 30%. Fish nuggets were tested for amendment value and organoleptic value on taste, appearance, aroma, and texture. The results showed that the use of different concentrations resulted in different nugget yield yield values . At concentrations of 20%, 25%, and 30% resulted in amendment values of 16, 18, and 20. Organoleptic values on appearance, aroma and texture show no different results. While the organoleptic value in taste shows different results. At a concentration of 20% produces an organoleptic average value of 8. At a concentration of 25% produces an organoleptic average value of 8. At a concentration of 30% produces an organoleptic average value of 8.5. Keyword: catfish, nuggets, organoleptics, tapioca flour 1. INTRODUCTION Fish is one of the most consumed sources of animal protein, is easy to get, and has a relatively affordable price. In addition, in terms of its nutritional value, according to [1]. that it is found in the composition of omega 3 fatty acids contained in fish meat which are beneficial for the health of the body. The abundance of fish production, both freshwater fish and seawater fish, is a potential to be utilized by the community. One way to use it is by processing it into fishery products with high economic value. Processed products that are made from fish and have been widely circulated in the market are fish nuggets. Fish nuggets are one of the processed fishery products that have good taste and good nutritional content. Fish nuggets can have a variegated shape to attract consumers, especially children. Fish nuggets are generally made from fishery products that are easy to find and also easy to process. The technique used in making fish nuggets is very simple, namely by making a dough made from fish meat mixed with eggs, flour, flavoring and other mixed ingredients. After the dough is mixed the next process is steaming which aims to ripen the nugget dough. After that the dough will be cooled and also shaped as desired, wrapped in breadcrumbs, packaged and further frozen so that the nuggets become durable [2]. A common problem when making nuggets is the texture of the nuggets that are too mushy, crumbly or a mixture that is not compact. Catfish nuggets are an innovation in fish consumption so that people are more interested in consuming processed products derived from fishery products [2]. Fish nuggets are ready-made frozen food products, briefly their manufacture is carried out by grinding fish, mixing spices, molded in a baking dish, then steamed and greased with wet flour and breadcrumbs. This preparation is widely loved by the public because it has an attractive appearance, delicious taste, distinctive aroma, and compact texture. However, a lot of fish nuggets on the market have different textures, colors, flavors. One of the factors influencing the characteristics of the fish nuggets made is the concentration of their tapioca flour use. Thehigh p of tapioca flour can affect the color, texture, taste and aroma of fish nuggets. In addition, in each stage of its manufacture it can