Sukoso, Hartati Kartikaningsih, Nizam Hidayaturrahman, Nilo Dewi Putri Damayanti, Ching Fui Fui, Ilham Misbakudin Al Zamzami
Fish meatballs are widely consumed in Indonesia; however, their development has primarily emphasized texture and sensory characteristics rather than nutritional composition. This study aims to evaluate the amino acid and fatty acid profiles of Saurida tumbil meatballs formulated with tapioca starch, arrowroot starch (Maranta arundinacea), and seaweed flour (Eucheuma cottonii), compared with two commercial fish meatball products. An experimental laboratory-based study was conducted using a completely randomized design (CRD). Three treatments were evaluated: commercial fish ball A, commercial fish ball B, and formulated Saurida tumbil fish balls. Amino acid composition was determined using High Performance Liquid Chromatography (HPLC), while fatty acid profiles were analyzed by gas chromatography following lipid extraction and fatty acid methyl ester preparation. Amino acid data were statistically analyzed using the analysis of variance (ANOVA) at a 5% significance level (α=0.05), and statistical processing was performed using IBM SPSS Statistics version 26. All analyses were conducted under controlled laboratory conditions to ensure accuracy and reproducibility. The results showed that Saurida tumbil meatballs contained a complete range of essential amino acids, including lysine, leucine, isoleucine, valine, threonine, phenylalanine, and arginine, indicating high protein quality. Significant differences in amino acid composition were observed between the formulated and commercial products, reflecting variations in raw materials and processing methods. The fatty acid profile of Saurida tumbil meatballs comprised saturated, monounsaturated, and polyunsaturated fatty acids, presenting a more balanced composition compared with commercial samples. The incorporation of arrowroot starch and Eucheuma cottonii flour contributed to the retention of nutritionally important fatty acids during processing. © 2026, Egyptian Society for the Development of Fisheries and Human Health. All rights reserved.
Faculty of Fisheries and Marine Science, University of Brawijaya, Malang, 65145, Indonesia; Borneo Marine Research Institute, University Malaysia Sabah, Sabah, Kota Kinabalu, Malaysia; Coastal and Marine Research Center, University of Brawijaya, Malang, 65145, Indonesia
