SUBSTITUTION OF GARUT STARCH AND GURAMI FISH IN THE PRODUCTION OF FISH FLOSS ROLLS

Abstract

Indonesia is a maritime nation and the world’s second-largest producer of fish for human consumption after China; however, fish consumption in Indonesia remains very low, ranking 20th globally in terms of per capita fish consumption. In addition to fish, Indonesia has vast land suitable for agriculture, such as root crops; however, the utilization of root crops in Indonesia remains very limited. Consequently, minor root crops in Indonesia are rarely utilized, such as the garut tuber. The garut tuber is a local food source with the potential to serve as an alternative to wheat flour. Furthermore, Indonesians have a strong preference for bread and other flour-based foods, leading to an annual increase in wheat imports. This study aims to: (1) Develop an optimal recipe for making rolled meatloaf using garut starch and gurami fish as substitutes, (2) Determine the appropriate presentation and packaging for rolled meatloaf using garut starch and gurami fish as substitutes, (3) To determine the level of public preference for rolled meat floss bread made with garut starch and gurami fish substitutes, (4) To determine the composition and nutritional information of rolled meat floss bread made with garut starch and gurami fish substitutes, and (5) To determine the selling price and Break-Even Point (BEP) for rolled meat floss bread made with garut starch and gurami fish substitutes. The research method used was Research and Development (R&D) based on the 4D model: define, design, develop, and disseminate. This study was conducted from September 2025 to April 2026. The results of this study are as follows: (1) The optimal recipe for a rolled bread product using garut starch and gurami fish as substitutes consists of 30% garut starch and 10% gurami fish, while the fish floss uses 100% gurami fish meat (2) packaging made of clear mica for the semicircular lid and white mica plastic at the bottom to hold the bread, with package dimensions of 8 cm x 5.5 cm x 7 cm (3) A panel test of 80 participants showed that the developed product was preferred by more people (4) The nutritional values of the product are 9% fat, 10% protein, 9% carbohydrates, 10% dietary fiber, and 203 kcal (5) The selling price of the product is Rp 20,000 per piece, with a break-even point of 5 units