Product Quality and Economic Evaluation of Spicy-Filled Meatballs from Green Mussel (Perna viridis)
Abstract
Green mussel (Perna viridis) has potential for diversification into value-added fishery products. This study evaluated the production flow, sensory quality, preliminary storage observation, economic feasibility, and value added of green mussel-filled meatballs. The product was prepared using 200 g of green mussel meat as a spicy filling and evaluated using sensory testing, descriptive storage observations, business feasibility indicators, and the Hayami value-added method. Sensory scores ranged from 8.0 to 8.5, with all attributes exceeding the minimum requirement of SNI 7266:2017. During preliminary storage observations over six days, frozen samples remained relatively unchanged, whereas samples stored at room temperature and under hot/sun-exposed conditions showed visible and sensory deterioration within approximately 2–3 days. Production of 15 cups generated IDR 150,000 in revenue from a recorded cost of IDR 119,650, resulting in an operating surplus of IDR 30,350, an R/C ratio of 1.25, and a break-even point of approximately 5 cups. Hayami analysis generated IDR 151,750 kg⁻¹ of green mussel in value added, with a 20.23% value-added ratio, classified as moderate. These findings indicate that green mussel-filled meatballs have promising sensory characteristics and positive economic potential as a diversified fishery product.
Keywords
- Economic feasibility,
- green mussel,
- meatballs,
- sensory quality,
- value added
Data Availability Statement
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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Published 2026-11-30
Copyright (c) 2026 Resti Nurmala Dewi, Medal Lintas Perceka, Kholifatul Imroatin
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How to Cite
Nurmala Dewi, R., Perceka, M. L., & Imroatin, K. (2026). Product Quality and Economic Evaluation of Spicy-Filled Meatballs from Green Mussel (Perna viridis). Terra Alimentaria, 1(1), 40-48. https://doi.org/10.68076/terra.2026.1.1.40-48