Addition of carrageenan fluor on preference level of mackerel nugget

• Authors: Shinta Siti Fatimah , Rusky Intan Pratama , Junianto Junianto , Evi Liviawati
• Languages of publication: EN

Abstracts

EN

This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.

Keywords

EN

carrageenan flour; elasticity level; mackerel nuggets

Discipline

• FISHERIES: FISHERIES

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2019
• Volume: 22
• Pages: 180-189

Contributors

author

Shinta Siti Fatimah

• Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia

author

Rusky Intan Pratama

• Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia

author

Junianto Junianto

• Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia

author

Evi Liviawati

• Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia

References

• [1] Arnesih. 2018. Flavor Powder Liquid Waste Characteristics Made From Raw Material Mackarel Tuna Filler With Wheat Flour. Global Scientific Journals 5 (1): 1-6.
• [2] Agustin, A., A. I. Saputri and Harianingsih. 2017. Optimization of Carrageenan Making from Seaweed Application for Crispy Biscuits. Chemical Engineering Innovation, 2 (2): 42-47.
• [3] Deden, Y. M and M. Nurilmala. 2015. DNA Barcoding for Authentication of Mackerel Fish Products (Scomberomorus sp). Journal of Akuatika, 4 (2): 154-160.
• [4] Howara, D. 2013. Fishery Products Processing Development Strategy In Donggala. Agrolan Journal, 17 (3): 75-81.
• [5] L. Marchetti, S.C. Andrés, A.N. Califano, Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology. Meat Science Volume 96, Issue 3, March 2014, Pages 1297-1303
• [6] M Pérez-Mateos, M. C Gómez-Guillén, J. L Hurtado, M. T Solas, P Montero, The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel (Scomber scombrus) by high pressure and heat treatments. Food Chemistry Volume 79, Issue 1, October 2002, Pages 1-8
• [7] Evelien Dekkers, Sivakumar Raghavan, Hordur G. Kristinsson and Maurice R. Marshall, Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates, Food Chemistry, 124, 2, (640), (2011).
• [8] Boyd, L.C., Green, D.P., Giesbrecht, F.B., and King, M.F. 1993. Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract. J. Sci. Food Agric. 61: 87–93.
• [9] Burton, G.W. and Ingold, K.U. 1984. β-carotene: an unusual type of lipid antioxidant. Science 224: 569–573.
• [10] Ardiansyah, Junianto, Nia Kurniawati, Emma Rochima, The Effect of Red Tilapia Bone Gelatin Powder Addition On Preference Level of Panna Cotta. World Scientific News 115 (2019) 68-90
• [11] Ghifar Hakim, Junianto, Evi Liviawaty, Zahidah Hasan. Study of Freshness of Mackerel (Rastrelliger kanagurta (Cuvier, 1816)) at Rancaekek Market, Resik Market, and Tanjungsari Market. World Scientific News 114 (2018) 1-14
• [12] Iffa, R. A. 2018. The Effect Of Carrageenan Flour Addition On Catfish “Otak-Otak” Preference Level. Gobal Scientific Journals, 6 (8): 648-656.
• [13] Nugroho, A., F. Swastawati and A. D. Anggo. 2014. Effect of Material Fastener And Toasting Against Time Product Quality Street Dragon Fish Mackerel (Scomberomorus sp.). Journal of Fishery Products Processing and Biotechnology, 3 (4): 140-149.
• [14] Nurhuda, H. S. 2017. The addition of carrageenan Flour Fish Meatballs On The Level passions Manyung. Journal of Fisheries and Marine Resources, 8 (1): 157-164.
• [15] Ririsanti, N. N. 2017. Addition of Carrageenan Against Level Pempek Passions Catfish. Journal of Fisheries and Marine Resources, 8(1): 165-173.
• [16] Risnawati, Iis. 2018. Fortification of Soybean Flour on Catfish Nugget Preference Level. Gobal Scientific Journals, 6 (8): 892-901

• Document Type: article