Effect concentration of kappa-carrageenan toward characteristics and quality of blood cockle sauce
Adinda Risqia Fadhila, Putut Har Riyadi, dan Eko Nurcahya Dewi

Fish Processing Technology Department, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia

Abstract

Carrageenan is one type of linear polysaccharide made from seaweed. In the food industry, carrageenan is commonly used in the food as a emulsion stabilizers. Blood cockle sauce has been long known as a flavoring by many communities in the world, especially in Indonesia. Blood cockle sauces function is to enhance the food taste and the peoples appetite to eat. The purpose of this research was to determine the effect of adding kappa-carrageenan to the characteristics and quality of blood cockle sauce. The research method was used completely randomized design (CRD) with four treatments and three replications. The treatment was the addition of tapioca concentration by 3% (as control), adding concentration of carrageenan 0%, 0.5%, 1%, 1.5%. The results showed that the different concentrations of carrageenan gave no significant effect on the total sugar parameters, while the appearance and texture hedonic parameters gave significantly different effects. Blood cockle sauce with a concentration of 1% had the highest score on the hedonic test, in the midst of 7.31 up to 7.55 which was included as favored by the panelists. The addition of carrageenan concentration of 1% resulted in the total value of dissolved solids of 50.73%, total sugar 25.08%, protein content 3.55%, water content 45.85%, L* 21.73%, a* 1.27%, b* 2.94%, glutamic acid 1.43%, and a viscosity of 2700cP.

Keywords: Blood Cockle Sauce, Carrageenan, Hedonic

Topic: Fisheries Product Technology and Food Safety (International)