THE USE OF CARRAGENAN FLOUR FOR QUALITY IMPROVEMENT OF AFRICAN CATFISH SURIMI AND PROCESSING ORIGINAL FLAVOR COMMERCIAL STICKS
Latif Sahubawa1*, J.P. Sinaga1, M.R. Al Ghofur1, F.A. Kallysta1

1 Department of Fisheries, Faculty of Agriculture, Gadjah Mada University
Jl. Flora No. 01, Kampus UGM Bulaksumur Yogyakarta - Indonesia 55281
* Corresponding author: lsahubawa[at]ugm.ac.id

Abstract

The aim of this study was to determine the effect of carrageenan powder on the physical-chemical-sensory quality of surimi, and its use for processing commercial sticks. The study used 7 concentrations of carrageenan powder: 0.0, 0.5, 1.0, 1.5, 2.0, 2.5 & 3.0%. The mean yield values, water, ash, protein and fat contents of the African catfish meat respectively: 36.61%, 73.72%, 1.49%, 16.78%, 5.63%. The average yield values, moisture content, ash, protein, fat, appearance, folding strength, bite strength, gel strength, degree of whiteness and pH of surimi were 19.26%, 74.30-75.84%, 1.78-2.31%, 12.64-14.67%, 2.97-3.37%, 9.00, 5.00-9.00, 7.00-9.00, 960.75-1,182.96 gr/cm2, 59.96-62.62%, 6.50-6.67. The results of the statistical analysis showed that the concentration of carrageenan powder only had a significant effect on the folding strength parameter. Treatment with a 2.5% produced the highest folding strength value (6.3) but was not significantly different from a 3.0% (5.0) and did not meet the quality requirements of SNI 2694:2013 (minimum 7). The value of appearance, folding strength, bite strength, protein content and water content of African catfish surimi in the treatment of carrageenan concentrations of 0.0-3.0%, were declared to meet the quality requirements of SNI 2694: 2013. African catfish surimi (0.25 kg) can be processed into 1.40 kg of original flavored sticks at a price of IDR 25,000 per 500 grams (total economic value of IDR 70,000). The results of consumer preference analysis on the sticks were: appearance (76% is really liked), smell (88% is really liked), taste (82% is really like), texture (70% is really like).

Keywords: African catfish, carrageenan, surimi, quality, sticks, preferences, consumers

Topic: Marine and Fisheries Biotechnology