Effect of Eucheuma spinosum Carrageenan Flour Addition on the Chemical Quality and Sensory Acceptance of Milkfish (Chanos Chanos) Nuggets

Tasir; Luthfiah; Rahmawati Saleh; Mursida; Sultan

doi:10.55927/s1bx8x24

Authors

Tasir Fish Processing and Preservation Study Program, Department of Agricultural Technology, Politeknik Pertanian Negeri Pangkajene Kepulauan, South Sulawesi Author
Luthfiah Fish Processing and Preservation Study Program, Department of Agricultural Technology, Politeknik Pertanian Negeri Pangkajene Kepulauan, South Sulawesi Author
Rahmawati Saleh Fish Processing and Preservation Study Program, Department of Agricultural Technology, Politeknik Pertanian Negeri Pangkajene Kepulauan, South Sulawesi Author
Mursida Fish Processing and Preservation Study Program, Department of Agricultural Technology, Politeknik Pertanian Negeri Pangkajene Kepulauan, South Sulawesi Author
Sultan Fish Processing and Preservation Study Program, Department of Agricultural Technology, Politeknik Pertanian Negeri Pangkajene Kepulauan, South Sulawesi Author

DOI:

https://doi.org/10.55927/s1bx8x24

Keywords:

Carrageenan, Milkfish, Fish Nuggets, Dietary Fiber, Sensory Evaluation

Abstract

This study evaluated the effect of Eucheuma spinosum carrageenan flour on the chemical quality and sensory acceptance of milkfish nuggets. A completely randomized design with four carrageenan levels (0%, 5%, 10%, and 15%) and two replications was applied from January to April 2024 at Politeknik Pertanian Negeri Pangkajene Kepulauan. Moisture, protein, and fiber contents were analyzed, followed by sensory tests of aroma, taste, and texture. Increasing carrageenan reduced moisture content and increased fiber content. The 15% treatment produced the highest fiber level, whereas the 5% treatment showed the best sensory acceptance among the carrageenan formulations. Therefore, 5% carrageenan is recommended as the most balanced formulation in terms of product quality and consumer preference

References

Andarwulan, M., & Koswara, S. (2020). Vitamin chemistry. Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor.

Astawan, M. (1990). Effect of processing on the nutritional value and functional properties of shark protein concentrate [Thesis, Food Science Study Program].

BPPM. (2016). Nutritional content of fish in product processing and nutrition.

Cardoso, C., Mendes, R., & Nunes, M. L. (2007). Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres. International Journal of Food Science & Technology, 42(11), 1257-1264. https://doi.org/10.1111/j.1365-2621.2006.01231.x

Gaman, P. M., & Sherrington, K. B. (1992). Introduction to food science, nutrition, and microbiology.

Jahari, A., & Sumarno, I. (2017). Dietary fiber consumption level of the Indonesian population. Pusat Penelitian dan Pengembangan Gizi, Departemen Kesehatan RI.

Malle, S., Tawali, A. B., Tahir, M. M., & Bilang, M. (2019). Nutrient composition of milkfish (Chanos chanos, Forskal) from Pangkep, South Sulawesi, Indonesia. Malaysian Journal of Nutrition, 25(1), 155-162. https://doi.org/10.31246/mjn-2018-0105

Meliana, E., Agustini, T. W., & Kurniasih, R. A. (2022). The effect of kappa carrageenan addition on the emulsion stability of milkfish (Chanos chanos) sausage. Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology, 18(1), 53-58. https://doi.org/10.14710/ijfst.18.1.53-58

Molina, L. P., Daluddung-Dayag, E. S., & Braceros, R. B. (2024). Proximate composition of surimi-based value-added products from milkfish (Chanos chanos). Journal of Biodiversity and Environmental Sciences, 24(3), 37-42.

Naseri, A., Jacobsen, C., Sejberg, J. J. P., Pedersen, T. E., Larsen, J., Hansen, K. M., & Holdt, S. L. (2020). Multi-extraction and quality of protein and carrageenan from commercial spinosum (Eucheuma denticulatum). Foods, 9(8), 1072. https://doi.org/10.3390/foods9081072

Ramirez, J. A., Uresti, R. M., Velazquez, G., & Vazquez, M. (2011). Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocolloids, 25(8), 1842-1852. https://doi.org/10.1016/j.foodhyd.2011.05.009

Shabanpour, B., Pourashouri, P., Jamshidi, A., Rahmani Farah, K., & Vejdan Taleshmikaeil, A. (2024). Improving the texture of shrimp nugget produced from surimi in combination with carrageenan, alginate and xanthan. Iranian Food Science and Technology Research Journal, 20(2), 323-337. https://doi.org/10.22067/ifstrj.2023.83269.126

Udo, T., Mummaleti, G., Mohan, A., Singh, R. K., & Kong, F. (2023). Current and emerging applications of carrageenan in the food industry. Food Research International, 173(Pt. 2), 113369. https://doi.org/10.1016/j.foodres.2023.113369

Winarno, F. G. (2002). Food chemistry and nutrition. Gramedia Pustaka Utama.