CHARACTERISTICS OF FISHBALL ON VARIOUS CONCENTRATION OF CARRAGEENAN FROM DIFFERENT HARVEST TIME OF KAPPAPHYCUS ALVAREZII
DOI:
https://doi.org/10.22159/ajpcr.2020.v13i6.37196Keywords:
Fishball, Harvest time, Kappa carrageenan, PropertiesAbstract
Objective: This paper investigates the effect of carrageenan from various harvest times on fishball characteristics. The harvest time consists of three different periods (40 days, 45 days, and 50 days) from Bontang Coastal, East Kalimantan, Indonesia.
Methods: The carrageenan fortified to fishball used two concentrations that were 0.25% and 0.5%.The proximate analysis, including moisture, ash, protein, fat, and carbohydrate, showed significantly different (p < 0.05). The texture analysis showed that there was significantly different (p > 0.05).
Results: The fishball adding carrageenan from different harvest time of seaweed also had a significantly different of sulfate content and crude fiber content (p < 0.05). The lowest water activity obtained on the fishballs adding 0.25% carrageenan from 50 days ages harvested.
Conclusions: In this research, the fishball adding 0.25 carrageenan from 50 days ages was the best treatments based on the highest of protein content and the lowest of water activity.
Downloads
References
Necas J, Bartosikova L. Carrageenan: A review. Vet Med 2013;58:187-205.
Van de Velde F, Lourenco ND, Pinheiro HM, Bakkered M. Carrageenan: A food-grade and biocompatible support for immobilisation techniques. Adv Synth Catal 2002;344:815-35.
Subaryono S. Carrageenan oligosaccharides: Biological activity and its development opportunities in Indonesia. Squalen Bull Mar Fish Postharvest Biotechnol 2018;13:35-43.
Azevedo G, Torres MD, Sousa-Pinto I, Hilliou L. Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and ahnfeltiopsis devoniensis. Food Hydrocoll 2015;50:150-158.
Awang B, Anisuzzaman SM, Ding OW. Effect of process conditions on the gel viscosity and gel strength of semi-refined carrageenan (SRC) produced from seaweed (Kappaphycus alvarezii). J King Saud Univ Eng Sci 2014;26:3-9.
Pereira L. Population studies and carrageenan properties in eight gigartinales (Rhodophyta) from Western Coast of Portugal. Carbohydr Polym 2011;84:614-23.
Mochtar A, Parawansa I, Ali M, Jusoff K, Reta R, Astuti SD, et al. Effects of harvest age of seaweed on carragenan yield and gel strength. World Appl Sci J 2013;26:13-6.
Asikin AN, Kusumaningrum I. Physicochemical characteristics of carrageenan based on different harvesting times from Bontang Coastal, East Kalimantan. J Indones Fish Prod Proc 2019;22:136-42.
Ayadi MA, Kechaou A, Makni I, Attia H. Influence of carrageenan addition on turkey meat sausages properties. J Food Eng 2009;93:278-83.
Sarteshnizi RA, Hosseini H, Khaneghah AM, Karimi N. A review on application of hydrocolloids in meat and poultry products. Int Food Res J 2015;22:872-87.
Cierach M, Kapitula MM, Szacilo K. The influence of carrageenan on the properties of low-fat frankfurters. Maet Sci 2009;82:295-9.
Volpe M, Coccia E, Siano F, Stasio M, Paolucco M. Rapid evaluation methods for quality of trout (Oncorhynchus mykiss) fresh fillet preserved in an active edible coating. Foods 2019;8:1-18.
Asikin AN, Kusumaningrum I, Sutono D. Extraction and characterization of functional properties of carrageenan Kappaphycus alvarezii from coast of East Kutai district. J Sci Technol Trip Mar 2019;7:49-58.
AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists International. 18th ed. Washington DC: AOAC; 2005.
Apriyantono D. Food Analysis Laboratory Instructions. Bogor, Indonesia: Ministry of Education and Culture, Directorate General of Higher Education, Inter-University Center for Food and Nutrition Institute of Agriculture Bogor; 1989.
Badan Standardisasi Nasional. Indonesian National Standard No. 7266. Jakarta, Indonesia: Badan Standardisasi Nasional; 2014.
Selvakumaru U, Amutha K. Investigation investigation and efficacy on protein hydrolysate of Pila globosa (a fresh water molluscs) in various biomedical aspects. Asian J Pharm Clin Res 2016;9:277-81.
Madhu C, Krishna KM, Reddy KR, Lakshmi PJ, Kelari EK. Estimation of crude fibre content from natural food stuffs and its laxative activity induced in rats. Int J Pharma Res Health Sci 2017;5:1703-6.
Huang H, Clarke AD. Performances of cold-set binders, food hydrocolloids, and commercial meat binder on the physical and chemical characteristics of tilapia fish balls. Int J Anim Sci 2017;1:1-9.
Kurniasari RY, Affandi DR, Sanjaya AP. Textural and sensory properties of little tuna fish balls (Euthynnus affinis) arrowroot flour substitutions (Maranta arundinacea Linn.) added with sodium tripolyphosphate. In: International Conference on Food Science and Engineering. Indonesia: IOP Publishing; 2019. pp. 1-6.
Prabha J, Vincent S, Joseph S, Magdalane J. Bioactive and functional properties of fish protein hydrolisate from leiognathus bindus. Asian J Pharm Clin Res 2016;9:277-81.
Nurjanah, Suseno SH, Hidayat T, Pramudhita P, Ekawati Y, Arifianto TB. Change in nutrional compostion of skipjack Katsuwonus pelamis due to frying process. Int. Food Research Journal 2015;22:2093-102.
Duran A, Ozbas OO. Productıon of low-fat high-fiber meatballs. J Sci Eng Res 2018;5:150-5.
Duman M, Peksezer B. Quality changes of fish balls prepared from of mosul bleak (Alburnus mossulensis) stored at -18°C under air or vacuum. Ege J Fish Aquat Sci 2016;33:285-90.
Florin, Timothy HJ, Neale G, Goretski S, et al. The sulfate content of foods and beverages. J Food Composition Anal 1993;6:140-51.
Wenno MR, Thenu JL, Lopulalan CG. Characteristics of kappa carrageenan from Kappaphycus alvarezii at different harvesting times. J Postharvest Biotechnol Mar Fish 2012;7:61-68.
Pratama Y, Abduh SB, Legowo AM, Pramono YB, Albaarri AN. Optimum carrageenan concentration improved the physical properties of cabinet-dried yoghurt powder. In: International Symposium on Food and Agro-biodiversity (ISFA). Indonesia: IOP Publishing; 2017. p. 1-7.
Tee ET, Siow LF. Effect of tapioca and potato starch on the physical properties of frozen spanish mackerel (Scomberomorus guttatus) fish balls. Int Food Res J 2017;241:182-190.
Published
How to Cite
Issue
Section
The publication is licensed under CC By and is open access. Copyright is with author and allowed to retain publishing rights without restrictions.
