The effect addition of kappa carrageenan flour to the level of gel strength and acceptability of dumpling from threadfin bream fish (Nemipterus nematophorus) surimi

Surimi is an intermediate product (semi-finished product) that has an ability to be processed into various products through a cooking process. Dumpling is a steam product and categorized as a product that requires a specification of compact and not have hard gel formation. To improve texture, the fo...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-02, Vol.441 (1), p.12003
Main Authors: Astutik, D M, Sulmartiwi, L, Saputra, E, Pujiastuti, D Y
Format: Article
Language:English
Subjects:
Acceptability
Biopolymer denaturation
Bream
Carrageenan
Cooking
Fish
Flour
Protein denaturation
Proteins
Steam
Surimi
Texture
Water levels
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Summary:Surimi is an intermediate product (semi-finished product) that has an ability to be processed into various products through a cooking process. Dumpling is a steam product and categorized as a product that requires a specification of compact and not have hard gel formation. To improve texture, the formulation used was added kappa carrageenan flour due to it was able to absorb excessive water level which caused by protein denaturation process. The purpose of this study was to determine the effect of adding kappa carrageenan flour on dumpling from threadfin bream fish surimi on the level of gel strength and acceptability product. This study used a completely randomized design which consists of 4 treatments with kappa carrageenan flour concentrations of 0.00%, 0.55%, 1.50%, and 2.45% and 5 replications. The result showed that the addition of kappa carrageenan flour had significant effect (P
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/441/1/012003