The effect of surimi formulation on the physical and organoleptic quality of kambu crab in Salemo Island

• Published in: IOP conference series. Earth and environmental science 2023-06, Vol.1182 (1), p.12058
• Main Authors: Riastutik, D N, Syarifuddin, A, Tawali, A B
• Format: Article
• Language: English
• Subjects: Aroma; barracuda fish; Byproducts; crab; Crab kambu; Crustaceans; Design of experiments; Elasticity; Experimental design; Flour; Folding; Organoleptic properties; Physical analysis; Physical tests; Surimi; Tapioca; Taste; Texture
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1182/1/012058

The by product of crab processing in the form of shells can be processed into kambu crab, a special food from Salemo Island, Pangkep Regency, South Sulawesi. Indonesia. Kambu crab is now rare because it is made from crab meat which is an expensive commodity. One effort to take advantage of this by-product is to make kambu crab based on barracuda fish surimi. This study aims to determine the effect of the use of surimi formulation on the physical and organoleptic qualities of kambu crabs. The experimental design used in this study was a completely randomized design (CRD) with surimi formulation treatment with a mixture of tapioca flour and sago flour, namely P1=80%:0%, P2=70%:10%, P3=60%:20%, P4=50%:30%, P5=40%:40%. The parameters observed in this study were organoleptic tests including aroma, taste, and texture while the physical tests include folding test, bite test, water holding capacity, and elasticity. Based on the results of organoleptic tests on aroma, taste and texture, the best assessment was obtained in treatment P2 = 70%:10% with the results of physical analysis including folding and biting tests, namely 3.61 and 6.48, water holding capacity of 60.10% and elasticity of 0.45 (kg/cm 2 /second).