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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Aplikasi dan Inovasi Iptek (JASINTEK) Jurnal Abdidas Fisheries : Jurnal Perikanan dan Ilmu Kelautan Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service
Titiek Indhira Agustin
Universitas Hang Tuah
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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
MUTU FISIK DAN MIKROSTRUKTUR KAMABOKO IKAN KURISI (Nemipterus nematophorus) DENGAN PENAMBAHAN KARAGINAN Titiek Indhira Agustin
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1224.096 KB) | DOI: 10.17844/jphpi.v15i1.5329

Abstract

Carrageenan is a natural material extracted from red algae especially Eucheuma sp, kappa-carrageenan extracted from E. cottonii and iota-carrageenan from E. spinosum. Kappa and iota carrageenans have very similar structures and  have functional properties as gelling agent. The purpose of this research  is to find out the effect of carrageenan on the physical and microstructure quality of kamaboko. This research used a  complete randomized design by doing four treatments, namely K(-): without carrageenan, K(+): by adding commercial carrageenan, K(k): by adding  kappa-carrageenan and K(i): by adding  iota-carrageenan. The result showed that the additional carrageenan had significant effects on the physical and microstructure quality of the kamaboko. The best treatment of kamaboko was by adding of commercial carrageenan (K(+)). The characteristics of kamaboko were folding test (5), springness (7.3), gel strength 2872.62g/cm  and whiteness (W*) 73.78. The microstructure of kamaboko with adding of commercial carrageenan and kappa-carragenan exhibited a porous structure while the microstructure of kamaboko added  with iotacarrageenan exhibited a compact and smooth structure.Keywords: carrageenan, microstructure, kamaboko, Nemipterus nematophorus
Co-Authors Amalina, Nur Fajri Amalina, Nur Fajri Aniek Sulestiani Aniek Sulestiani Djoko Siswanto Fernandez, Anselmus Helmi ma'luf, muhammad alifil Ma’luf, M. Alifil Muhartono, Djoko Siswanto Ninis Trisyani Nirmalasari Idha Wijaya Nurul Rosana, Nurul Prayogi, Urip Rindang Hayati Ningrum Setyowarni, Sri Hartati Solihah, Hidayatus solihah, hidayatus Sri Umiyati Sri Wahyuni sulistyowati, wahyu Sulistyowati, Wahyu Susi Ratnawati Theresia Widihartanti Umiyat, Sri Urip Prayogi Urip Prayogi Wardani, Sukma Mutiara