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All Journal JURNAL GALUNG TROPIKA Martabe : Jurnal Pengabdian Kepada Masyarakat Gorontalo Fisheries Journal Gorontalo Journal of Forestry Research IJoASER (International Journal on Advanced Science, Education, and Religion) Insan Cita Jurnal Pengabdian Kepada Masyarakat Nekton Jurnal Tana Mana Prosiding University Research Colloquium Aksi Kita: Jurnal Pengabdian Kepada Masyarakat
Ida Astuti
Program Studi Perikanan Dan Kelautan, Fakultas Pertanian, Universitas Gorontalo
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Quality Characteristics of Tuna Trim Surimi Patties with Added Carrageenan: Proximate, Sensory, and Physical Analyses Muh Kasim; Nurlaeli Fattah; Ida Astuti; Daniel Heintje Ndahawali; Rusli Rusli; Sri Wahyuni Firman; Endang Gunaisah
Nekton Vol 6 No 2 (2026): Nekton (Issue in Progress)
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v6i2.1190

Abstract

Tuna trim is a fishery by-product with potential for processing into surimi-based value-added products. This study evaluated the effects of κ-carrageenan concentrations (0.5%, 1.0%, and 1.5% w/w; two replications per treatment) on the proximate composition, sensory characteristics, and physical quality of tuna trim surimi patties. Proximate parameters, including moisture, ash, protein, fat, and crude fiber, were analyzed according to AOAC methods. Sensory evaluation was conducted using a 5-point hedonic scale for texture, taste, color, and flavor, while physical quality was assessed using folding and biting tests. Descriptive statistics were calculated for all parameters, and differences among treatments were analyzed using the Kruskal–Wallis test (α = 0.05) because the small number of replications did not meet the normality assumption required for parametric ANOVA. The results showed that carrageenan addition did not significantly affect any proximate or sensory parameter (p > 0.05). Moisture content ranged from 60.66–63.89%, ash from 1.88–1.94%, protein from 12.27–13.05%, fat from 0.145–0.207%, and crude fiber from 5.97–6.40%. Although the sensory differences were not statistically significant, the 1.0% κ-carrageenan treatment yielded the highest mean sensory scores and the best physical quality, achieving Grade A in the folding test and a chewy texture in the biting test. In contrast, patties containing 0.5% and 1.5% κ-carrageenan tended to break during physical testing. Therefore, 1.0% κ-carrageenan represents the most promising formulation for further development of tuna trim surimi patties.
Co-Authors Abdullah, Nursamsiah Adipu, Yulianti Amaran Sidhiq Asniati Ningsi Damima, Stievhany Daniel Heintje Ndahawali Darmawan Darmawan Darmawan Darmawan Dina Suci Darwati Endang - Gunaisah Kau, Prangki Khusna Santika Rahmasari Kolanus, Febrianto Masaniku, Nizam Masniah H Inombi Meyer, Fandy Muh. Kasim Muh. Yasin U.P.O Muji Lestari Muntala, Adi Putra Ngabito, Meriyanti Ngabito, Meriyanti Ningsih, Asniati Nurlaeli Fattah Nurul Auliyah Nurul Auliyah, Nurul Pakaya, Delin Pangalila, Raian Papeo, Yolanda Ramin Taib Rusli Rusli Sadu, Hermansyah Salehe, Roslan Sri Wahyuni Firman Sri Yuningsih Noor Winda Widya Ariestya Yasin U.P.O, Muh. Yulianti Adipu Yulianty Adipu Yuningsih Noor, Sri