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Renjaan, Stenly Gawi Mambo
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Materials Science & Nanotechnology

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Effects of turmeric extracts (Curcuma domestica) on the quality of octopus (Octopus sp.) crackers Renjaan, Stenly Gawi Mambo; Ohoiwutun, Maria Kristina; Renur, Nini Munirah; Tuarita, Mirna Zena
Environmental and Agriculture Management Vol 1 No 2 (2024): Environmental and Agriculture Management : November 2024
Publisher : Institute for Research and Community Service (LPPM), Universitas Islam Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/eam.1.2.72-79

Abstract

Although octopus is an economically valuable fishery commodity, it is underutilized with some popular processes such as boiling, frying and salting. The octopus-based product development of octopus can be extended through preservation using natural preservatives including turmeric extract. The use of turmeric water extract is expected to be an alternative preservative as well as a seasoning in the production of octopus crackers. The purpose of this study was to determine the best formulation of turmeric extracts (Curcuma sp.) on the quality of octopus crackers (Octopus sp.). The cracker’s formula was added with different levels of turmeric extracts as follows: K.0 (no turmeric extract), K.1 (3%), K.2 (6%), K.3 (9%). The parameters studied were organoleptic quality (appearance, odor, taste and texture) and TPC (Total Plate Count). The results showed that the best quality of octopus crackers on organoleptic parameters was at a concentration of 3%, resulting in appearance (7.2703), odor (7.316), taste (8.03), and texture (8.2802), while the score for the shape reached 9. TPC test at sample with turmeric extract of 9% was 2.7 x 102.
Co-Authors Mirna Zena Tuarita Nini Munirah Renur Ohoiwutun, Maria Kristina