THE EFFECT OF SEAWEED POWDER (Eucheuma cottonii) ADDITION IN CATFISH SAUSAGE

Abstract

Sangkuriang catfish (Clarias gariepinus) is one of freshwater fish which gives low gelling capacity due to its high content of sarcoplasmic protein and lipid contents. Catfish surimi was made into fish sausage with tapioca starch as filler and seaweed powder as gelling agent. Seaweed Eucheuma cottonii have ability to increase gelling properties because of its hydrocolloid content, carrageenan. In this research, different concentrations of E. cottonii seaweed powder were added to fish sausage. E. cottonii powder improved gel strength (1816.69 g.cm), WHC (88.67%) of fish sausage without giving any effect to the sensory properties of fish sausage (aroma, flavor, off-flavor, color). The best concentration of E. cottonii powder adding was 0.50%. Fish sausage added with seaweed powder (0.50%) had comparable WHC, gel properties (gel strength, biting and folding test) and sensory properties with commercial fish sausage marketed in Indonesia. Furthermore, fish sausages added by either seaweed powder had higher whiteness degree, whiter color, and higher dietary fiber content compare to commercial fish sausage.

Peningkatan Kualitas Gel Sosis Ikan Lele dengan Penambahan Tepung Gracillaria gigas

“…Table 4 showed that the gel strength, folding test result and water holding capacity of catfi sh sausages added with seaweed powder were improved compared to the control (catfi sh sausage without addition of seaweed powder), yet it was comparable with commercial fi sh sausage. Similar result was also observed in catfi sh sausage added with E. cottonii powder (Yakhin et al 2013). G. gigas powder had signifi cantly aided the poor gel properties owned by catfi sh to commercial quality which is approved by the market.…”

“…Agarose contained in G. gigas is able to increase gel strenght (Laaman 2011). Similar to the effect of E. cottonii powder to WHC in catfi sh sausage (Yakhin et al 2013), G. gigas powder also increased the WHC in catfi sh sausage. Agar binds water even through heating process and gives fi rm gel structure (Kim 2012).…”

Iodine content and acceptability of seaweed flour from various types of seaweed, drying methods, and types of fishy odor removal

“…This happens because Ca(OH)2) affects pigment damage, resulting in whiter seaweed flour than other types of fishy odor removal soaking [17]. Seaweed flour of Euchemma cottonii and Gracillaria gigas has a degree of whiteness of 59,80% [11] and 47.78% [24], respectively. Seaweed juice soaked for 36 hours in a solution of Ca(OH) 2 concentration of 1% produces an flavor that is not significantly different from soaking using 5% solution of lime.…”

“…The total mineral or ash content of Euchemma cottonii seaweed flour was reported to be lower compared to Gracillaria. Euchemma cottonii seaweed flour dried with a dryer cabinet and drum dryer has a successive ash content of 14.81, and 5.11% dw, respectively [11,39], while the ash content of Gracillaria gigas seaweed flour was 16.18% dw [24]. Euchemma cottonii dried seaweed on Karimunjawa Island treated by salty drying, fresh drying, and alkali has a higher ash content of 46.95, 18.59, and 20.15% dw respectively [40].…”

Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour) dan Rumput Laut (Eucheuma cottonii) pada Beras Analog Terhadap Uji Organoleptik dan Kandungan Serat

“…Disisi lain, serat larut air dalam rumput laut memiliki dampak hipoglikemik yang dapat berkaitan dengan waktu transit dalam organ pencernaan. Salah satu sifat serat pangan larut didalam pencernaan yaitu dapat membentuk gel sehingga memperlambat kecepatan pencernaan di dalam usus (Yakhin et al, 2015;Sudirman et al, 2018;Damat et al, 2020), sedangkan fungsi serat pangan tidak larut air adalah mencegah timbulnya berbagai penyakit, terutama yang berhubungan dengan saluran pencernaan seperti wasir, divertikulosis dan kanker usus besar (Shalahuddin et al, 2019). Serat yang tinggi terdapat pada formula 15% dibandingkan dengan 0 dan 5%.…”