Macronutrient Analysis Of Crab Meat Analogue Made From Non-Consumable Fish With Alginate Addition
Abstrak: The crab meat
analogue products using alginates and proteins such as soybean. A mixture of sh
added alginate croslinking with calcium chloride making gel and water
retention. The purpose of this study to analysis macronutrient from the effects
of alginate addition to the characteristics of the crab meat analogue. The
formulation was made from the combination of alginate from Sargassum sp. The
formulation was applied to the surimi from silver giddy (Gerres Kapas Blkr) to
make crab meat analogue with different concentrations (0.25%, 0.5%, 0.75%, 1%).
Parameters used to study the effects were moisture content, total ash, protein
content, fat content, thiobarbituric acid value and sensory evaluation. The
chemical analysis, moisture content, and ash content analysis showed a signi
cant difference among the treatments, while the thiobarbituric acid value
showed no difference among the samples. Based on sensory evaluation, the most
preferred product was formula A (0.25% alginate) in terms of texture, taste,
juiciness and overall acceptance with the characteristics of 2.47% ash content,
75.98% moisture content, 0.47% fat content, 12. 07% protein content,
thiobarbituric acid value of 0.69 μmol/g.
Keyword: crab meat analog,
alginate, macronutrient, non consumable, Sargassum sp.
Penulis: Ellya Sinurat,
Singgih Wibowo, Dina Fransiska
Kode Jurnal: jpfarmasidd170597
