THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION
Snakehead fish (Channa striata), a freshwater fish, is known to have functional properties in helping the process of healing burns and wounds after surgery. Besides that, the use of seaweed as a source of food fiber is also widely reported. This research was conducted to design fiber-rich fish nugge...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2020-08-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/7123 |
| _version_ | 1818665453353959424 |
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| author | Krishna Purnawan Candra Hendra Saputra Arboby Gunawan Bernatal Saragih Hudaida Syahrumsyah Yuliani Yuliani |
| author_facet | Krishna Purnawan Candra Hendra Saputra Arboby Gunawan Bernatal Saragih Hudaida Syahrumsyah Yuliani Yuliani |
| author_sort | Krishna Purnawan Candra |
| collection | DOAJ |
| description | Snakehead fish (Channa striata), a freshwater fish, is known to have
functional properties in helping the process of healing burns and
wounds after surgery. Besides that, the use of seaweed as a source of
food fiber is also widely reported. This research was conducted to
design fiber-rich fish nuggets. The purpose of this study was to
determine the maximum levels of seaweed substitution in the
processing of snakehead fish nuggets based on sensory properties.
Single-factor experiment (seaweed, Eucheuma cottonii, substitution)
arranged in a Completely Randomized Design with four replications
was applied in this study. The parameters observed were hedonic and
hedonic quality sensory properties for the attributes of color, aroma,
texture, and taste of nuggets. The data obtained were analyzed by the
Friedman Test, followed by the Wilcoxon Rank Test to detect the
differences between treatments. Treatment of up to 75% seaweed
substitution (0, 25, 50, and 75%) decreases significantly (p 0.05) the
hedonic sensory acceptance of the snakehead fish nuggets for all
attributes except the texture which shows an increase. Whereas, the
treatment with substitution of seaweed in the narrow percentage of 0,
5, 10, 15, and 20% gave an expected result, which showed that there
was no significant difference (p 0.05) of the hedonic sensory
response for the overall acceptance. Nevertheless, 15% of seaweed
substitution provides the best hedonic sensory response for overall
acceptance. These results indicate that 15% of seaweed (Eucheuma
cottonii) substitution is recommended for use in the processing of
snakehead fish nuggets. |
| first_indexed | 2024-12-17T05:48:52Z |
| format | Article |
| id | doaj.art-f34844e27eeb41d3a927f42b792a90f8 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-12-17T05:48:52Z |
| publishDate | 2020-08-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-f34844e27eeb41d3a927f42b792a90f82022-12-21T22:01:14ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102020-08-0114233934610.21107/agrointek.v14i2.71234482THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATIONKrishna Purnawan Candra0Hendra Saputra1Arboby Gunawan2Bernatal Saragih3Hudaida Syahrumsyah4Yuliani Yuliani5Department of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University, Samarinda, IndonesiaDepartment of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University, Samarinda, IndonesiaDepartment of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University, Samarinda, IndonesiaDepartment of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University, Samarinda, IndonesiaDepartment of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University, Samarinda, IndonesiaDepartment of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University, Samarinda, IndonesiaSnakehead fish (Channa striata), a freshwater fish, is known to have functional properties in helping the process of healing burns and wounds after surgery. Besides that, the use of seaweed as a source of food fiber is also widely reported. This research was conducted to design fiber-rich fish nuggets. The purpose of this study was to determine the maximum levels of seaweed substitution in the processing of snakehead fish nuggets based on sensory properties. Single-factor experiment (seaweed, Eucheuma cottonii, substitution) arranged in a Completely Randomized Design with four replications was applied in this study. The parameters observed were hedonic and hedonic quality sensory properties for the attributes of color, aroma, texture, and taste of nuggets. The data obtained were analyzed by the Friedman Test, followed by the Wilcoxon Rank Test to detect the differences between treatments. Treatment of up to 75% seaweed substitution (0, 25, 50, and 75%) decreases significantly (p 0.05) the hedonic sensory acceptance of the snakehead fish nuggets for all attributes except the texture which shows an increase. Whereas, the treatment with substitution of seaweed in the narrow percentage of 0, 5, 10, 15, and 20% gave an expected result, which showed that there was no significant difference (p 0.05) of the hedonic sensory response for the overall acceptance. Nevertheless, 15% of seaweed substitution provides the best hedonic sensory response for overall acceptance. These results indicate that 15% of seaweed (Eucheuma cottonii) substitution is recommended for use in the processing of snakehead fish nuggets.https://journal.trunojoyo.ac.id/agrointek/article/view/7123snakehead fishseaweedeucheuma cottoniinuggetchanna striata |
| spellingShingle | Krishna Purnawan Candra Hendra Saputra Arboby Gunawan Bernatal Saragih Hudaida Syahrumsyah Yuliani Yuliani THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION Agrointek snakehead fish seaweed eucheuma cottonii nugget channa striata |
| title | THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION |
| title_full | THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION |
| title_fullStr | THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION |
| title_full_unstemmed | THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION |
| title_short | THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION |
| title_sort | limit of red seaweed eucheuma cottonii substitution in snakehead fish channa striata nuggets based on sensory evaluation |
| topic | snakehead fish seaweed eucheuma cottonii nugget channa striata |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/7123 |
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