KARAKTERISITIK BAKSO IKAN PATIN (PANGASIUS PANGASIUS) DENGAN PENAMBAHAN KARAGENAN, ISOLAT PROTEIN KEDELAI, DAN SODIUM TRIPOLYPHOSPAT
ABSTRACT: The purpose of this
research was to investigate the characteristics of catfish meatball with
addition of isolate soy protein, carrageenan and STPP. The Research used a
Randomized Block Design (RDB) with five addition of food additives (carrageenan
2%, STPP 0.3% and isolate soy protein 7%). Each treatment was replicated two
times. The attributes observed were physical analysis (expressible moisture
content, gel strength and folding test), chemical analysis (moisture content,
protein content and fat content) and sensory analysis (aroma, taste and
colour). The result showed the average value of expressible moisture content
was ranged from 0.52%-1.72%, gel strength was 79-172 gf, folding test was 2-4,
moisture content was 70.14%-75.41%, protein content was 3.98%-7.13% and fat
content was 1.4%-2.16%. Sensory analysis for colour of meat ball was ranged
from 3.88-4.56, taste 3.8 - 4.56 and aroma 3.88-4.44. Addition of food
additives into catfish meatballs significantly affect (p<0.05) to
expressible moisture content, gel strength, protein content, aroma, taste and
folding test. But did not significant affect about moisture content, fat
content and colours. The chemical analysis showed kind of food additive that
can replace the STPP is isolate soy protein. And according to physical analysis
the food additive than can repace STPP is combination isolate soy protein and
carrageenan as well on the analysis of sensory analysis.
Keywords: Carrageenan,
catfish, isolate soy protein, meatball, STPP
Penulis: Dina Defyanti Sinaga,
Herpandi, Rodiana Nopianti
Kode Jurnal: jpperikanandd170142
