Open AccessApplication of refined carrageenan (RC) in the non-gluten crispy fish seaweed product processing
Author(s) -
T. P. Murti,
Agus Budi Purnomo,
Niken Dharmayanti,
Randi B.S Salampessy
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/278/1/012048
Subject(s) - food science , ingredient , catfish , carrageenan , fish <actinopterygii> , gluten , mathematics , gluten free , chemistry , biology , fishery
Crispy fish seaweed is an innovative fisheries product. The chance to meet such expectation is high because, in crispy fish seaweed, two ingredients namely wheat flour as gluten and almond powder as vegetable protein are replaced by more nutritious component namely cornstarch as non-gluten, catfish meat as fish protein and refined carrageenan as an additive. This research aimed to find the best formula of crispy fish seaweed, through a series of modifications to the ingredient composition, associated with their characteristics and the property of the resulting product using web diagram sensory method. The results showed that the best formula is: 200 g catfish meat, 10 g margarine, 1 egg, 20 g cornstarch, 1 g cake emulsifier, 1 g carrageenan, 0.5 g salt, and 6 g garlic. The formula gives a sensory value of appearance 9, smell 9, taste 9, texture 9, crunchy 9. Other characteristics of the formula are: moisture content of 1.5%, 3.7 % ash, 54% protein, 11.6% fat, 29.6% carbohydrate, TPC 1.8 x 10 2 , negative yeast, and total energy of 329.1 Kcal. This research also recommends a packaging and label design which is in accordance with the Indonesia Law No 7 of year 1996.