Open AccessNutritional and sensory properties of shrimp analog made of fresh and saltwater fish surimi and tapioca
Author(s) -
Normalina Arpi,
Fahrizal,
Syarifah Rohaya,
Santi Zahriati
Publication year - 2020
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 - 10.1088/1755-1315/425/1/012083
Subject(s) - shrimp , food science , tilapia , organoleptic , aroma , fishery , umami , fish meal , sensory analysis , chemistry , biology , taste , fish <actinopterygii>
Fish spoilage can be prevented by processing, such as to process them into surimi. Surimi is utilized as a base material for manufacturing various kinds of processed products including shrimp analog. Shrimp analog can be used as an alternative food for those who are allergic to seafood, especially shrimp. This research studied the processing of surimi made into shrimp analog that has characteristics resembling natural shrimp. The purpose of this study was to determine the quality of shrimp analog made from surimi of some fish species and tapioca with different concentrations. This study used a randomized block design (RBD) factorial consisting of two factors. The first factor was surimi of various fish species (I) which were I 1 = trigger fish, I 2 = sardines, I 3 = tilapia, and I 4 = snakehead fish. The second factor was theconcentration of tapioca (T) comprised T 1 = 6% and T 2 = 8%. The shrimp analog samples then were analysed their water content, protein content, fat content, hedonic sensory test on color, aroma, texture and taste. The best treatment was obtained from shrimp analogmade of tilapia surimi with tapioca concentration of 8% (I 3 T 2 ) which had water content of 51,97%, protein content of 15,17%, fat content of 0,45%, hedonic sensory value (scale 1-5) color of 3,69 (neutral-like), aroma of 2,77 (not like-neutral), texture of 3,31 (neutral), and taste of 3,37 (neutral)