Karakteristik Mutu Fisik dan Hedonik Dimsum Ikan Nila dengan Penambahan Konsentrasi Karagenan yang Berbeda

Abstract

Fish dim sum is one of the diversification of processed fishery products that can increase the production of fishery products in Indonesia. The most important criteria for fish jelly products such as dimsum include emulsion stability, level of elasticity and crunchiness, which can influence the level of consumer preference. Therefore, stabilizers are needed which need to be added in the right proportions to the dimsum mixture being made. Carrageenan is a natural ingredient for food dough stabilizer made from seaweed. The aim of this research was to analyze the physical and hedonic quality characteristics of tilapia dim sum with the addition of different concentrations of carrageenan. This research is an experimental study with a one-factor completely randomized design method with four levels. The factors tested in this study were differences in the addition of carrageenen by 1%, 3%, 5% and 7% in 2 repetitions. Parametric analysis uses the F test in Anova and if it has a different effect on the tilapia dimsum then it is continued with the Duncan test. Non-parametric analysis uses the Kruskal-Wallis test and if the differences are significant, a multiple comparison test is carried out. The research results found that the addition of different carrageenans had a significant effect on the parameters of the bite test, folding test, gel strength, emulsion stability, color, texture and taste. The physical test value will be directly proportional to the addition of carrageenan to the tilapia fish dim sum. The best formulation based on the panelists' level of preference is the A1 formulation, with physical quality characteristic specifications in the form of a bite test in the normal category, a folding test in the category of no cracking when folded once, gel strength of 242.16 g.cm, water binding capacity of 70.22%, and emulsion stability of 71.34 %.