The Effect of Adding Carrageenan With Different Concentrations to The Quality of Sausage Eastern Little Tuna (Euthynnus affinis) Meat

Asrondi, Tangguh and Nurcahya Dewi, Eko and Sudibjono, SDB (2009) The Effect of Adding Carrageenan With Different Concentrations to The Quality of Sausage Eastern Little Tuna (Euthynnus affinis) Meat. Undergraduate thesis, Faculty of Fisheries and Marine Science, Diponegoro University.

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Abstract

Fish is very liable to microbiological and biochemical spoilage. Diversification product has been simulated by the desire to obtain greater efficiency and to get high quality fishery products which attract people to consume it. Fish sausage has been introduced as a product by people and processed by tradisional method. Eastern Little Tuna is a kind of red meat which have a low gel strength. Carrageenan has a function to increase the gel strength. The aim of the research was to understand the influence of adding carrageenan with different concentration (0%, 1% and 3%) to the quality of Eastern little Tuna sausage to the gel strength test, folding test, teeth cutting test, hedonic scale, moisture content, protein content, fat content and ash content. The result showed that adding carrageenan with different concentration (0%, 1% and 3%) gave a highly significant different (p<0,01) to the gel strength value of Eastern little Tuna sausage.

Item Type:Thesis (Undergraduate)
Uncontrolled Keywords:Carrageenan, Sausage, Eastern Little Tuna
Subjects:S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:Faculty of Fisheries and Marine Sciences > Department of Fisheries
ID Code:25146
Deposited By:Mr Eko Susanto
Deposited On:05 Jan 2011 09:40
Last Modified:05 Jan 2011 09:40

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