The effect of Gracilaria powder on the characteristics of nemipterid fish sausage

Abstract

Abstract This research was aimed to observe the effects of using food additives from Gracilaria powder to the structural properties and chemical characteristics of nemipterid fish sausages. Seaweed powder was originated from raw Gracilaria obtained from cultivated seaweed in Karawang waters. Five different concentrations of Gracilaria powder (0.0%, 2.5%, 5.0%, 7.5%, 10.0%) were used. The quality of the sausage was decided based on the sensory and the chemical quality. The results showed that the addition of Gracilaria powder had a significant effect on the texture and chemical quality but not to the taste, odor, appearance or fat content. The addition of Gracilaria powder at 2.5% was considered as the best treatment resulting in nemipterid fish sausage with an appearance value of 8.4, taste 7.7, odor 2.5, texture 8.7, and chemical value of moisture content 61.3%, ash content 1.52%, protein content 13.16%, fat content 0.62%.