The effect addition of kappa carrageenan flour to the level of gel strength and acceptability of dumpling from threadfin bream fish (Nemipterus nematophorus) surimi

Abstract

Abstract Surimi is an intermediate product (semi-finished product) that has an ability to be processed into various products through a cooking process. Dumpling is a steam product and categorized as a product that requires a specification of compact and not have hard gel formation. To improve texture, the formulation used was added kappa carrageenan flour due to it was able to absorb excessive water level which caused by protein denaturation process. The purpose of this study was to determine the effect of adding kappa carrageenan flour on dumpling from threadfin bream fish surimi on the level of gel strength and acceptability product. This study used a completely randomized design which consists of 4 treatments with kappa carrageenan flour concentrations of 0.00%, 0.55%, 1.50%, and 2.45% and 5 replications. The result showed that the addition of kappa carrageenan flour had significant effect (P <0.05) on the value of the texture and acceptability of dumplings from threadfin bream fish surimi, as well as the proximate content. Kappa carrageenan flour with a concentration of 1.50 % produced the moisture and protein content of 50.14% and 8.16%, respectively and showed the best characteristic of compact and moist gel strength.