Galantin milkfish are a processed fish fillet-based milkfish that has a brownish color and a cylindrical shape with a savory taste. Galantin milkfish are rich in protein from eggs but the fat content is also high. Too much egg consumption can trigger the nature of alegi. The high content of eggs in a product causes the product to become softer because the water content in eggs reaches 88.57% in egg whites and 48.50% in egg yolk. There is a need for fortification with carrageenan, which aims to improve the nutritional value and product quality. Carrageen has a sulfate content and 3,6-anhydro-D-galactose content which can influence the gel strength in order to improve texture. This research aims to know the effect of kappa-carrageenan fortification on the physical, chemical, and organoleptic properties of milkfish galantine. The result of this research was that the fortification of carrageenan has an influence on the physical properties (hardness, adherence, and elasticity), chemical components (moisture content, ash content, protein, and carbohydrate) and organoleptic qualities (texture). The average result of the organoleptic value indicates that the milkfish products can be accepted by consumers and that higher carrageenan concentrations may influence the panelists concerning the texture of milkfish galantine texture.
|Journal||IOP Conference Series: Earth and Environmental Science|
|Publication status||Published - 1 Mar 2019|
|Event||1st International Conference on Fisheries and Marine Science, InCoFiMS 2018 - East Java, Indonesia|
Duration: 6 Oct 2018 → …