The effect of Eucheuma cottonii flour addition to increase the elasticity of tilapia ekado
Alvindra Zaid Rachman, Iis Rostini, Herman Hamdani, Junianto
This study was conducted to determine the effect of adding flour Eucheuma cottonii which is able to increase the elasticity of tilapia and to find the most preferred tilapia ekado by panelists. The research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University from December 2019 to January 2020. The study was conducted with an experimental method consisting of four treatments of adding E. cottonii flour such as 0%, 1.5%, 2.5% and 3.5% with 20 semi-trained panelists as repeat examinations. The parameters observed were folding test, yield, elasticity test with Texture analyzer, hedonic test and proximate test. The results showed that ekado tilapia with the addition of E.cottonii as much as 2.5% of the weight of tilapia meat produced the best and most preferred product with a folding test value of 3.95 and a median of 4.0 (springy), a yield value of 1.19 %, and the elasticity value is 147.51 gForce. Based on the hedonic test, the appearance value was 6.7; aroma of 7.2; taste of 7.4 and texture of 7.9. Based on Bayes test obtained an alternative value of 7.46.
Alvindra Zaid Rachman, Iis Rostini, Herman Hamdani, Junianto. The effect of Eucheuma cottonii flour addition to increase the elasticity of tilapia ekado. International Journal of Fisheries and Aquatic Research, Volume 5, Issue 2, 2020, Pages 55-59