The effect of Gracilaria powder on the characteristics of nemipterid fish sausage
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 c...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2020-01, Vol.404 (1), p.12033 |
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| creator | Sipahutar, Y H Taufiq, T Kristiani, M G E Prabowo, D H G Ramadheka, R R Suryanto, M R Pratama, R B |
| description | 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%. |
| doi_str_mv | 10.1088/1755-1315/404/1/012033 |
| format | Article |
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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%.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/404/1/012033</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Algae ; chemical characteristics ; Fish ; Food additives ; Gracilaria ; Moisture content ; nemipterid fish ; Odor ; Odors ; Powder ; sausage structural properties ; Sausages ; Seaweeds ; Sensory evaluation ; Sensory properties ; Taste ; Texture ; Water content</subject><ispartof>IOP conference series. Earth and environmental science, 2020-01, Vol.404 (1), p.12033</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>2020. 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Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c444t-b750573dea977e400b90abfaca3ea83145c52c4a0d59428c8095bf6efacf995a3</citedby><cites>FETCH-LOGICAL-c444t-b750573dea977e400b90abfaca3ea83145c52c4a0d59428c8095bf6efacf995a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://iopscience.iop.org/article/10.1088/1755-1315/404/1/012033/pdf$$EPDF$$P50$$Giop$$Hfree_for_read</linktopdf><link.rule.ids>314,776,780,27901,27902,38845,38867,53815,53842</link.rule.ids></links><search><creatorcontrib>Sipahutar, Y H</creatorcontrib><creatorcontrib>Taufiq, T</creatorcontrib><creatorcontrib>Kristiani, M G E</creatorcontrib><creatorcontrib>Prabowo, D H G</creatorcontrib><creatorcontrib>Ramadheka, R R</creatorcontrib><creatorcontrib>Suryanto, M R</creatorcontrib><creatorcontrib>Pratama, R B</creatorcontrib><title>The effect of Gracilaria powder on the characteristics of nemipterid fish sausage</title><title>IOP conference series. Earth and environmental science</title><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><description>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%.</description><subject>Algae</subject><subject>chemical characteristics</subject><subject>Fish</subject><subject>Food additives</subject><subject>Gracilaria</subject><subject>Moisture content</subject><subject>nemipterid fish</subject><subject>Odor</subject><subject>Odors</subject><subject>Powder</subject><subject>sausage structural properties</subject><subject>Sausages</subject><subject>Seaweeds</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Taste</subject><subject>Texture</subject><subject>Water content</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>BENPR</sourceid><recordid>eNqFkN9LwzAQx4MoOKf_ggR88aX28qttHkXmFAYizueQponL2NaadIj_vSmViSD4dMfd574HH4QuCdwQqKqclEJkhBGRc-A5yYFQYOwITQ6L40MP5Sk6i3ENUJScyQl6Xq4sts5Z0-PW4XnQxm908Bp37UdjA253uE-IWem06m3wsfcmDuzObn03TBrsfFzhqPdRv9lzdOL0JtqL7zpFr_ez5d1DtniaP97dLjLDOe-zuhQgStZYLcvScoBagq6dNppZXTHChRHUcA2NkJxWpgIpalfYRDgphWZTdDXmdqF939vYq3W7D7v0UlEhKlpIoDRRxUiZ0MYYrFNd8FsdPhUBNehTgxk1WFJJnyJq1JcOr8dD33Y_ybPZyy9MdY1LKP0D_Sf_CyYyfog</recordid><startdate>20200101</startdate><enddate>20200101</enddate><creator>Sipahutar, Y H</creator><creator>Taufiq, T</creator><creator>Kristiani, M G E</creator><creator>Prabowo, D H G</creator><creator>Ramadheka, R R</creator><creator>Suryanto, M R</creator><creator>Pratama, R B</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20200101</creationdate><title>The effect of Gracilaria powder on the characteristics of nemipterid fish sausage</title><author>Sipahutar, Y H ; Taufiq, T ; Kristiani, M G E ; Prabowo, D H G ; Ramadheka, R R ; Suryanto, M R ; Pratama, R B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c444t-b750573dea977e400b90abfaca3ea83145c52c4a0d59428c8095bf6efacf995a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Algae</topic><topic>chemical characteristics</topic><topic>Fish</topic><topic>Food additives</topic><topic>Gracilaria</topic><topic>Moisture content</topic><topic>nemipterid fish</topic><topic>Odor</topic><topic>Odors</topic><topic>Powder</topic><topic>sausage structural properties</topic><topic>Sausages</topic><topic>Seaweeds</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Taste</topic><topic>Texture</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sipahutar, Y H</creatorcontrib><creatorcontrib>Taufiq, T</creatorcontrib><creatorcontrib>Kristiani, M G E</creatorcontrib><creatorcontrib>Prabowo, D H G</creatorcontrib><creatorcontrib>Ramadheka, R R</creatorcontrib><creatorcontrib>Suryanto, M R</creatorcontrib><creatorcontrib>Pratama, R B</creatorcontrib><collection>IOP Publishing Free Content</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. Earth and environmental science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sipahutar, Y H</au><au>Taufiq, T</au><au>Kristiani, M G E</au><au>Prabowo, D H G</au><au>Ramadheka, R R</au><au>Suryanto, M R</au><au>Pratama, R B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of Gracilaria powder on the characteristics of nemipterid fish sausage</atitle><jtitle>IOP conference series. Earth and environmental science</jtitle><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><date>2020-01-01</date><risdate>2020</risdate><volume>404</volume><issue>1</issue><spage>12033</spage><pages>12033-</pages><issn>1755-1307</issn><eissn>1755-1315</eissn><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%.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1755-1315/404/1/012033</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Algae chemical characteristics Fish Food additives Gracilaria Moisture content nemipterid fish Odor Odors Powder sausage structural properties Sausages Seaweeds Sensory evaluation Sensory properties Taste Texture Water content |
| title | The effect of Gracilaria powder on the characteristics of nemipterid fish sausage |
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