Thesis

Utilization Of Gracilaria Fisheri Extract To Improve The Sensorial Properties Of Fish Cakes

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A significant amount of seaweed is produced in Thailand. Therefore, the innovation of
seaweed must improve the market for harvesters. The hydrocolloid gels in the food industry are
becoming more popular due to their ability to improve food quality . Fish cake is a soft, springy
processed food made from shredded fish that has been combined with crushed ice and salt. The
addition of hydrocolloid may innovate the fish cake texture. Nonetheless, the techniques to extract
Gracilaria spp. are crucial to enhancing the gel's strength. The research aims to investigate the effect
of pre-treatment and agar amount toward the physicochemical (pH, color, texture, and cooking loss)
and sensorial properties (color, aroma, texture, taste, and overall liking) of fishcake. All the sensorial
properties showed there are all significant differences. The result showed 5 grams of untreated
Gracilaria fisheri agar fishcake also has the highest rating in every sensorial property. Aligned with the
acceptance and purchase intention which showed that 5 grams of untreated Gracilaria fisheri agar
fishcake is the most accepted and interesting to buy. The significant differences in pH could be caused
by the presence of NaOH from pre-treatment. Significant differences in color could be caused by
uneven color along the fishcake surface. Hardness and gumminess both have significant differences
caused by the addition of water that came with the agar. The trend showed that with higher amounts
added, the percentage of cooking loss went lower. It symbolizes that the agar has water holding
capacities which prevent cooking loss.

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Availability

Detail Information

Series Title

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Call Number

FT 24-017

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Sensory evaluation
Hydrocolloids
Fish cakes
Gracilaria fisheri;

Specific Detail Info

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Statement of Responsibility

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Other version/related

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