Addition of Euchema cottoni Carrageen to the Characteristics  of Kurisi Fish (Nemipterus nematophorus) Pempek

TRI ADI WIBOWO; DESY SASRI UNTARI; ARLIN WIJAYANTI

doi:10.36526/jl.v8i1.7343

Authors

TRI ADI WIBOWO UNIVERSITAS NAHDLATUL ULAMA LAMPUNG
DESY SASRI UNTARI UNIVERSITAS NAHDLATUL ULAMA LAMPUNG
ARLIN WIJAYANTI UNIVERSITAS NAHDLATUL ULAMA LAMPUNG

DOI:

https://doi.org/10.36526/jl.v8i1.7343

Keywords:

Carrageenan, Eucheuma cottonii, pempek, Threadfin Bream Fish, Sensory Evaluation

Abstract

Gel-based diversified fish products such as pempek generally have a chewy texture due to the formation of a fish protein gel matrix that is reinforced by tapioca starch during mixing and cooking processes such as boiling. However, in their processing, errors in stages commonly occur that can result in a final product that is not chewy. Therefore, a gelling agent is needed to maintain its chewy texture, such as carrageenan. Threadfin bream fish (Nemipterus nematophorus) is a type of fish with white flesh that is high in protein, but its potential as a raw material for diversified fish products has not been fully utilized. This study aims to examine the effect of adding carrageenan extracted from Eucheuma cottonii seaweed on the sensory characteristics of pempek from Threadfin bream fish, including appearance, odor, taste, and texture. The method used was a completely randomized design (CRD) non-factorial with four carrageenan addition treatments (0%, 2%, 4%, and 6%) and three replications. The characteristic tests included appearance, aroma, taste, and texture. The results showed that the addition of carrageenan had a significant effect on the appearance, aroma, and taste of pempek (P<0.05), but did not significantly affect the texture (P>0.05). The best treatment was obtained with the addition of 2% carrageenan. The highest carrageenan concentration (6%) had the lowest value, as it produced a darker product, a slightly rancid aroma, and a firmer texture. Overall, the addition of 2% Eucheuma cottonii carrageenan improved the sensory quality of pempek from Threadfin bream fish

References

Arif, F, A, G and Sipahutar, Y. H. (2023). Penambahan Karagenan Eucheuma cottonii Terhadap Tingkat Kesukaan Bakso Ikan Kurisi (Nemipterus japonicus). Aurelia Journal., 5(1), 247–258. https://doi.org/http://dx.doi.org/10.15578/aj.v5i2.12632.

BPS (Badan Pusat Statistik). (2023). Statistik Produksi Perikanan Tangkap dan Budidaya Tahun 2022. BPS.

Harini, N., Izzah, L. N., Winarsih, S., Ikarini, I., Hanif, Z., Ashari, H., & Jan, A. (2024). The effect of coconut water and temperature on carrageenan extraction. BIO Web of Conferences,. https://doi.org/https://doi.org/10.1051/bioconf/202410400030.

Li, X., Li, C., Liu, Y., Han, G., Lin, C., Chen, X., & Mao, J. (2024). Rheological and structural characterization of carrageenans during depolymerization conducted by a marine bacterium shewanella sp. le8. Gels, 10(8). https://doi.org/https://doi.org/10.3390/gels10080502.

Nopianti, R., Widiastuti, I., Supriadi, A., Nugroho, G. D., Lestari, S., & Andini, J. (2025). Karakteristik fisikokimia dan sensori pempek ikan tenggiri (Scomberomorus commerson) kombinasi dengan ikan kakap putih (Lates calcarifer). Jurnal Pengolahan Hasil Perikanan Indonesia, 28(9), 815–827. https://doi.org/http://dx.doi.org/10.17844/5qedt427

Novianti, T. (2022). Pengaruh konsentrasi rumput laut (Euchema cottonii) terhadap tekstur bakso ikan nila (Oreochromis niloticus). Jurnal Pendidikan Fisika Dan Sains (JPFS), 5(1), 30–38. https://doi.org/https://doi.org/10.52188/jpfs.v5i1.177.

Nurdin, I. N. (2024). Kajian penanganan pascapanen rumput laut Eucheuma cottonii di Kecamatan Mawasangka Kabupaten Buton Tengah. Agrisurya, 3(1), 32–39. https://doi.org/https://doi.org/10.51454/agrisurya.v3i1.649.

Pumpente, O. I. and Palawe, J. F. P. (2020). Sifat fungsional semi refined carrageenan (src) dari rumput laut Eucheuma cottonii asal Kabupaten Sangihe. Jurnal Ilmiah Tindalung, 6(1), 31–36. https://doi.org/https://doi.org/10.54484/jit.v6i1.388.

Rahman, T. and Putri, S. K. D. F. A. (2023). Sensory and physicochemical attributes of chocolate soft candy with different gelling agents. Pelita Perkebunan (A Coffee and Cocoa Research Journal), 39(2), 230–243. https://doi.org/https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i3.562.

Ramadas, B. K., Rhim, J., & Roy, S. (2024). Recent progress of carrageenan-based composite films in active and intelligent food packaging applications. Polymers, 16(7). https://doi.org/https://doi.org/10.3390/polym1607100

Setyorini, D., Syafaatullah, A. Q., & Variyana, Y. (2022). Pengaruh waktu dan suhu maserasi terhadap strength gel karaginan Eucheuma cottonii dengan naoh sebagai pelarut. Jurnal Teknologi Kimia Mineral, 1(2), 65–69. https://doi.org/https://doi.org/10.61844/jtkm.v1i2.268.

SNI 7661: 2019. (2019). “Syarat Mutu Pempek Ikan”.Jakarta: Standar Nasional Indonesia.

Sulistiawati, & D. (2024). Effects of dietary seaweed and carrageenan waste on performance and carcass quality of broiler. IOP Conference Series: Earth and Environmental Science, 1355(1). https://doi.org/https://doi.org/10.1088/1755-1315/1355/1/012036.

Tamala, E., Slamet, A., & Jumiati, J. (2022). Pengaruh santan kelapa terhadap laju pertumbuhan rumput laut Eucheuma cottonii. Jurnal Ilmiah Ilmu-Ilmu Hayati, 41–48. https://doi.org/https://doi.org/10.24002/biota.v7i1.4682.

Untari, D,S., Wibowo, T, A., Pamungkas, W, I. (2023). Identifikasi Kualitas Kesegaran dan Nilai Keasaman (pH) Ikan Laut di Kota Metro Provinsi Lampung. Jurnal Agrisains, 24(3). https://doi.org/https://doi.org/10.22487/jiagrisains.v24i3.2023.159-169

Yanti, S., Permatasari, P., Sari, Y., & Wiradana, A. (2024). Analisis fitokonstituen ekstrak etanol makroalga merah (Euchema cottonii) yang dikoleksi dari petani rumput laut di Pulau Serangan, Denpasar-Bali. Jurnal Kesehatan Terpadu, 8(1). https://doi.org/https://doi.org/10.36002/jkt.v8i1.2988