Krishna Purnawan Candra, Hendra Saputra, Arboby Gunawan, Bernatal Saragih, Hudaida Syahrumsyah, Yuliani Yuliani


Snakehead fish (Channa striata), a freshwater fish, is known to have
functional properties in helping the process of healing burns and
wounds after surgery. Besides that, the use of seaweed as a source of
food fiber is also widely reported. This research was conducted to
design fiber-rich fish nuggets. The purpose of this study was to
determine the maximum levels of seaweed substitution in the
processing of snakehead fish nuggets based on sensory properties.
Single-factor experiment (seaweed, Eucheuma cottonii, substitution)
arranged in a Completely Randomized Design with four replications
was applied in this study. The parameters observed were hedonic and
hedonic quality sensory properties for the attributes of color, aroma,
texture, and taste of nuggets. The data obtained were analyzed by the
Friedman Test, followed by the Wilcoxon Rank Test to detect the
differences between treatments. Treatment of up to 75% seaweed
substitution (0, 25, 50, and 75%) decreases significantly (p < 0.05) the
hedonic sensory acceptance of the snakehead fish nuggets for all
attributes except the texture which shows an increase. Whereas, the
treatment with substitution of seaweed in the narrow percentage of 0,
5, 10, 15, and 20% gave an expected result, which showed that there
was no significant difference (p > 0.05) of the hedonic sensory
response for the overall acceptance. Nevertheless, 15% of seaweed
substitution provides the best hedonic sensory response for overall
acceptance. These results indicate that 15% of seaweed (Eucheuma
cottonii) substitution is recommended for use in the processing of
snakehead fish nuggets.


Snakehead fish; seaweed; Eucheuma cottonii; nugget; Channa striata

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