The preference level  and chemical characteristic of vanamei shrimp otak-otak  with the addition of carrageenan

Kayla Zahira Saffanah; Evi  Liviawaty; Rita Rostika; Rusky Intan Pratama

doi:10.17844/cmahpt62

Authors

Kayla Zahira Saffanah Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran
Evi Liviawaty Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran
Rita Rostika Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran https://orcid.org/0000-0002-5262-104X
Rusky Intan Pratama Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran https://orcid.org/0000-0003-0573-767X

DOI:

https://doi.org/10.17844/cmahpt62

Keywords:

chewiness, Eucheuma cottonii, gelling agent, hedonict test, texture

Abstract

Carrageenan is a polysaccharide extracted from the seaweed, Kappaphycus alvarezii. Carrageenan serves as a food additive, functioning as both a stabilizer and a gelling agent in vanamei shrimp otak-otak (a type of Indonesian fish cake). This study aimed to determine the effect of different carrageenan concentrations on the sensory acceptance and chemical characteristics of the vannamei shrimp otak-otak. The study was conducted using an experimental method with five treatments: carrageenan addition of 0% (A), 0,5% (B), 1% (C), 1,5% (D), and 2% (E). Preference was assessed using a hedonic test covering appearance, aroma, texture, and taste, as well as a chemical test measuring moisture, ash, fat, protein, carbohydrate, and crude fiber content. Based on the analysis of 20 semi-trained panelists, the most preferred treatment was the addition of 1% carrageenan, with average scores of 7.4 (liked) for appearance, 7.1 (liked) for aroma, 7.5 (liked) for texture, and 7.3 (liked) for taste. Chemical analysis showed 54.66% moisture, 2.34% ash, 8.08% protein, 0.01% fat, 34.91% carbohydrate, and 2.72% crude fiber. The addition of 1% carrageenan was identified as the most favorable concentration compared with the other treatments.

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