Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Swastawati, Fronthea^1 ; Ambaryanto^2 ; Cahyono, Bambang^3 ; Wijayanti, Ima^1 ; Chilmawati, Diana^4

Departement of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^1

Departement of Marine Science, Faculty of Fisheries and Marine Science, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^2

Departement of Chemist, Faculty of Sain and Mathematics, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^3

Departement of Aquaculture, Faculty of Fisheries and Marine Science, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^4

关键词: Carbohydrate content;    Kruskal-Wallis tests;    Liquid smoke;    milkfish meatball;    Nano-encapsulation;    Test parameters;    Texture characteristics;    Value added products;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012027/pdf
DOI  :  10.1088/1755-1315/116/1/012027

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Milkfish meatballs are one of the value-Added product that is potential to be developed because this product is favored by consumers. The aims of this study were mainly to evaluate the effect of nano encapsulation liquid smoke addition to the properties of milkfish meatballs. The different concentration (0%, 1%, 3% and 5%) of nano encapsulation liquid smoke was treated into milkfish meatballs with three replications. Test parameters used include texture (hardness, deformation and gel strength); proximate (moisture, protein, fat, ash and carbohydrates content); sensory (organoleptic and hedonic). Parametric data were analysis using ANOVA and non-parametric parameters using Kruskal Wallis test. Analysis of variant shows that nanoencapsulation gave significant effect on the hardness, deformation, and gel strength; protein, lipid, ash and water content(P0.05). The best texture characteristic was obtained by milkfish meatball added with 1% of nanoencapsulation liquid smoke indicated by the moisture water; protein; fat; ash and carbohydrate content: 66,35%; 12,69%; 6,75%; 2,42% and 5,93% respectively. The best organoleptic and hedonic value of milkfish meatballs was achieved by a panelist at the sample with the addition of 1% liquid smoke, but this sample found gave no significance different to control in terms of sensory valle.