Soaking Natrium Metabisulfit (Na₂S₂O₅) at Different Concentrations Affects the Acceptability of Cakalang Fish Cookies (Katsuwonus pelamis)

DOI

10.2991/978-94-6463-427-3_13How to use a DOI?

Keywords

cookies; skipjack tuna; sodium metabisulfite

Abstract

Preparing tuna flour through heating causes a browning reaction due to the Maillard reaction (reaction between reducing sugars and amino acids accompanied by heating). Soaking tuna meat in sodium metabisulfite solution (Na2S2O5) at a higher concentration (0.5%) will inhibit enzymatic and non-enzymatic browning reactions (heating) better so that the color of tuna flour is brighter yellow than soaking with a lower concentration of Na2S2O5. This study aims to determine the effect of Na2S2O5 soaking at different concentrations on the acceptability of tuna fish cookies. Experimental research, randomized complete block design (CRD), three treatments, F0 = control, immersion of fish meat in 0% Na2S2O5; F1 = immersion of 0.25% Na2S2O5 solution; F2 = immersion of 0.5% Na2S2O5 solution. Organoleptic test using a hedonic test (liking) with five scales, 30 semi-trained panelists, carried out at the Food Science Laboratory of the Nutrition Department of Kendari Health Polytechnic. The chemical composition of selected cookies, including protein, fat, carbohydrate, water content, and sulfite content, was measured at the Biology Laboratory of FMIPA UHO Kendari in May 2023. Data analysis used the SPSS program. It is known that panelists’ acceptance of 3 treatments of skipjack fish cookies in the aspects of color, aroma, and texture shows no significant difference, while in the taste of cookies, there is a significant difference. Na2S2O5 can cause it to be a type of salt where a higher concentration (0.5%) makes the cookies taste savory. Based on color, aroma, texture, and taste attributes, F2 tuna cookies have the highest percentage compared to F0 and F1 treatments. Cookies F2 has a protein content of 6.90 g, fat of 8.90 g, carbohydrates of 25.80 g, and water content of 4.10%. And sulfite content < 0.01%. It is expected that people can consume F2 skipjack fish cookie products; besides being liked, they also have a high nutritional content, especially carbohydrates, which are suitable for liver disease patients.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Rofiqoh Rofiqoh
AU  - Rosnah Rosnah
AU  - Febrianingsi Febrianingsi
AU  - Sri Yunanci V. Gobel
AU  - Hasan Hasan
AU  - I Made Rai Sudarsono
PY  - 2024
DA  - 2024/05/22
TI  - Soaking Natrium Metabisulfit (Na₂S₂O₅) at Different Concentrations Affects the Acceptability of Cakalang Fish Cookies (Katsuwonus pelamis)
BT  - Proceedings of the 1st Halu Oleo International Conference on Public Health (HOICPH 2023)
PB  - Atlantis Press
SP  - 104
EP  - 114
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-427-3_13
DO  - 10.2991/978-94-6463-427-3_13
ID  - Rofiqoh2024
ER  -