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IJSTR >> Volume 3- Issue 11, November 2014 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Effect Of Carrageenan For Making Concentrate Dispersion From Snakehead Fish (Channa Striata)

[Full Text]

 

AUTHOR(S)

Meta Mahendradatta, Arfina Sukmawati Arifin, Zainal, Abu Bakar Tawali, Nandi K. Sukendar

 

KEYWORDS

Key words: Albumin, Carrageenan, Concentrate dispersion, Snakehead fish.

 

ABSTRACT

Abstract: Preparation of concentrate dispersion from snakehead fish (Channa striata) as food supplement required stabilizer such as carrageenan. Snakehead fish was selected as raw material due to its high content of albumin protein. This research aimed to study the effect of carrageenan on physical stability of concentrate dispersion and to determine the optimal concentration of carrageenan which produced stable concentrate dispersion. Treatments used in this research were the concentration of carrageenan (0.5%, 1%, 1.5%, and 2%) and storage time (one day, three days and five days). Production process of concentrate dispersion from snakehead fish consisted of preparation of 10% fish concentrate solution, mixing with appropriate carrageenan concentration, homogenization at 6500 rpm for 5 minutes and sterilization at temperature 121oC and 1 atmosphere pressure for 15 minutes. Observation was conducted on the stability of concentrate dispersion after one, three and five days. Measurement parameters were viscosity, sedimentation volume, phase separation, and redispersibility. The result showed that the difference of carrageenan concentration influenced the physical properties of concentrate dispersion. The higher the concentration, the greater the viscosity of carrageenan (61.33 - 1920.68 cP), the higher sedimentation volume (0.67 - 0.99 cm), the lower the phase separation (0.43 –0.01cm), and the lower redispersibility (13.55 – 0.33). The best concentration of carrageenan for making concentrate dispersion was 1.5%.

 

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