PENGARUH PENAMBAHAN KARAGENAN TERHADAP KEKENYALAN OLAHAN PERIKANAN

Abstrak

This research is an analysis of the addition of carrageenan to the processed plasticity of fisheries with a
variety of different treatments in the manufacture of processed fish such as fish balls. Because chemicals
such as borax are often used as additives in fishery processing products. Borak itself is not an additional
material used in fisheries processing so it is dangerous for human health. The purpose of this study was to
find out about the effect of adding carrageenan to fisheries processing. This study conducted a junal review
study of 3 journals, each of which used different treatments for the same purpose, but from a journal review
1 showed that the level of elasticity with the addition of 2% carrageenan resulted in a gel level of 130.27g
/ f and in the second journal with the addition of carrageenan 3.085% gel elasticity level of 3000g / f while
for the 3rd research journal with the addition of 4% carrageenan with gel strength of 100g / f
Key words : Carrageenan, Addition, Elasticity, Processed