QUALITY ASSESSMENT ON INSTANT PORRIDGE OF SNAKEHEAD (Channa striata) FISH PROTEIN CONCENTRATE FLOUR FORTIFIED WITH Chlorella sp. DURING STORAGE AT ROOM AND COLD TEMPERATURES

Victor Josua, Syahrul ', N Ira Sari

Abstract


The research aimed to assess the quality of instant porridge snakehead (Channa
striata) fish protein concentrate (FPC) fortified with Chlorella sp. flour during storage at
room and cold (5 0C) temperature. This experimental research was began with preparing FPC
instant porridge added with 2% Chlorella sp. flour and then stored at room (B1) and cold (B2)
temperature and observed the quality changes during storage on 0, 7, 14, 21, 28 days. Quality
parameters assessed were the proximate analysis, peroxide value, total of mold and sensory
analysis. The results of quality assessment of instant porridge during storage showed that the
water content, fat content, peroxide value and total mold colonies on both B1 and B2
treatments at the beginning up to the end of the storage were 6.99 - 7.30 %; 3.63 - 4.28%;
11.97 - 5.98 meq / 1000 g; and 1,8x102 - 1,3x102 cfu/g, respectively. The sensory evaluation
showed no difference in the appearance and consistency but there was a difference in aroma
on B2 which tend to be rancid.
Keywords : Instan porridge, fish protein concentrate, quality


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