THE EFFECT OF ADDING CARRAGEENAN WITH DIFFERENT CONCENTRATIONS ON CHARACTERISTICS OF REBON SHRIMP SAUSAGE (Acetes sp.)

Abstract

Abstract  

This study aimed to determine the effect of adding carrageenan with different concentrations on the characteristics of rebon shrimp sausage and to determine the best concentration of carrageenan used in making rebon shrimp sausage. The research method was experimental using a non-factorial Completely Randomized Design, with 4 levels of treatment, namely different carrageenan concentrations, 0% (K0), 1% (K1), 2% (K2), 3% (K3). The parameters tested were sensory analysis, proximate analysis, and physical analysis. The study showed that the addition of carrageenan to rebon shrimp sausage had a significant effect on sensory analysis (texture), proximate analysis (water content, ash and carbohydrates), and  physical test of rebon shrimp sausage (gel strength and elasticity). The best addition of carrageenan to rebon shrimp sausage was a concentration of K3 (3%) with sausage characteristics which included appearance (less bright color), aroma (specific strength of rebon shrimp), texture (solid, compact and quite elastic), taste (specific strength of rebon shrimp) with moisture content of 50.07%, protein 22.32%, fat 2.56%, ash 4.50%, and carbohydrates 20.55%, gel strength 1325.3 gf and elasticity 68.17%.

Keywords: carrageenan, rebon shrimp, sausage.