DefinePK

Abstract

This research was aimed to compare the quality characteristics of “chikuwa” (a Japanese jelly-like food product made from ingredients such as fish surimi, salt, sugar, starch). In this study four species of fish such as catfish, milkfish, tilapia and red snapper were produced with the addition of 2% liquid smoke as flavouring agent. The parameters includes the changes of hedonic test, amino acid profile and proximate composition (moisture content, protein content, fat content and ash content) in chikuwa without addition of liquid smoke (control) and by the treatment of adding 2% liquid smoke to the safety level and characteristics of chikuwa. Different fish species and methods gave significantly different effect (p<0.05) to quality of “chikuwa”. The results showed the water content was found between 65.107% to 79.112%, protein content between 8.897% to 17.757% and fat content between 0.634% to 2.158% and ash content between 0.928% to 4.63%. There were about 16 amino acids found in this study, whereas the fatty acids were found about 11. Amino acid profile highest content in fresh milkfish was lysine of 221.8086 ppm and fatty acids content in composition was oleic acid ranging from 7.85% – 50.75% with an average of 40.42%. Chikuwa made from tilapia was found as the most acceptable by panelist with hedonic values; 8.68 < µ < 8.69.