Evaluation of ganyong starch capability as tapioca starch substitute on fish nugget
2000
Dwiyitno | Rufaidah, V.W. (Balai Pengkajian Teknologi Pertanian, Lembang (Indonesia))
The aim of this research was to evaluate capability of ganyong starch as tapioca starch substitute on fish nugget. Research was performed in BPTP Lembang on October-November 1999. The research consisted of two stages: (1) production of ganyong starch and (2) production of fish nugget on various composite starch compositions (tapioca and ganyong starch). Treatments were proportion of various composite starch (tapioca and ganyong starch), i.e.: (1) 100 percent tapioca + 0 percent canna, (2) 75 percent tapioca + 25 percent canna, (3) 50 percent canna, (4) 25 percent tapioca + 75 percent canna and (5) 0 percent tapioca + 100 percent canna. Chemical composition of canna starch, fish meat, fish nugget and organoleptic test were evaluated. Fish nugget with water content 59.52-65.65 percent, ash 1.93-3.17 percent, protein 12.32-13.87 percent and lipid 8.27-12.52 percent was gained from five composite starch treatments. The result showed that the increasing of ganyong starch proportion will tend to decrease water content, and protein of fish nugget but tend to increase of fat content. The result of organoleptic test showed that the increasing of ganyong starch proportion tend to reduce panelist response. But the panelist still could accept fish nugget with ganyong substitution until 100 percent on color, aroma, tasty and texture
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