Tri Winarni Agustini

Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel

BACKGROUND The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella). RESULTS MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal. CONCLUSION MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage.

Study on the effect of different concentration of Spirulina platensis paste added into dried noodle to its quality characteristics

High nutritional content of microalgae S. platensis is very good for human health especially for its protein and β-carotene. These compounds can be used for improving quality of food from nutritional point of view. This study was designed to observe the effect of different concentration of S. platensis paste to dried noodle quality based on physical, chemical and sensory perspectives. Material used in this study was S. platensis powder obtained from CV Neoalgae, Sukoharjo. The best treatment observed from preliminary study was then used for further study and compared to control treatment (without added S. platensis paste). The dried noodle resulted was then analyzed for elasticity, chemical (β-carotene, water, protein, ash, fat and carbohydrate) and sensory (hedonic). Parametric data obtained were analyzed using t-Test while non-parametric data was analyzed using Kruskal-Wallis followed by Multiple Comparison test. The study showed that dried noodle added with 9% S. platensis paste give significant effect (P<0.05) on elasticity; β-carotene, water, protein, ash, fat and carbohydrate and also sensory (hedonic). Dried noodle without added S. platensis paste has lower in β-carotene and protein compared to that of added S. platensis paste with the value of 0.06 mg/100 gr and 17.51 mg/100gr (β-carotene) and 8.88% and 38.6% (protein), respectively. Those, chemical composition of dried noodle added with S. platensis comply with Indonesian National Standard in term of protein, water, and ash content with sensory of 7.26 ≤ μ ≤ 7.63. Addition of S. platensis can significantly increase the nutritional of dried noodle especially protein (by 4 times) and β-carotene.

Effects of Different Heat Processing on Fucoxanthin, Antioxidant Activity and Colour of Indonesian Brown Seaweeds

Fucoxanthin (Fx) is major carotenoids in brown algae. It showed many health beneficial effects for oxidative stress. Fucoxanthin is lower stability which may cause problem in the application for functional food. The objective of this study was to evaluate the effects of various heat processing on Fx, antioxidant activity (IC50), total phenolic content, and colour stability of Sargassum ilicifolium. The various heat processing methods showed were not significantly affected to fucoxanthin and antioxidant activities however all treatments lower affected to brown seaweeds colour. Moreover, this study showed a useful proved in the design of brown seaweeds processing which minimize Fx, antioxidant activity and colour changes.

Flavor Enhancer From Catfish (Clarias batrachus) Bekasam Powder and Angiotensin-I-Converting Enzyme (ACE) Inhibitory Activity in Various Dishes

Flavor enhancer is characterized by high glutamic acid content and it can be obtained from fermented food such as Bekasam. Fermented food had inhibitory effect on Angiotensin-I-Converting Enzyme (ACE) activity which is advantageous for hypertension. However, such activity was not known to sustain in food system. The aim of this research was to study addition of flavour enhancer from Catfish Bekasam Powder (CBP) in various food systems and to determine the ACE inhibitory (ACEI) activity in the food system. Four food system consisted of carrot, champignon, and chicken meat dishes were boiled in water and added with CBP or MSG. Each food system was added with graded level of CBP (0%; 0.5%; 0.8%; 1.1%; and 1,4%) and for control monosodium glutamate (MSG) was used. ACEI activity in each food system and organoleptic test using multiple comparison differentiation on 15 semi-trained panellists were determined. The results showed that there were fluctuation of ACEI activity in the carrot, champignon, and chicken meat dishes (p=0.017; 0.043; and 0.032). The MSG containing dishes showed the lowest ACEI activity. Addition of graded level of CBP on carrot, champignon, and chicken meat dishes were directly proportional to glutamic acid content but inversely proportional to ACEI activity (p<0.05). The addition of commercial MSG on all dishes increased glutamic acid content but reduced ACE-inhibitory activity significantly (p<0.05). Comparing CBP to MSG addition in champignon dish revealed that increasing level of CBP increased the flavour preference of the panellists. On the contrary the higher the addition CBP in noodle and chicken meat dishes the worse were the flavour score (p<0.05). It can be concluded that the addition of CBP as flavour enhancer on various dishes can deliver better flavour and ACE-inhibitory activity than the addition of commercial MSG.

Effect of Melanin Free Ink Extracted From Squid (Loligo sp.) on Proximate and Sensory Characteristics of Soft-Bone Milkfish (Chanos chanos) During Storage

Antioxidant could be extracted and isolated from squid inks. Squid ink in the form of melanin free ink (MFI) could be act as an electron donor which can stabilize free radicals in lipid oxidation. This study was carried out to assess the antioxidant activity of squid inks converted into MFI in different dilution and to optimize the extraction conditions for the application of MFI as an antioxidative agent on fish product. Three different types of MFI extracts i.e : pure squid ink, squid ink with 5 times dilution and squid ink with 10 times dilutions by using cooled ionized water (4°C). The ink was then centrifuged at 18.000 x g for 30 minutes at cooled centrifuge (4°C) followed by DPPH analysis. The results showed that the IC50 of MFI extracts were 2.84 ppm; 1.11 ppm and 0.34 ppm, respectively (p < 0.05). The results indicated that squid ink with 10 times dilution in extraction of MFI had the highest value in free radical inhibitory. Although the IC50 of three different dilutions are equally low, and are considered as very strong antioxidative agent, however, it showed that the MFI extracted from squid ink had the ability to prevent free radical