Effects of Brazilin Contained in Caesalpinia sappan L on The Properties of Fish Paste from Ponyfish (Leiognathus sp)

Abstract

Fish paste is one of fisheries products made by fermentation of small shrimp or non economically fishes and became popular in Indonesia as a condiment related rich in umami taste. Fish paste from different region have not same appearance and nutritional as result of processing variety such as raw material, composition and fermentation time. Most people think that the reddish brown fish paste color tends to be more attractive than the brown or blackish brown ones. This study aims to investigate the effect of brazilin extract of the dried heartwood of Caesalpinia sappan L (BEC) on the physiochemical properties of fish paste from ponyfish (FPP). The powder of BEC was extracted using solution contain 96% ethanol and 1% HCl with ratio of the dried heartwood (in sawdust form) and solution are about 1:5. FPP was produced using three different concentration of BEC: 5%; 7.5%; 10% and without BEC (0%) as a control treatment. Data were analyzed using Analysis of Variance and Kruskall-Wallis. Addition of the 5% and 10% BEC in fish paste resulted in lower lightness and higher redness compared with control (p<0.05). The 7.5% of BEC resulted significant difference (p<0.05) to color compared other treatments with Hue value test ranges from 18-540 (indicates high red color). The other parameters such as moisture content, amount of Lactic Acid Bacteria and sensory attributes did not show any difference. In conclusion, the 7.5% of BEC exhibited the effectiveness in color performance and sensory attributes in FPP.