Physicochemical characteristics and organoleptic catfish sausage (Clarias sp.) with the addition of gelatin as binding agent

Abstract

This study aims to determine the effect of adding gelatin as a binding agent on the physicochemical and organoleptic characteristics of catfish sausage (Clarias sp.). This study used a completely randomized design (CRD) consisting of 5 treatments with commercial fish sausage and a gelatin concentration of 0.25%, 0.5%, 1%, and 1.5% with 4 replications. The method used in this research includes proximate analysis, texture analysis, and organoleptic testing. The results of this study indicated that the addition of gelatin had a significant effect (P <0.05) on the value of gel strength, product texture and consumer acceptance of catfish sausage (Clarias sp.), As well as the resulting moisture and protein content. The best gelatin concentration was produced by the addition of gelatin of 1.5%. Gelatin with a concentration of 1.5% produces the best gel strength with the characteristics of a compact and not too hard gel, has a water content of 68.82% and has a protein content of 16.95%.