Z Zahrah, ,- and Muhamad Nur Ghoyatul Amin, ,- and Moch. Amin Alamsjah, ,- (2019) The effect of fucoxanthin as coloring agent on the quality of Shrimp Paste. 2nd International Conference on Fisheries and Marine Science, 441. pp. 1-10.

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Abstract

Colour is one of quality attributes of shrimp paste where some industries add non�food grade colouring agent, which may possibly generate adverse effects for customer. The development of colouring agent for shrimp paste is a crucial field of study in the food technology. Fucoxanthin, a yellow pigment extracted from Sargassum sp. which was proven capable of possessing antioxidant activity was used in this study to colorize the produced shrimp paste. The fucoxanthin concentration of 0%, 3%, 6%, 9%, and 12% was designed by using a completely randomized design with four replications of each level. This research revealed that the addition of fucoxanthin significantly affected the colour (L*, a*, b*, and o hue), but did not significantly affect the preference of odour and texture. This study investigated that the fucoxanthin concentration of 12% was the best concentration.

Item Type:	Article
Uncontrolled Keywords:	fucoxanthin, Shrimp Paste
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling > SH20.3-191 Aquaculture
Divisions:	14. Fakultas Perikanan dan Kelautan > Kelautan
Creators:	Creators NIM Z Zahrah, ,- UNSPECIFIED Muhamad Nur Ghoyatul Amin, ,- 9907147747 Moch. Amin Alamsjah, ,- 0016017002
Depositing User:	Eki Pristiyanto pristiyanto
Date Deposited:	06 Apr 2023 04:25
Last Modified:	11 Apr 2023 02:35
URI:	http://repository.unair.ac.id/id/eprint/122116
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