Fibrous Shredded Red Meat LittleTuna (Euthynnus affinis) with Banana Heart (Musa paradisiaca) Fortification
Hartati Kartikaningsih, Maftuch, Ahmad Shihab, Nessa Septianingsih
Laboratory Food Safety Faculty of Fishery and Marine Science Brawijaya University, Indonesia
Abstract
A lot of blood vessel as fast swimmer fish causing red meat of little tuna had bitter taste. Usually red meat tuna used as pet food, hydrolyzed protein and silage. It can be used as shredded fish by mix it with white little tuna meat and adding banana heart to increase food fiber and decrease bitter taste. This study used an experiment with the addition of banana heart 20 to 80% (w / w) in a mixture of red and white meat of little tuna (1: 4 w / w). Compared to the control (without adding banana heat), the hedonic test of adding banana heart 20% showed higher in texture, aroma and color. Adding banana heart 20% had the same taste with control. More high concentration in fortification banana heart, it showed higher in fiber content of shredded fish, but for the digestibility as well as decreasing hedonic test results. The addition of banana heart did not change the fat content, water content and water activity of the product. It also showed a slight increase in ash content but decreased in protein content. There was no change in product quality for up to 6 months on polypropylene plastic bag
Keywords: red meat of tuna, heart of banana, shredded fish, dietary fiber
Topic: Sustainable Agriculture and Agricultural Engineering