Nutritional and Sensory Properties of Starry Trigger (Abalistes stellaris) Fish Balls Additional Fresh and Steamed Moringa (Moringa oleifera) Leaves
| Autor: | R Nuryahyani, D Kristanti, D Ishartani, W Setiaboma |
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| Rok vydání: | 2022 |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 995:012020 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/995/1/012020 |
| Popis: | The starry trigger fish (Abalistes stellaris) is unique fish contains protein and low fat. Additions of plant as sources rich phytochemical is now widely observed. Moringa leaves is usually considered as the source of mineral and fiber. The purpose of this study was to evaluate the effect of addition moringa leaves (fresh and steamed) on quality of starry trigger fish balls. The fish balls were made with seven formulations: C (control); A1 (5% of fresh moringa); A2 (10% of fresh moringa); A3 (15% of fresh moringa); B1 (5% of steamed moringa); B2 (10% of steamed moringa); B3 (15% of steamed moringa). The addition of moringa leaves increased a moisture content, iron, and water holding capacity (WHC) of fish meatball. The fish ball addition moringa leaves contained iron (0.66-1.07 mg/100g) and protein (45.20-48.33%). Otherwise, the treatments decreased a texture (hardness, gumminess, chewiness), lightness value of fish ball. The steamed treatment reduced a moisture content an iron, but increased a hardness, gumminess, chewiness, WHC, and lightness value of fish meatball. In generally, the addition of both fresh and steamed of moringa leaves did affect the panelist acceptance of fish meatballs. The addition of 15% fresh and steamed moringa leaves had the lowest acceptance by panelist. |
| Databáze: | OpenAIRE |
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