Effect of Dried Green Seaweed (Ulva intestinalis) on Physical Chemical Properties and Sensory Evaluation in Crispy Tilapia Snack with Seaweed Supplement
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Abstract
Ulva intestinalis Linnaeus is a high nutritional value of green algae. It can be supplemented in food to increase nutritional value in food products. Thus, the main objective of this study was to develop crispy Tilapia snack supplemented with dried green seaweed. The optimal ratio between surimi and mince fish (Nile tilapia) was investigated in three ratios: 100:0, 70:30 and 50:50 w/w. The optimal concentration of dried green seaweed was also quantified through three concentrations: 1%, 3% and 5 % w/w, compared with control sample of 0% of dried green seaweed. Chemical physical and sensory evaluation of crispy tilapia snack were determined. The results revealed that crispness of sample at ratio 70:30 was significantly higher (p ≤ 0.05) than those in other samples as well as high average sensory score in flavor, taste, crispness and overall acceptance. The ratio of surimi and mince fish at 70:30 w/w was optimal and used to investigate the optimal concentration of dried green seaweed. The result showed that aW and crispness in sample at 3 % concentration of dried seaweed showed no significant different (p > 0.05) with control sample. Lightness (L*) and yellowness (b*) of sample at 3% concentration of dried seaweed were not significantly different (p > 0.05) from the sample at 1% concentration of dried seaweed. Sensory panelists moderately preferred the sample with 3% concentration of dried green seaweed in odor, crispness and overall acceptance (6.70). Thus, the concentration at 3% of dried gut weed was optimal for adding in crispy Tilapia snack. Dried Ulva intestinalis has a potential to apply in snack products with beneficial health effects.
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