Characteristics of High Protein Catfish (Clarias gariepinus) Biscuit with Cream Probiotic Enterococcus faecium 15-27526 in Different Types of Packaging and Storage Temperature

Abstract

The objectives of the study were to develop high protein catfish biscuit cream probiotic E. faecium IS-27526 and to do several quality assessments during storage at different temperatures (25-28 °C and 4-6°C) and types of packaging (polypropilen and metalized plastic), in order to maintain viability of probiotic and quality of biscuit cream. The product were assessed for its water activity, moisture content, free fatty acid, peroxide value, thio barbituric acid value, viability of probiotics, total titratable acidity, total plate count, total mold and yeast, and sensory evaluation by preference test. Temperature, packaging material and storage time showed significant effect (p<O. 05) on moisture content, thio barbituric acid value, probiotic viability and total titratable acidity of the product. Sensory characteristics mainly taste, texture and overall acceptability were significantly affected by temperature, packaging material and storage time (p<O. 05). The best temperature to maintain product's qualities was cold temperature (4-6°C). Statistically, packaging material did not contribute significant effect to several qualities of the product. However there was a tendency that product with metalized packaging has better quality in terms of moisture content, texture and overall acceptability. The product high protein catfish biscuit with cream probiotic E. faecium IS-27526 could contribute as much as 19.23%, 125%, 125% and 12.5% protein needed per day for children, teenager, adults and elderly respectively.