| dc.description.abstract | Catfi sh (Clarias gariepinus) has high content of fat and sarcoplasmic protein contents, thus it possesses low gelling capacity. Washing treatment in surimi making aimed to increase its gelling ability. Th e result shows that one cycle of washing gave gel strength of 1,560.23 g.cm, water holding capacity (WHC) of 81.30%, and whiteness of 59.00%. Surimi was then made into fi sh sausage with tapioca starch as fi ller and seaweed powder as gelling agent. Gracilaria gigas was able to increase gelling properties of catfi sh sausage because of their hydrocolloids contents, agar. G. gigas powder improved gel strength (1,831.32 g.cm), WHC (88.19%) of catfi sh sausage without signifi cant changes to sensory properties of fi sh sausage (aroma, fl avor, off -fl avor, color). Catfi sh sausage added with G. gigas powder (0.50%) had comparable WHC, gel properties (gel strength, biting, and folding test) and sensory properties with commercial fi sh sausage marketed in Indonesia. Moreover, catfi sh sausages added by seaweed powder had higher dietary fi ber content compare to commercial fi sh sausage. | id |
