THE INFLUENCE OF ADDITION OF GINGER FLOWER (Etlingera Elatior) FLOUR AS A NATURAL PRESERVATIVE ON CATFISH (Pangasius Hypophthalmus) NUGGET IN COLD TEMPERATURE STORAGE (± 5oC)

Abstract

Abstrak

            This research was aimed to determine the effect of the addition of ginger flower (Etlingera elatior) flour as a natural preservative on catfish (Pangasius Hypophthalmus) nugget in cold temperature storage (± 5^oC). The research method used was an experimental method in making catfish nugget with addition of ginger flower flour with different concentration treatments, that was N₀ (without ginger flower flour), N₁ (5 g of ginger flower flour), N₂ (10 g of ginger flower flour), and N₃ (15 g of ginger flower flour). The results showed that the treatment without addition of ginger flower flour into catfish nugget (N₀) was the best treatment, with appearence 7,37%, taste 7.20%, aroma 7.92%, and texture 7.02%. Based on proximate analysis, the catfish nugget without addition of ginger flower flour had contained water, ash, protein, fat content, and Total Plate Count was 58.14%, 6.02%, 10.03%, 11.64%. Based on Total Plate Count (TPC) that N₃  treatment was the best treatment with value 10.9 x 10³ CFU/g.

 Keywords: catfish nugget, ginger flower flour, preservative