THE EFFECT OF DIFFERENT CONCENTRATION BEARDED CROACKER FISH (Johnius dussumieri) MARINEBEEF ADDITION TOWARD THE QUALITY OF BOILED NOODLES

Herda Bolly

Fisheries Department, Diponegoro University

2007

Fish is animal protein resource that contains of essential amino acids which is important for human consumption. Therefore, consumption of fish is highly recommended. However, the consumption of fish in Indonesia particularly in Java is still low (18 – 22 kg/person/year). Many methods have been observed and implemented to process fish product based on human needs and appetite including the production of marinebeef. Marinebeef has been known as fisheries product with high protein content (± 80%) and good rehidration capacity that makes it easy to be processed together with other food stuffs. Marinebeef is able to be implemented in making of staple foods such as noodles. Nevertheless, information and production of marinebeef including its application on staple food (noodles) in Indonesia have not been concerned yet. In the mean time, the consumption of boiled noodles is relatively high and increases year to year (3.5 kg in 2000 and 5 kg in 2005). Infact boiled noodles have a low protein content (0,6%) and lacks of several essential amino acids that especially lysine.

This research is aimed to produce marinebeef using Bearded Croaker fish and to implement it in boiled noodles production in order to increase protein content as well as to diverse product and to reduce the use of wheat flour without decreasing physical quality of boiled noodles. The method of this research is experimental laboratory method using completely randomized design (CRD). The product of marinebeef (MB) is then combined with wheat flour (WF) respectively 0% MB and 100% WF (T0); 5% MB and 95% WF (T1); 10% MB and 90% WF (T2); 15% MB and 85% WF (T3); 20% MB and 80% WF (T4); 25% MB and 75% WF (T5).

The result of proximate analysis showed that protein content of marinebeef was 75.62% with 3.78 of rehyrdation capacity. Meanwhile ANOVA performed the addition of different marinebeef concentration effecting tensile strength and proximate composition of boiled noodles significantly. Tukey HSD test also showed significant difference among treatments of boiled noodles. Hedonic test resulted treatment (T4) using 20% marinebeef was the most acceptable by panelist.

Keywords : Marinebeef, rehidration capacity, boiled noodles


I. INTRODUCTION

Fish is an important animal protein resource that contains of more complete essential amino acids compared to vegetable protein (Desrosier, 1988). Therefore, consumption of fish is highly recommended (Suryani et al., 2002). However, the consumption of fish in Indonesia particularly in Java is still low (18-22 kg/person/year). It is much lower than another countries such as Japan (110 Kg), South Korea (85 kg), USA (80 kg), Singapore (80 kg), and Malaysia (45 kg) (www.bi.go.id). Many methods have been observed and implemented to process fish product based on human needs and appetite including the production of marinebeef.

Marinebeef has been known as fisheries product with high protein content (± 80%) and good rehidration capacity that makes it possible to be processed together with other food stuffs in order to increase nutrition content of food. Nevertheless, information and production of marinebeef including its application on staple food especially noodles in Indonesia have not been concerned yet.

In the mean time, the consumption of boiled noodles is relatively high and increases year to year (3.5 kg in 2000 and 5 kg in 2005). Infact boiled noodles is made from wheat flour which is expensive and mostly imported. It also has a low protein content (0,6%) and lacks of several essential amino acids that especially lysine (www.bps.or.id; Astawan, 2004).

This research is aimed to produce marinebeef using Bearded Croaker fish and to implement it in boiled noodles production in order to increase protein content as well as to diverse product and to reduce the use of wheat flour without decreasing physical quality of boiled noodles.

II. LITERATURE REVIEW

Food produced from fish is primarily appreciated based on its protein content (Murniyati and Sunarman, 2000). The research showed that 100 g of fish consists of ± 20% protein and this amount relatively the same as of meat, chicken, egg etc. (Soenardi, 2003; Fox and Cameron, 1989). Generally, fish proximate composition consists of 12 – 24% protein, 0.1 – 2.2% fat, 1 – 3% carbohydrate, 0.8 – 2% organic substances and 66 – 84% water (Murniyati and Sunarman, 2000). Fish with high protein and fat content generally has lower calory per unit protein than beef or chicken. Thus, lean fish is an ideal animal protein resource for diet. Fish protein is also containing perfect essential amino acids in balanced proportion (Sri Kanoni, 1991).

According to Windsor and Barlow (1981) marinebeef is fish protein concentrate (made into chips or powder) with high protein content and complete essential amino acids. It is made using organic solvent (e.g. ethanol) to remove water and fat from fish as well as concentrating protein (FAO, 2001). Marinebeef has a good rehydration capacity and able to rise 5 times if it is immersed in water for certain time

As an intermediate product, marinebeef is not directly consumed but fixed or with other food stuff for example in making noodles to increase nutrition content (FNRI in www.fnri.dost.gov.ph).

Wheat flour is crusial material in noodles production. Eventhough it supply energy for human body, wheat flour lacks of protein (Harris and Karmas, 1989). Moreover Pomeranz (1988) stated that wheat protein has less amount of several essential amino acids such lysine, threonine and methionine. Infact wheat is classified as high consumed food stuff in the world (Bressani et al. 1968, in Harris and Karmas, 1988). The effort to increase nutrition status of wheat flour is possibly settled by adding fish protein concentrate that enriched by important amino acids. It is recommended to applicate 12% fish protein concentrate to substitute wheat flour in this concentration, rheology characteristic of wheat is well preserved (Buckle et al., 1987).

Noodles is thin and long shape paste made by mixing wheat, water and salt (Hoseney, 1993). Boiled noodles is noodles with high moisture content and resulted from low protein wheat with or without additive components (Utomo, 2006; Astawan, 2004). Protein content of general boiled noodles is approximately 0,6% while minimum required protein of boiled noodles is 8%. Therefore, the addition of other food stuff to achieve better nutrition value in boiled noodles is advisable. According to Astawan (2004) 10% of fish protein concentrate is suitable for improving noodles protein content. Furthermore, Antarlina and Utomo (2000) reported that 12% fish protein concentrate was proven to increase noodles quality and this concentration is still possible to add.

III. MATERIAL AND METHOD

Hypothesis

Hypothesis of this research is the addition of different concentration of Bearded Croaker fish marinebeef effects the quality of boiled noodles both in tensile strength and proximate composition.

Material

Material used in this research was devided by two parts as follow :

1. Marinebeef material :

– ± 15 Kg Bearded Croaker fish (Johnius dussumieri) that derived from ”Pasar Kobong”, Semarang, Central Java;

– Ethanol 96% bought from ”Kimia Sari”, Semarang, Central Java;

– Flake ice

– Water

2. Boiled noodles material :

– Marinebeef in different concentration (0%, 5%, 10%, 15%, 20% and 25% respectively);

– Low protein wheat flour bought from ”Pasar Johar”, Semarang, Central Java;

– Water

– Salt

– Vegetable oil

Method

Method of producing marinebeef was taken from Suzuki (1981) and Tri Winarni Agustini (1989), as follows :

– Fish was skinless and boneless illeted and washed very carefully;

– Meat fish was choped into paste and added with 1% salt;

– Paste was immersed into cold ethanol (4oC; 15 minutes) and then pressed. This process was repeated twice.

– Meat protein was dried using mechanical dryer for 20 hours (50oC), grilled and filtered into powder.

Boiled noodles was made based on Astawan (1999) with modification (addition of marinebeef in different concentration) :

– Marinebeef, wheat flour, water and salt were mixed and kneaded into dough;

– The dough was rolled, thinned and made into noodles using roll press;

– Noodles were boiled in 100oC water for 2 minutes and drained.

Analytical Method

Experimental laboratory was obtained based on completely randomized design with different marinebeef concentration as the individual factor (0% T0, 5% T1, 10% T2, 15% T3, 20% T4 and 25% T5). Marinebeef was analyzed in proximate composition, rehydration capacity, ethanol content, and hedonic while the analysis of boiled noodles consists of proximate analysis, tensile strength, lysine, and hedonic. SPSS (ANOVA, Friedmen Test, and Tukey HSD) program was implemented to observe the effect of different marinebeef concentration toward the quality of boiled noodles.

IV. RESULT AND DISCUSSION

Sensory Test of Raw Fish

Sensory evaluation is method of trial which using human sensory as the prime device to measure the acceptance of food. The test of organoleptical quality of fresh Bearded Croaker fish was conducted by 30 panelist of fisheries students, Diponegoro University, using organoleptic score sheet of SNI No. 01-2345-1991. The result showed acceptability degree of raw fish was 6,93 < μ < 7,47. this value is lower than SNI standard ( ≥ 7). However, Suzuki (1981) stated that freshness of fish does not count if it is treated well.

Proximate Analysis of Marinebeef

The result of proximate analysis of marinebeef is shown in Table 1 below.

Tabel 1. Proximate composition of marinebeef in wet base.

Proximate composition

Concentration (%)

Moisture

9.19

Protein

75.62

Fat

3.71

Ash

7.19

Note : The result was average of 2 repetition.

The table above performes that moisture content of marinebeef complies moisture requirement according to Suzuki (1981) that is < 10% for good quality marinebeef. The reduce of moisture is important since moisture effects toward product deterioration (Moeljanto, 1992). Protein content is also fulfill protein requisite of marinebeef based on Windsor and Barlow (1981) who stated that protein content of marinebeef was 60-88%. High protein content can be obtained by removing maximum moisture and fat from fish as well as adding salt because salt reduces protein solubility (F.G. Winarno, 1986). Fat content is still high (3.71%) compared to 0% of fat according to Suzuki (1981). This is probably caused by manually pressing. High fat content potentially causes oxidation especially if it is supported by light and high temperature. Therefore, protecting marinebeef from these factors is advisable. Ash content is 7.19%, much higher than Suzuki (1981) reported (3.0 – 3.5%). Ash content is effected by minerals in fish. More mineral results more ash (F.G. Winarno, 1986). Besides of that, temperature that used in this research was only 50oC. This temperature can not remove maximal minerals, resulting significant mineral sedimentation in fish.

Rehydration Capacity

The evaluation of rehydration capacity (RC) showed that Bearded Croaker fish has 3.78 of RC while Suzuki (1981) explained that good quality marinebeef must contained of 3.5 – 5 of RC. According to Tri Winarni Agustini (1989) high RC is gained by preserving pH between 7.4 – 7.8 in low temperature (4oC). Actually, higher pH of material causing higher rehydration capacity. However, high pH leaves alkali noticeable on marinebeef product (Suzuki, 1981).

Ethanol Evaluation

Ethanol evaluation was also conducted to observe ethanol in marinebeef. The result showed that marinebeef contained of 0,015% or 15 mg ethanol per 100 g marinebeef. The adventage of using ethanol is it removes polychlorinated biphenyl in fish lipid and histamine (Suzuki, 1981). Ethanol residue was caused by 50oC drying temperature that lower than 78oC of ethanol boiling point. Nevertheless, this residue can be dismissed in boiled noodles processing because boiling temperature of noodles is 100oC.

Hedonic Test

Hedonic test showed that acceptability degree of marinebeef was 6,47 < μ < 6,93. There is still no SNI standard of hedonic score sheet of marinebeef. However, average point of appearance, flavour, odor and consistency of marinebeef is ± 7 and according to hedonic score sheet, it means marinebeef is acceptable.

Proximate Analysis of Boiled Noodles

The evaluation of proximate analysis of boiled noodles including moisture, protein, fat, carbohydrate and ash.

Moisture content

According to Hoseney (1993) boiled noodles has high moisture content (52%) with low durability (40 hours in room temperature storage). Table 2 below showed moisture content of boiled noodles processed in this research.

Table 2. Moisture content of boiled noodles.

Treatment

Moisture content (%)

T0

T1

T2

T3

T4

T5

62.17

62.51

61.08

60.99

59.33

56.67

Note : The result was average of 2 repetition.

Oneway ANOVA test resulted 0,614 for F and 0,696 for sig. Because of sig > 0.05 then it is concluded the addition of different concentration of marinebeef does not effect moisture content of boiled noodles significantly. However, Table 2 shows that moisture content is decreased along with the increase of marinebeef concentration. This is caused by the reduction of wheat flour usage that contains of gluten which is important to absorpt water. More water absorption resulting more elastic noodles (www.ebookpangan.com).

Protein content

The result evaluation of boiled noodles protein is shown by Table 3 as follows.

Table 3. Protein content of boiled noodles.

Treatment

Protein content (%)

T0

T1

T2

T3

T4

T5

5.02

5.65

7.64

9.30

10.57

11.55

Note : The result was average of 2 repetition.

Table proves that the addition of marinebeef increases protein concentration in boiled noodles because marinebeef itself contains of high protein content both in quantity and quality (Windsor and Barlow, 1981; Suzuki, 1981).

Oneway ANOVA test performed that F was 52.890 and sig was 0.000 (< 0.05). It means that the addition of different concentration of marinebeef effects protein content of boiled noodles significantly. Tukey HSD test showed that T0 was significantly different with T2, T3, T4 and T5 but not different significantly with T1. T1 was significantly different with T2, T3, T4 and T5; meanwhile T2 significantly differed from T0, T1, T4 and T5 except T3. Moreover, T3 was significantly different with T0 and T1 except T2, T4 and T5. In the mean time, T4 was different significantly with T0, T1 and T2 but not with T3 and T5. T5 performed significant different with T0, T1 and T2 but not differed from T3 and T4.

Astawan (1999) stated boiled noodles usually contained of 0.6% of protein that caused by addition of substitute flour such as rice and cassava flour that comprised of high carbohydrate. Protein content of T0 is 5.02% but it is still not enough according to SNI (8%). This requirement is reached by T3, T4 and T5.

Fat content

Table 4. Fat content of boiled noodles.

Treatment

Fat content (%)

T0

T1

T2

T3

T4

T5

0.54

0.78

1.07

0.85

1.34

1.62

Note : The result was average of 2 repetition.

Oneway ANOVA test resulted F was 2.311 and sig was 0.168 (> 0.05) which means that the addition of marinebeef does not effect fat content of boiled noodles significantly. Fat tends to be the same among treatments. However, Table 4 showed the slightly increase of fat content eventhough it decreased on T4. Overall, Astawan (1999) stated that fat was not main factor of boiled noodles. But high fat content can stimulate oxidation and causing rancidity so that it is important to protect product (F. G. Winarno, 1986).

Carbohydrate content

Table 5. Carbohydrate content of boiled noodles.

Treatment

Carbohydrate content (%)

T0

T1

T2

T3

T4

T5

31.54

30.25

29.35

27.84

27.78

28.14

Note : The result was average of 2 repetition.

Carbohydrate is the main energy resource for body needs (Sediaoetama, 1985). In boiled noodles it is derived from wheat flour which commonly contains of 77 g of carbohydrate meanwhile the amount of carbohydrate in fish meat is only 0.0 – 1.0% (Afrianto and Liviawaty, 1989). Table 5 shows the decrease of carbohydrate content in boiled noodles. When marinebeef was added, wheat flour was reduced, it meant carbohydrate was lessen because wheat flour contained of starch and amylum as the sources of carbohydrate (Sediaoetama, 1985). Oneway ANOVA test resulted F was 5.892 and sig was 0.026 (< 0.05) which means the addition of marinebeef effects carbohydrate compound in boiled noodles significantly. Tukey HSD proved that only T0, T4 and T5 were significantly different to each other.

Ash content

Table 6. Ash content of boiled noodles.

Treatment

Ash content (%)

T0

T1

T2

T3

T4

T5

0.74

0.82

0.87

1.03

1.00

1.03

Note : The result was average of 2 repetition.

Ash is anorganic minerals that remains from incineration process (F. G. Winarno, 1986). Table 5 performs ash content of boiled noodles that appears to increase slightly. It is predominantly effected by minerals of marinebeef. However, Oneway ANOVA test resulted F was 0.935 and sig was 0.519 (> 0.05) which means addition of marinebeef does not effects ash content of boiled noodles. Tukey HSD also showed the same conclusion. It is quietly understable considering ash content among treatments only slightly varies. SNI standard for ash content of boiled noodles is maximum 3% (wet base). It means boiled noodles of this researce fulfills the requirement.

Tensile Strength

Tensile strength is measure of noodles and spaghetti elasticity which high tensile strength describes good performance of elasticity .

Tabel 7. Tensile strength of boiled noodles.

Treatment

Tensile strength (Kgf/cm2)

T0

T1

T2

T3

T4

T5

0,00145845

0,00118579

0,00119241

0,001150035

0,000494595

0,000328055

Note : The result was average of 2 repetition.

The table showed that tensile strength is decreased by increasing marinebeef concentration. The highest tensile strength is achieved by T0 and the lowest is T5. According to Reungmaneepaitoon in www.scisoc.or.th tensile strength of a good quality noodles was ± 0,0204 Kgf/cm2. Oneway ANOVA test resulted 1905.877 for F and 0.000 for sig (< 0.05) which means that addition of marinebeef effect tensile strength significantly. Tukey HSD also performs that there is significant difference among treatments except among T1, T2 and T3; tensile strength of these treatments is similar to each other. Astawan (1999) explained that tensile strength or elasticity of noodles is highly connected to protein quality and gluten of wheat flour. Boiled noodles produced by using high protein (10 – 14%) and gluten (24 – 36%) of wheat resulting elastic and rubbery noodles (Hoseney, 1993). pH also plays important role in preserving noodles elasticity. In pH <5 gluten will be easily soluble. So that it is recommended to keep range of pH around 6 – 9 (Pomeranz, 1988).

Lysine Content

Harris and Karmas (1989) stated wheat flour lacks of lysine so that marinebeef application is very helpful. Lysine analysis was conducted to observe the amount of acids amino in boiled noodles. T0 (control) and T4 (highest acceptability) were analyzed and resulted 4.8 g amino acid/100 g protein lysine for T0 and 9.6 g amino acid/100 g protein for T4 while Suzuki (1981) reported that lysine of white fish was 9.5 g /100 g protein. It means that the addition of marinebeef increases lysine significantly.

Hedonic Evaluation

The result of hedonic evaluation of marinebeef showed that T4 (20%) has the highest acceptability from panelist (6.40 < μ < 6.66) and followed by T1 (6.36 < μ < 6.00), T3 (6.35 < μ < 6.59), T2 (6.32 < μ < 6.56), T0 (5.92 < μ < 6.14) and T5 (5.74 < μ < 6.00). T4 has the highest performance in appearance, odor and flavour although its consistency is low. T0 has good appearance and consistency but poor odor and flavour. T1, T2 and T3 are also similar to T0 in appearance and consistency but their odor and flavour are better than T0. T5 is highly fishy and has poor consistency.

Friedman test was also done to observe the difference of appearance, odor, flavour, and consistency among treatments. Chi-square for appearance factor is 40.774 with sig 0.000; odor has chi-square 35.418 and sig 0.000; chi-square of flavour is 62.800 with sig 0.000; and consistency has chi-square 86.178 with sig 0.000. It is concluded that the addition of marinebeef in different concentration effects appearance, odor, flavour and consistency among treatments.

V. CONCLUSION AND RECOMMENDATION

Conclusion

The addition of marinebeef in different concentration effect proximate composition and tensile strength significantly of boiled noodles. Product boiled noodles processed by combining 80% wheat flour and 20% marinebeef is recommended for consumption because it has the highest acceptability degree by panelist and also high protein both in qualtity and quality.

Recommendation

It is advisable to conduct further research to observe the effect of marinebeef application in boiled noodles toward health and safety aspect as well as economical analysis for industrial possibility.
REFERENCES

Afrianto, Eddy dan Evi Liviawaty. 1989. Pengawetan dan Pengolahan Ikan. Kanisius, Yogyakarta. 125 pp .]

Agustini, Tri Winarni. 1989. Pengaruh Lama Waktu dan Suhu Perendaman dalam Etanol Terhadap Kapasitas Rehidrasi “Marinebeef” Ikan Beloso (Saurida tumbil). Program Sarjana, Universitas Diponegoro. Semarang. (Skripsi S1). 97 hlm.

Antarlina, S dan J.S. Utomo dalam grande.nal.usda.gov (2000)

Astawan, I Made. 1999. Membuat Mi dan Bihun. Penebar Swadaya, Jakarta. 72 hlm.

Astawan, I Made dalam www.geocities.com (2004).

Buckle et al. 1987. Ilmu Pangan. UI Press, Jakarta. 364 hlm

Desrosier, Norman W. 1988. Teknologi Pengawetan Pangan. UI-Press, Jakarta. 614 hlm.

Direktorat Jendral Perikanan. 1991. Standar Nasional Indonesia (Kumpulan Standar Metode Pengujian Mutu Hasil Perikanan. Direktorat Jendral Perikanan, Jakarta. 280 hlm.

FNRI in www.fnri.dost.gov.ph

Hoseney, R. Calc. 1993. Principles of Cereal Science and Technology, 2nd edition. American Association of Cereal Chemists Incorporation, Minnesota. 378 pp.

Karmas, Endel and Robert S. Harris. 1988. Nutritional Evaluation of Food Processing, 3rd edition. Van Nostrand Reinhold Compan, New York. 785 pp.

Moeljanto. 1992. Pengawetan dan Pengolahan Hasil Perikanan. Penebar Swadaya, Jakarta. 253 pp.

Murniyati, A.S. and Sunarman. 2000. Pendinginan, Pembekuan, dan Pengawetan Ikan. Kanisius, Yogyakarta. 218 hlm.

Sediaoetama, Ahmad Djaeni. 1985. Ilmu Gizi. Dian Rakyat, Jakarta. 319 pp.

Suryani, Ani, Hambali Erliza, dan Encep Hidayat. 2002. Aneka Produk Olahan Limbah Ikan dan Udang. Penebar Swadaya, Jakarta. 107 hlm.

Suzuki, Taneko. 1981. Fish and Krill Protein. Applied Science Publishers, London. 259 pp.

Winarno, F.G., S. Fardiaz and D. Fardiaz. 1980. Pengantar Teknologi Pangan. Gramedia Pustaka Utama, Jakarta.

Windsor, Malcolm dan Stuart Barlow. 1981. Introduction to Fishery By-Products. Fishing New Books, Ltd., England. 187 pp.

Y. Pomeranz. 1988. Wheat, Chemistry and Technology. American Association of Cereal Chemists Incorporation, Minnesota. 514 pp.

www.bps.or.id

www.fao.com (2001)

http://www.scisoc.or.th

PS : HERDA BOLLY IS FRENFISH`S REAL NAME