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Abstract

Patty Burger is minced meat, shaped round, flattened, steamed first, and then fried in butter or grilled over
coals. Patin fish meat was chosen because it is high protein and low fat, the use of proportions of sorghum
flour and wheat flour to improve product quality so that it is not easily crushed, the addition of carrageenan
as a stabilizer to improve texture. This study aimed to determine the effect of the proportion of sorghum
flour and wheat with the addition of carrageenan on the quality of the patty burger of patin fish This study
used a factorial Completely Randomized Design (CRD) with two factors, factor I the proportions of sorghum
flour and wheat flour (60%:40%, 70%:30%, 80%:20%) and factor II carrageenan concentration (0, 5%, 1%,
1.5%). Data obtained were analyzed using ANOVA, if there was a significant difference between
treatments, a 5% DMRT further test was carried out. This study showed a significant interaction with the
observation parameters of moisture content, ash content, fat content, WHC, texture, starch content, food
fiber, and hedonic organoleptic tests (aroma scores, color scores, taste scores). The best results were
obtained in the A2B2 treatment, proportion of sorghum and wheat flour (70%:30%) with the addition of 1.0%
carrageenan with the characteristics of water content 57.74%, protein content 14.47%, fat content 5.18%,
texture 0.13 mm/gr/sec, WHC 16.50%, starch 17.43% and a score of 3.87 (like) for color 3.82 (slightly like)
for taste and 3.75 (slightly like) for scent.

Keywords

Burger Patty, Carrageenan, Patin Fish, Sorghum

Article Details

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Nurdin Dwiki Febrian, University Of National Development "Veteran" East Java

Department of Food Technology, Engineering Faculty

Jariyah, University Of National Development "Veteran" East Java

Department of Food Technology, Engineering Faculty

Winarti, University Of National Development "Veteran" East Java

Department of Food Technology, Engineering Faculty

How to Cite
Febrian, N. D., Jariyah, & Winarti. (2022). Effect of The Proportion of Sorghum Flour: Wheat and Carrageenan on The Quality of Patin Fish Burger. Food Science and Technology Journal (Foodscitech), 71-84. https://doi.org/10.25139/fst.v5i1.4363

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