DOI : https://doi.org/10.29165/ajarcde.v10i1.895

Effect of Sodium Alginate and Coconut Shell Liquid Smoke Concentration on The Characteristics of Restructuring Catfish (Pangasius sp.) Jerky

Ulya Sarofa (1), Rosida (2), Deane Damayanty (3)
(1) Faculty of Engineering, Food Technology Study Program, Universitas Pembangunan Nasional “Veteran” East Java. Indonesia
(2) Faculty of Engineering, Food Technology Study Program, Universitas Pembangunan Nasional “Veteran” East Java. Indonesia
(3) Faculty of Engineering, Food Technology Study Program, Universitas Pembangunan Nasional “Veteran” East Java. Indonesia
How to cite (AJARCDE) :
Sarofa, U., Rosida, & Damayanty, D. (2026). Effect of Sodium Alginate and Coconut Shell Liquid Smoke Concentration on The Characteristics of Restructuring Catfish (Pangasius sp.) Jerky. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 10(1), 111–115. https://doi.org/10.29165/ajarcde.v10i1.895
Citation Format :

Restructuring is the process of recombining crushed materials into new products with the help of binding agent. The use of sodium alginate as a binding agent and the addition of liquid smoke are expected to improve the character of catfish jerky during restructuring. The purpose of this study was to determine the effect of sodium alginate and liquid smoke addition to physical, chemical and organoleptic properties on the quality of restructuring catfish jerky. This study used a Complete Randomised Design factorial pattern with two factors: calcium alginate concentration (0,5%, 0,75%, 1%) and liquid smoke concentration (1%, 2%, 3%). The data obtained were then analysed using analysis of variance (ANOVA). If there were differences, the Duncan multiple range test (DMRT) was carried out. The research results indicate that there was an interaction between the concentrations of sodium alginate and liquid smoke, with each significantly affecting the yield, moisture content, ash content, protein content, and hardness of the restructured catfish jerky produced. Sensory evaluation showed significant effects on texture, taste, and colour parameters, but no significant effect on aroma.


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