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\hypersetup{pdftitle={Providing Adequate Nutrition with Fish Product Diversification},pdfauthor={Dian Hasni, Normalina Arpi},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={Banda Aceh, diversification, fish, food culture, indonesia, nutrition, sausage},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\Large{\textbf{Providing Adequate Nutrition with Fish Product Diversification\footnote{\textbf{Contact Address:} Dian Hasni, Kassel University, Msc International Food Business and Consumer Studies, Am Sande 1, 37213~Witzenhausen, Germany, \mbox{e-mail}: \email{iank2003.zn3@gmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Dian Hasni$^{1}$, Normalina Arpi$^{2}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$Kassel University, Msc International Food Business and Consumer Studies, Germany}}}
\item[]{\small{\textit{$^{2}$Syiah Kuala University, Agricultural Product Technology, }}}
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\index[author]{Hasni, Dian}
\index[author]{Arpi, Normalina}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
In 2008, production of marine fisheries reached 529 thousand tons in Indonesia traditional market and contributed 137 billion Rupiahs in national GDP. In Indonesia cuisine, tuna is common meal as the protein sources which is consumed traditionally, whereas shark is often seeks due to it expensive fish fin and is seldom consumed by people. Therefore, making sausage from tuna and shark added fish diversification, could provide food which has adequately nutrition to society and then could help to increase economy value of fish itself.







This research is conducted in 2007, Banda Aceh Indonesia. Fish are taken from traditional market Lampulo. The aim is looking for the appropriate formula of making fish sausage. There are combination within the type of fish, the variation of binding agents (corn starch, tapioca and rice flour) and the addition of sodium three poly phosphate (STPP). Furthermore, Analysis of Variance (ANOVA) is used for data analysis method, and then it is followed by Least Significant Difference (LSD).







On type of fish factor, tuna sausage contained higher protein and mineral due to tuna has read meat which represents amount of zinc too. Based on the sensory analysis, panelists prefer tuna rather than shark due to sour flavor which is representing from high ammonia content, then the colour attributes are also unfavourable. On processing factors, corn starch produced sausage which has higher Water Holding Capacity, due to capability of corn starch to absorb and bind water compared to rice flour. Therefore, panelists prefer texture this sausage due to the solid and compact texture. The addition of STTP produced sausage which has lower yield and protein contents due to STPP helps binding agent to absorb water and breakdown the protein chain; has higher mineral contents due to phosphate and sodium in STPP. Based on hedonistic test result, panelists prefer sausage which is formulated by tuna, corn starch and \mbox{1\,\%} STTP. Tuna could be as one of the alternative to increasing nutritional for the local people in appropriate flavor quality. However, continued research is needed to gather complete information in making fish sausage to produce food with appropriate flavor quality. }

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\noindent \textbf{Keywords:} Banda Aceh, diversification, fish, food culture, indonesia, nutrition, sausage
\index[key]{Banda Aceh}
\index[key]{Diversification}
\index[key]{Fish}
\index[key]{Food!culture}
\index[key]{Indonesia}
\index[key]{Nutrition}
\index[key]{Sausage}
\end{document}