OPTIMIZATION OF ATC ADDITION FROM Kappaphycus alvarezii TO IMPROVE TEXTURE AND SENSORY QUALITY OF KEKIAN

Abstract

This study evaluated the effect of Alkali-Treated Carrageenophyte (ATC) derived from Kappaphycus alvarezii on the quality characteristics of kekian, a traditional surimi-based product. ATC was incorporated at four different concentrations (0%, 5%, 10%, and 15%) and analyzed based on proximate composition, sensory acceptance, texture properties, and microbiological quality. The results showed that ATC significantly influenced moisture content and texture, while its effect on ash, fat, protein, and carbohydrate content was not statistically significant. Increasing ATC concentration reduced moisture content, indicating enhanced water-binding capacity of carrageenan, while ash and carbohydrate content increased due to mineral and polysaccharide contributions. Sensory evaluation revealed that the addition of 5% ATC resulted in the highest overall acceptance in terms of appearance, aroma, taste, and texture. Texture analysis (folding and bite tests) confirmed that this formulation produced the optimal gel structure. Higher concentrations (10% and 15%) led to decreased sensory quality, likely due to excessive gel formation, darker color, and stronger seaweed aroma. Microbiological analysis indicated that all treatments met food safety standards, with total plate counts below the maximum allowable limit. Overall, ATC from Kappaphycus alvarezii demonstrates strong potential as a functional food ingredient for improving the texture and consumer acceptance of surimi-based products, with an optimal concentration of 5%.