Effect of The Nanocalcium on The Gel Strength of Kamaboko from Tilapia (Oreochromis mossambicus)

Tilapia (Oreochromis mossambicus) bone is a by-product of the fish fillet industry. The derived product from this fish has the potential to be used as a raw material of nanocalcium. Furthermore, the application of nanocalcium in food is to improve the texture quality of myofibril-based products. This research aimed is to examine the effect of adding different concentrations of nanocalcium on the characteristics of kamaboko, and also determine the optimum concentration. Nanocalcium was produced from the bones of Tilapia using NaOH 1N. Surimi was then made from Tilapia meat. To produce kamaboko, Surimi was mixed with 3% salt, 5% flour, 7% ice, and nanocalcium (0, 0.5, 1, and 1.5% (w/w)), and then heated. The result showed that the addition of different nanocalcium concentrations had a significant difference (p<0.05) on the gel strength, expressible moisture content, calcium content, and the folding test of kamaboko. The addition of 1% nanocalcium concentration produced Tilapia kamaboko with the highest gel strength of 4445.39 g/cm(2), lowest expressible moisture content of 1.11%, highest folding test value of 3.385, and the morphology of the gel looks more dense, compact and homogeneous compared to kamaboko with nanocalcium concentration of 0, 0.5 and 1.5%. The addition of 1% nanocalcium concentration can effectively increase the gel strength by 49.32%, folding test by 34.69%, reduce the value of expressible moisture content by 61.73% and improve the morphological appearance of kamaboko gel.