Application of Food Additives in the Fisheries Processed Products Development

Abstract

The purpose of writing this article is to examine throughout searching articles and other literature on the types and classifications of food additives, the development of processed fishery products, and the application of food additives in processed fishery products. Based on search results from various articles and other literature it can be concluded that the classification of Food Additives according to the Regulation of the Minister of Health of the Republic of Indonesia No. 722 / Menkes / Per / IX / 88 [1] are as follows: dyes, artificial sweeteners, preservatives, antioxidants, anti-stick, flavor and aroma, acidity regulators, bleach or flour, emulsifiers, stabilizers and thickeners, hardeners and sequestrants. Fishery products can be developed to increase added value and zero waste.

Visceral Organ Weight of Pengging Duck after the Addition of Nanochitosan as Feed Additive

“…The presence of a negatively charged protease into the solution results in the formation of nanochitosanprotease crosslinks. Junianto et al (2021) stated that the cross-linking that occurs between nanochitosan and protease involves an amine group (-NH2) in nanochitosan with a hydroxyl group (-OH) in protease. Ekaputri et al (2018) stated that nanochitosan cross-links can increase the catalytic activity of protease enzymes that help in protein digestion.…”