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Physicochemical Properties, Antioxidant Content and Sensory Acceptability
of Black Tilapia Burger Incorporated with Selected Herbs
Nor Fatiha Atika binti Maturidi
Supervisor: Dr. Tengku Rozaina binti Tengku Mohamad
Dr. Fisal bin Hj. Ahmad
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Fish burgers are one of the most acceptable food products in the certain country and
contain essential n-3 polyunsaturated fatty acids (PSUFAs). Black tilapia is an aquaculture
fish that attractive to consumers in South-East Asia. Pegaga (Centella Asiatica), Ulam
Raja (Cosmos Caudatus), Selom (Oenanthe Javaniva) and Oregano (Origanum Vilgare)
are the examples of herbs that contain high antioxidant, micronutrients and vitamin C.
The study conducted are to investigate the antioxidant activity, physicochemical
properties, and sensorial acceptance of black tilapia fish burger incorporated with herbs.
The analysis test will be conduct are antioxidant content (TPC), physicochemical
properties, sensory, proximate analysis, fatty acids analysis, and micronutrients. Texture
analysis in terms of its chewiness, thickness, harness and springiness will be determine.
The sensory evaluation will be done by using affective test. It has be expected that
addition of herbs in fish burger can increase the color, TPC and can prolonged the shelflife.
1182 | UMT UNDERGRADUATE RESEARCH DAY