Crude gelatin from jellyfish for storage stability of frozen maize tortilla bread

Abstract

To support food security, a frozen tortilla bread was prepared from local Madura corn with crude jellyfish gelatin as cryoprotectant. The purpose of this study was to determine the effect of jellyfish gelatin concentration on the quality of Madura frozen tortilla bread during storage at low temperatures. This research was conducted using a completely randomized factorial design with two factors: jellyfish gelatin concentration (0, 5 and 10%) and storage time (0, 7, 14 and 21 days). The research parameters analyzed were colour, hardness, elongation, tensile strength, staling rate, water content, water activity and hedonic sensory characteristics. Results showed that there was no change in elongation, tensile strength, water activity, and moisture content at the beginning and end of storage. Gelatin concentration increased hardness, preference towards taste and mouthfeel, and overall preference; while reduced L value, elongation, tensile strength, water activity, and preference towards colour. Meanwhile, storage time increased the L and a values, hardness, and preference towards taste and decreased the value of b, preference toward colour, texture and overall preference. Interaction of two factors did not affect staling rate, a value, b value, and preference toward aroma, but showed a significant effect on hardness, elongation, and tensile strength. In conclusion, crude jellyfish gelatin can be used to maintain the physical, chemical, and sensory qualities of frozen tortilla bread due to low-temperature storage.