Application of Food Additives in the Fisheries Processed Products Development
. Junianto, Fery Sandria, Fildzah Zata Dini, Feby Nurul Fadilla
Asian Journal of Fisheries and Aquatic Research · pp. 25–35 · Published 3 Jun 2021
10.9734/ajfar/2021/v12i430241Abstract
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.
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