PENGARUH PERBEDAAN JENIS IKAN TERHADAP KARAKTERISTIK GEL SURIMI

Olvie Tiana Sarie(1*), Andi Noor Asikin(2), Indrati Kusumaningrum(3)

(1) Mahasiswa Jurusan Budidaya Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Mulawarman Jalan. Gunung Tabur No. 1 Kampus Gunung Kelua Samarinda
(2) Jurusan Budidaya Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Mulawarman Jalan. Gunung Tabur No. 1 Kampus Gunung Kelua Samarinda
(3) Jurusan Budidaya Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Mulawarman Jalan. Gunung Tabur No. 1 Kampus Gunung Kelua Samarinda
(*) Corresponding Author

Sari


Surimi is  a minced fish that washed with water and added cryoprotectants, can be made using various types of fish, especially for white fleshed fish. This study aimed to determine the best characteristics of surimi from various types of fish. The treatments were  P1 (Belida; Chitala sp), P2 (Nila; Oreochromis niloticus), P3 (Biji Nangka; Openeus moluccensis) and P4 (Bandeng; Chanos-chanos). The parameters tested in this study were yield, moisture content, protein content, pH, and folding test.  This study applied Completely Randomized Design (CRD) with four treatments and three replications. The results of this study showed that the type of species was significant affected the yield parameters, protein content and pH, but were not significant to the moisture content. The high protein content was found in P3 (Upeneus moluccensis) of 21.1%. The best folding test for surimi gel was found in P4 (milkfish) with a value of 4, included in grade A.

Kata Kunci


fish types, gel, protein content, surimi

Teks Lengkap:

PDF

Referensi


Aziz A. F., Nematollahi, A., Siavash, & Saei-Dehkordi, S. (2013). Proximate composition and fatty acid profile of edible tissues of Capoeta damascina (Valenciennes, 1842) reared in freshwater and brackish water. Journal of Food Composition and Analysis, 32, 150-154.

Berlyanto, BS. 2004. Pengaruh lama waktu penyimpanan beku daging lumat ikan kurisi (Nemiphterus nematophorus) terhadap mutu fisiko-kimia surimi [skripsi]. Bogor: Fakultas

Febrina, H. 2008. Kappa Karaginan Semi Murni (Kappa phycusalvarezii) sebagai Cryoprotectant pada Surimi Ikan Nila (Oreochromis niloticus). [Skripsi]. Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor. Bogor

Heruwati, E. S. (2002). Pengolahan ikan secara tradisional: prospek peluang dan pengembangan. Jurnal Litbang Pertanian, 21, 92-99.

Huss HH. 1988. Fresh Fish Quality and Quality Changes. Training Manual. Rome: United Nation, FAO and DANIDA.

Imanawati H. 2000. Mempelajari tabletasi konsentrat protein ikan dari ikan nila Oreochromis niloticus). [skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor.

Kim BY, Park JW, Yoon WB. 2005. Rheologi and texture properties of surimi gels. Di dalam : Park JW, editor.

Kinsella, J.E., Damadoran, S. and German, B., 1985.Phyicochemical and functional properties of oiliseed proteins with emphasis on soy protein, In Altschul, A.M. and Wilcke, H.L. eds. New Protein Foods. Academie Press, Inc., New York, pp: 107-179

Lee, C. M. 1984. Surimi process technology. Food Technology. 73: 54-65

Park. JW. Korhonen RW, Lanier TC. 1990. Effects of rigor mortis on gel-forming properties of surimi and unwashed minced prepared from tilapia. J.Food Sci. 55 (2): 353-355.

Rostini, Iis. 2013. Pemanfaatan Limbah Fillet Ikan Kakap Merah Sebagai Bahan Baku Surimi Untuk Produk Perikanan. Jurnal Akuatik. Vol.4 (2) : 141-148

Santoso J, Hetami RR, Uju, Sumaryanto H, Chairita. 2009. Perubahan karaktristik surimi dari ikan daging merah, daging putih dan campuran keduanya selama penyimpanan beku [prosiding]. Yogyakarta: Jur. Fakultas Perikanan dan Ilmu Kelautan, Faperta, UGM. h. 1-12.

Suzuki, T. 1981. Fish Krill Protein Process ing Technology. Aplied Science Publisher. Ltd. London. 263 hal.

[BSN] Badan Standardisasi Nasional. 2006. Surimi Beku–Bagian 1: Spesifikasi. SNI 01-2694.1-2006. Jakarta: Badan Standardisasi Nasional (BSN).

Syahriyal M.H. 2010. Karakteristik kimia surimi beku ikan (Oreochromis niloticus) dengan penambahan formula cryoprotectant berbasis keragenan [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor.

Suyanto SR. 1994. Nila. Jakarta: Penebar Swadaya.

Welfredo G. Y., Villatus, A. C., Soriano, M. G.G, Santos, M. N. (2007). Milkfish production and processing technologies in the Philippines.




DOI: http://dx.doi.org/10.31602/zmip.v43i3.1479

Refbacks

  • Saat ini tidak ada refbacks.


##submission.copyrightStatement##

 

    

 

 

This work is licensed under a Creative Commons Attribution 4.0 International License.