Pengaruh Penggunaan Suhu Perendaman Berbeda Terhadap Mutu Surimi Ikan Lele Dumbo (Clarias gariepinus)
| Main Authors: | Saparudi, Saparudi, Desmelati, Desmelati, Karnila, Rahman |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Terubuk
, 2014
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| Online Access: |
http://ejournal.unri.ac.id/index.php/JT/article/view/3481 http://ejournal.unri.ac.id/index.php/JT/article/view/3481/3392 |
Daftar Isi:
- The objective of this research was to investigated the effect of soaking the fish in different water temperature on quality of surimi produced. Farm raised catfish weighing 300-400 g each, was filled, washed, ground and soaked into different chilled water temperature (5°C, 10°C, 15°C and 20°C) for 10 minutes, and made for surimi. The surimi were evaluated for gel strenght (fold and bite test), pH, protein and ash. The Research was designed using a completely randomized design (CRD), and the difference between treatments were tested by Duncan test. The result indicated that the surimi prepared by soaking the fish in chilled water (15°C) was the best quality of surimi (fold value : 4,6 and bite value : 7,5). The composition of protein, fat and ash of surimi soaked in the chilled water (15°C) was 15.1 % , 0.4 % and 6.3% respectively.