KARAKTERISTIK MUTU SURIMI IKAN PAYUS (Elops hawaiensis) DENGAN FREKUENSI PENCUCIAN YANG BERBEDA
| Main Author: | Widaryanti, Rany |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/6686/1/KARAKTERISTIK%20MUTU%20SURIMI%20IKAN%20PAYUS%20%28Elops%20hawaiensis%29%20DENGAN%20FREKUENSI%20PENCUCIAN%20YANG%20BERBEDA.pdf https://eprints.untirta.ac.id/6686/ https://faperta.untirta.ac.id |
Daftar Isi:
- One of the factors that affect the quality of surimi is leaching techniques. Treatment frequency of leaching on the right of making surimi is expected to produce fish surimi gel payus which has the highest strength and the color white and clean. The study on surimi has been conducted to determine the quality characteristics of surimi lady fish with different frequency of leaching. Frequency of leaching used in this study are 0, 1, 2 and 3 times with distilled water and meat ratio of 1:4 at 5-10C. In the final wash was added NaCl 0.3% of the weight of surimi. Lady fish surimi produced testing includes physical test (whiteness and Water Holding Capacity) and chemical tests (pH. moisture content. ash and salt soluble protein). The resulting surimi was made for fish gels with addition NaCl 2.5%. Lady fish gel produced testing includes physical test (gel strength. folding test and bite test) and organoleptic (parameter appearance. color. smell. texture and flavor). The results showed that the frequency of leaching one time treatment had the highest gel strengts value 621.20% g.cm with whiteness value 61.04%, WHC value 32.61%, folding test value 4.1 and bite test value 8.4. Chemical characteristics of surimi produce moisture content 74.92%, ash content 0.48%, protein content 19.52%, fat content 0.87%, PLG value 5.85% and pH value 6.83. The results of organoleptic parameters include the appearance of 4.1, smell 4.5, texture 4.67 and flavor 4.27 meaning panelist assessment of all parameters that likes. Keywords: Lady Fish (Elops hawaiensis), Leaching, Surimi