Pengaruh Defatting, Frekuensi Pencucian dan Penyimpanan Beku Terhadap Kualitas Surimi Ikan Lele

Jurnal FishtecH

View Publication Info
Field Value
Title Pengaruh Defatting, Frekuensi Pencucian dan Penyimpanan Beku Terhadap Kualitas Surimi Ikan Lele
Creator Rozi, Anhar
Khairi, Ikhsanul
Tri Cahyani, Reni
Bija, Stephani
Nurhikma, Nurhikma
Wulansari, Nuring
Yusman Maulid, Deden
Putu Sri Dia Utari, Siluh
Anggraini Wulandari, Diah
Subject catfish, cryoprotectant, defatting, surimi, washing
Description Catfish was a suitable alternative for the main raw material for making surimi, because it has a high protein content, easy to found and than has good prospective to be made surimi product. The aimed of this study to analyze effect of defatting, washing cycle, and frozen storage was add cryoprotectant. This research was conducted three step that is deffating, washing, and made surimi. The concentration of the selected for defatting processed was NaH2PO4 2% during 10 minutes and the result fat content was 0.15%. The best washing was one time of made kamaboko and has gel strength (510.35, and the best quality (PLG : 0%; pH : 6.53; water content : 76.6%; folding test : 3.22; bite test : 3,77) when compared with washing cycle two times and three times. The best cryoprotectant addition was 4% trehalose and result of gel strength was 354.15 for three weeks of frozen storage.
Publisher Universitas Sriwijaya
Date 2021-01-18
Type info:eu-repo/semantics/article
Peer-reviewed Article
Format application/pdf
Source Jurnal FishtecH; Vol 9, No 2 (2020); 97-106
Language eng
Rights Copyright (c) 2020 Jurnal FishtecH

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us


Copyright © 2015-2018 Simon Fraser University Library