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

Jurnal FishtecH

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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 g.cm), 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 g.cm for three weeks of frozen storage.
 
Publisher Universitas Sriwijaya
 
Contributor
 
Date 2021-01-18
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ejournal.unsri.ac.id/index.php/fishtech/article/view/11955
10.36706/fishtech.v9i2.11955
 
Source Jurnal FishtecH; Vol 9, No 2 (2020); 97-106
2656-1913
2302-6936
 
Language eng
 
Relation https://ejournal.unsri.ac.id/index.php/fishtech/article/view/11955/5965
https://ejournal.unsri.ac.id/index.php/fishtech/article/downloadSuppFile/11955/2270
 
Rights Copyright (c) 2020 Jurnal FishtecH
 

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