Pengaruh Penyimpanan Beku Minced Fish Dan Frekuensi Pencucian Terhadap Kualitas Mutu Surimi Dan Kamaboko Ikan Patin (Pangasius sp.)

Gressty Sari Br Sitepu, Gevbry Ranti Ramadhani Simamora

Abstract


The study aimed to analyze the effect of frozen minced fish storage and washing cycle to the quality of surimi and kamaboko catfish (Pangasius sp). The experimental design used was randomized compact design with treatment of storage time (0,14,28) day and washing cycle treatment (1,2,3, and 4). The results showed that the storage time and washing frequency significantly affect the expressible water, while not significant effect on white duct, folding test and teeth cutting test. The highest values of surimi and kamaboko catfish from each treatment are whiteness test at surimi of 49,27% and 63.55% at kamaboko, folding test with value 7, teeth cutting test 7 and expressible water have the highest value of 35 at kamaboko and has a TVBN value which is still below the decay threshold, which is in the range of 11.295-12.085 mg N/100 g.


Keywords


kamaboko; Pangasius sp.; storage time; surimi; washing cycle

Full Text:

PDF

References


Angela, G. C., Mentang, F., & Sanger, G. (2015). Kajian mutu ikan cakalang (Katsuwonus pelamis L.) asap dari tempat pengasapan desa Girian atas yang dikemas vakum dan nonvakum selama penyimpanan dingin. Media Teknologi Hasil Perikanan. 3(2), 29-40.

Bachtiar, I., Agustina, W. T., & Anggo, D. A. (2014). Efektifitas pencucian dan suhu setting (25, 40, 50 0C) pada gel kamaboko ikan lele dumbo (Clarias gariepenus). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4),45-50.

Cando, D., Herranz, B., Borderías, A.J., & Moreno, H. M. (2015). Effect of high pressure on reduced sodium chloride surimi gels. Food Hydrocolloids, 51, 176-187.

Lanier, T. C., Yongsawatdigul, J., & Carvajal, R. P. (2014). Surimi and Surimi Seafood. Boca Raton: CRC Press. Taylor & Francis Group.

Lertwittayanon, K., Benjakul, S., Maqsood, S., & Encarnacion, A. B. (2013). Effect of different salts on dewatering and properties of yellowtail barracuda surimi. Int Aqua Res, 5, 1-12.

Lestari, S. (2011). Penggunaan bahan pencuci alkali dan perendaman filet dalam pembuatan surimi pada formulasi pempek patin (Pangasius pangasius) [Tesis]. Bogor (ID): Institut Pertanian Bogor.

Magfiroh, I. (2000). Pengaruh penambahan bahan pengikat terhadap karakteristik nugget ikan patin (Pangasius pangasius) [Skripsi]. Bogor (ID): Institut Pertanian Bogor.

Mitchell C. (1986). Surimi-the American Experience. Infofish Marketing Digest: America.

Ozogul, F., & Ozogul, Y. (2000). Comparison of methods used for determination of total volatile base nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turk J. Zool, 24, 113-120.

Park, J. W., Morrissey, M. T. (2000). Manufacturing of Surimi From Light Muscle Fish. Di dalam : Park JW, editor. Surimi dan Surimi Food. New York : Marcell Decker Inc.

Park, J. W. (2005). Surimi and Surimi Seafood. Second Edition. Food science and technology. Taylor &Francis Group, New York. Micthell, C. 1986. Surimi the american experience. Technology of surimi manufacturing . Info Fish Marketing Digest, 20-24.

Pratiwiningsih, T. I. ( 2004). Kajian sifat fungsional, mikrostruktur, dan pendugaan umur simpan surimi kering dari ikan marlin (Makaira sp) [Tesis]. Bogor (ID): Institut Pertanian Bogor.

Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M. (2007). Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. Food Chemistry, 102(1), 270-280.

Rostini, I. (2013). Pemanfaatan daging limbah fillet ikan kakap sebagai bahan baku surimi untuk produk perikanan. Jurnal Akuatika, 4(2),141-148.

Santoso, J. (2009). Perubahan karakter surimi selama penyimpanan beku. Food Review Indonesia, 4(8), 36-40.

Santoso, J., Ling, F., & Handayani, R. (2011). Pengaruh pengkomposisian dan penyimpanan dingin terhadap perubahan karakteristik surimi ikan pari (Trygon sp.) dan ikan kembung (Rastrelliger sp.). Jurnal Akuatika, 2(2),1-15.

Saputra, B., Desmelati, & Sumarto. (2015). Perbandingan pencampuran daging ikan patin (Pangasius hipopthalmus) dengan ikan gabus (Channa striata) pada karakteristik surimi. Berkala Perikanan Terubuk, 44(1), 79-89.

Suzuki, T. (1981). Fish and Krill Protein in Processing Technology. Applied Science Publishing. Ltd, London.

Utomo, P. A., Riyadi, H. P., & Wijayanti, I. (2014). Aplikasi alginat sebagai emulsifier di dalam pembuatan kamaboko Ikan kuniran (Upeneus sulphureus) pada penyimpanan suhu ruang. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(1),127-136.

Wicaksana, C. F., Agustini, W. T., & Rianingsih, L. (2014). Pengaruh penambahan bahan pengikat terhadap karakteristik fisik surimi ikan patin (Pangasius hypophthalmus). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3),1-8.

Wijayanti, I., Santoso, J., & Jacoeb, A. (2012). Pengaruh frekuensi pencucian terhadap karakteristik gel surimi ikan lele dumbo (Clarias gariepinus). Jurnal Saintek Perikanan, 8(1), 32-37.

Wijayanti, I. (2012). Pengaruh penambahan komponen fenolik teroksidasi terhadap karakteristik gel surimi ikan lele dumbo (Clarias gariepinus) [Tesis]. Bogor (ID): Institut Pertanian Bogor.

Yasin, A. W. N. (2005). Pengaruh pengkomposisian dan penyimpanan dingin daging lumat ikan cucut pisang (Carcharinus falciformis) dan ikan pari kelapa (Trygon sephen) terhadap karakteristik surimi yang dihasilkan [Tesis]. Bogor (ID): Institut Pertanian Bogor.




DOI: https://doi.org/10.37905/jfpj.v4i2.13383

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Gressty Sari Br Sitepu

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

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