KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN

https://doi.org/10.22146/jfs.8873

Iwan Y.B. Lelana(1*), Amir Husni(2)

(1) Jurusan Perikanan Fakultas Pertanian UGM
(2) Jurusan Perikanan Fakultas Pertanian UGM
(*) Corresponding Author

Abstract


Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi.

 

Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.

Keywords


Gelling ability, Manyung (Arius spp.), Surimi

Full Text:

PDF


References

Anonim. 2000. Studi rencana pembangunan pelabuhan perikanan di Daerah Istimewa Yogyakarta. laporan penelitian. dinas perikanan DIY – PUSTEK kelautan UGM. Yogyakarta.

AOAC. 1970. Official methods of analysis of the association of official analytical chemists. association of official analytical chemists. Washington, DC.

Fennema, O.R. 1985. Principle of Food Science. Post I. Food Chemistry. Marcell Dekker Inc. New York.

Gomez, K.A. dan Gomez, A.A. 1995. Statistical procedures for agricultural research (Prosedur statistik untuk penelitian pertanian, Alih bahasa E. Syamsuddin, J.S. Baharsyah, dan A.H. Nasution). UI Press. Jakarta.

Hanafiah, T.A.R. dan Malawat, S. 1995. Studi pembuatan surimi ikan campuran dari hasil tangkapan samping pukat udang dalam prosiding simposium perikanan indonesia I. buku II. Jakarta. 84-93.

Hennigar, C.J., Buck, E.M., Hultin, H.O., Peleg, M. and Vareltzism, K.1998. Effect of washing and sodium chloride on mechanical properties of fish muscle. J. Food Sci. 35(3): 963-964.

Huda, N., Abdullah, A., dan Babji, A.S.1999. Halal issues in processing

surimi and surimi-based food products. INFOFISH International. 5: 45-49.

Irianto, B. 1990. Teknologi surimi: salah satu cara memperoleh nilai tambah ikan-ikan yang kurang dimanfaatkan. J. Litbang Pertanian IX(2): 32-37.

Kartika, B., Astuti, P. dan Supartono, W. 1988. Pedoman uji inderawi. PAU pangan dan gizi UGM. Yogyakarta.

Soekarto. 1985. Penilaian organoleptik untuk industri pangan dan hasil pertanian. Bhratara karya aksara. Jakarta.

Sudarmadji, S., Haryono, B., dan Suhardi.1996. Analisa bahan makanan dan pertanian. Liberty-PAU pangan dan gizi UGM. Yogyakarta.

Sudarmadji, S. 1997. Prosedur analisa untuk bahan makanan dan pertanian. Liberty. Yogyakarta.

Suyuti, N. dan Tambunan, R. 1974. Penelitian pendahuluan pemanfaatan “trashfish”. Lap. Penel. LPTP. 2: 51-67.



DOI: https://doi.org/10.22146/jfs.8873

Article Metrics

Abstract views : 2051 | views : 2866

Refbacks

  • There are currently no refbacks.




Copyright (c) 2016 Journal of Fisheries Sciences



Jurnal Perikanan Universitas Gadjah Mada (print ISSN 0853-6384; online ISSN 2502-5066) is published by Department of Fisheries, Universitas Gadjah Mada in collaboration with Semnaskan UGM (Seminar Nasional Tahunan Hasil Perikanan dan Kelautan) and ISMFR (International Symposium on Marine and Fisheries Research).

 

View My Stats