KARAKTERISTIK SURIMI DARI CAMPURAN DAGING MANYUNG DAN CUCUT

https://doi.org/10.22146/jfs.8934

Iwan Yusuf Bambang Lelana(1*), Amir Husni(2)

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

Abstract


Manyung (Arius spp.) and shark (Carcharhinus sp.) are the most of low value fishes in Yogya. In order to increase the value, the fishes were processed into surimi. In this research, fishes were mixed in different ratio of manyung and shark, namely 90%:10%, 70%:30%, 50%:50%, 30%:70%, and 10%:90%. The water content, protein content, lipid content, sensory properties and gel strength were determined. The result showed that surimi from manyung and shark in ratio of 90%:10% produced the highest folding test value (AA) and the highest score of sensory properties.

Keywords


gelling ability, shark, manyung, surimi

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DOI: https://doi.org/10.22146/jfs.8934

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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).

 

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