PERBANDINGAN PENCAMPURAN DAGING IKAN PATIN (Pangasius hipopthalmus) DENGAN IKAN GABUS (Channa striata) PADA KARAKTERISTIK SURIMI
ABSTRACT: The purpose of this
research was to evaluate the quality characteristic of surimi where made from a
mixture of pangasius catfish and snakehead meat. Catfish and snakehead weighing
range 800-1.000 gram/fish were obtained from a fish market in Pekanbaru.
Catfish and snakehead meat was separated and blended. Five types of surimi were
prepared from the two fish meat with a ratio of catfish and snakehead : 100%
catfish meat, 100% snakehead meat, 75% catfish meat + 25% snakehead meat, 50%
catfish meat + 50% snakehead meat and 25 % catfish meat + 75% snakehead meat.
Surimi was leached in a fluid with 0,3% salt, temperature 5-10oC for 15
minutes, filtered, pressed then added 4% sucrosa, 4% sorbitol and 0,3% STTP.
Surimi was analized for quality characteristics, gel strength (fold test and
bite test), water holding capacity, pH and proximate. The research was designed
using RAL and different between treatments were tested by Duncan test. The
results showed surimi was prepared from50% catfish meat+ 50% snakehead was
the best treatment; the folding test value was 4,2 which was not cracked when
folded in half circle; the bite test value was 7,2 strongly elasticity; water
holding capacity 37,7%; pH 6,2; protein contant 17,7%; fat contant 0,9% and ash
contant 2,1%.
Keywords: Pangasius
hypophthalmus, Channa striata, surimi, characteristic
Penulis: Bobby Saputra,
Desmelati, Sumarto
Kode Jurnal: jpperikanandd160506
