Pengaruh Penggunaan Suhu Perendaman Berbeda Terhadap Mutu Surimi Ikan Lele Dumbo (Clarias gariepinus)
ABSTRACT: The objective of
this research was to investigated the effect of soaking the fish in different
water temperature on quality of surimi produced. Farm raised catfish weighing
300-400 g each, was filled, washed, ground and soaked into different chilled
water temperature (5°C, 10°C, 15°C and 20°C) for 10 minutes, and made for
surimi. The surimi were evaluated for gel strenght (fold and bite test), pH, protein and ash. The Research was designed
using a completely randomized design (CRD), and the difference between
treatments were tested by Duncan test. The result indicated that the surimi
prepared by soaking the fish in chilled water (15°C) was the best quality of
surimi (fold value : 4,6 and bite value : 7,5). The composition of protein, fat
and ash of surimi soaked in the chilled water (15°C) was 15.1 % , 0.4 % and
6.3% respectively.
Keywords: Clarias gariepinus,
soaking, temperature, surimi, gel strength, fold test and bite test
Penulis: Saparudi, Desmelati,
Rahman Karnila
Kode Jurnal: jpperikanandd150768
