Functional Properties and Chemical Composition of Dried Surimi Mackerel (Scomberomorus Sp) With Different Cryoprotectants and Drying Methods

Abstract

Dried surimi is a form of surimi that has undergone drying process will be added to food as a food additive. Dried surimi must have a high nutritional content and a good functional properties. This research aims to analyze the functional properties and chemical composition of dried surimi with different cryoprotectants and drying method. This research consisted of sample preparation; making of wet and dried surimi then characterizing. Data analysis was performed descriptively. To determine the difference in significance between each treatment data were analyzed using ANOVA. The results of the analysis showed that the value of protein solubility ranged from 38.38 to 52.26%; water absorption 1.00 to 1.93%; kamba density 0.40 to 0.66%; viscosity 2.57 to 69.83 cP; water content 6.01 to7.35% and protein content 85.35 to 85.57%. The results of ANOVA of dried surimi showed that the type of cryoprotectant has a very significant effect on protein solubility; drying method and cryoprotectant type have very significant effect on water absorption and water content and drying method has very significant effect on protein content. Dried Surimi is classified as fish protein concentrate type A, with yield ranges from 26.3 to 40.2%.