Abstract
Leaftail croaker fish (Johnius sp) is one of less economically important demersal bycatch, abundant yet underutilized. Efforts to increase the economic value into surimi product, since it has tender, white and thick texture of meat. As an important factor in surimi production process, this study aimed effects of different leaching frequency on chemical and physical characteristics of product in order to obtain its optimum frequency. Completely randomized design was used with 3 different leaching frequency and 3 repetitions. Further, each sample were analysed chemically using proximate analysis (water content, protein content and fat content) and physically using sensory analysis (folding and cutting test). Statistical non parametric Kruskal Wallis test was conducted to have significance level of folding and cutting test. More leaching frequency increases water content value, but decrease protein and fat content value in surimi. Statistical analysis suggested that optimum characteristics of surimi resulted from 2 times leaching with water content of 82.61%, protein content of 15.58% and fat content of 0.36%. Although, sensory analysis showed that leaching frequency positively correlated to the value of folding and cutting test, 2 times leaching was also optimum for surimi production process.
Highlights
Leaftail croaker fish (Johnius sp) is one of less economically important demersal bycatch, abundant yet underutilized
Efforts to increase the economic value into surimi product, since it has tender, white and thick texture of meat
Statistical analysis suggested that optimum characteristics of surimi resulted from 2 times leaching with water content of 82.61%, protein content of 15.58% and fat content of 0.36%
Summary
Waktu dan Tempat Penelitian ini dilaksanakan pada bulan Juli – Agustus 2019. Proses pembuatan surimi dilaksnakan di Laboratorium Teknologi Pengolahan Hasil Perikanan Jurusan Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Bahan baku yang digunakan pada penelitian ini adalah ikan gulamah yang didapatkan dari hasil tangkapan nelayan di wilayah PPN Karangantu, Serang. Surimi dari masing-masing perlakuan (± 500 g) selanjutnya dikemas di dalam plastik polietilen dan disimpan pada refrigerator dengan suhu 40C untuk dianalisis proksimat dan sensori. Analisis Proksimat Analisis proksimat dilakukan pada surimi ikan gulamah terdiri dari kadar air, kadar protein dan kadar lemak. Analisis Sensori Analisis sensori dilakukan pada kamaboko gulamah dengan uji lipat dan uji gigit berdasarkan Suzuki (1981). Pada uji gigit pengujian dilakukan dengan cara menggigit sampel gel surimi dengan ketebalan 5 mm antara gigi seri atas dan bawah. Analisis Data Uji lanjut Beda Nyata Terkecil (BNT) dilakukan apabila analisis ragam pada data proksimat (kadar air, kadar protein dan kadar lemak) pada setiap perlakuan berbeda nyata. Uji lanjut perbandingan berganda (multiple comparison) dilakukan untuk hasil analisis data uji sensori yang menunjukkan pengaruh yang berbeda nyata
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