PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.)

https://doi.org/10.22146/jfs.8876

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

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

Abstract


Shark is one of low value fishes in Yogyakarta. In order to increase the value, shark was processed into surimi. In this research, shark was processed into surimi with different  washing time frequency (0, 2, 4, and 6 times) to investigate the gel properties of shark surimi.

Gel strength of shark surimi increased as the washing time frequency increased from 0 to 6 times. The 4 and 6 washing time showed similar gel strength and sensory characteristics. Shark surimi with 6 washing time and pre-incubation at 40oC followed by cooking at 90oC produced the highest gel strength. 


Keywords


Gelling ability, Shark, Surimi, Washing time

Full Text:

PDF


References

AOAC. 1970. Official Method of Analysis of The Association of Official Analytical Chemists. Association of Official Analytical Chemists. Washington, DC.

Anonim. 2000. Studi Rencana Pembangunan Pelabuhan Perikanan di Daerah Istimewa Yogyakarta. Laporan Penelitian. Dinas Perikanan DIY – PUSTEK Kelautan UGM. Yogyakarta.

Fennema, O.R. 1985. Principle of Food Science. Post I. Food Chemistry. Marcell Dekker Inc. New York.

Hanafiah, T.A.R. dan Malawat, S. 1995. Studi Pembuatan Surimi Ikan Campuran dari Hasil Tangkapan Samping Pukat Udang. Dalam Prosiding Simposium Perikanan Indonesia I. Buku II. Jakarta. 84-93.

Hennigar, C. J. Buck, E. M., Hulfin, H. O., Peleg, M., and Vareltzism, K. 1988. Effect of Washing and Sodium Chloride on Mechanical Properties of Fish Muscle. J. Food Sci. 35 (3) : 963 – 964.

Huda, N., Abdullah, A., dan Babji, A.S. 1999. Halal Issues in Processing Surimi and Surimi-Based Food Products. INFOFISH International. 5: 45-49.

Irianto, B. 1990. Teknologi surimi: Salah Satu Cara Memperoleh Nilai Tambah Ikan-ikan yang Kurang Dimanfaatkan. J. Litbang Pertanian, IX(2) : 32-37

Kartika, B., Astuti, P., dan Supartono, W. 1988. Pedoman Uji Inderawi. PAU Pangan dan Gizi UGM. Yogyakarta.

Lee, C.M. 1984. Preparation of Surimi-Based Seafood Products: Underlying Principles and Preparation Procedures. Marine Advisory Service. University of Rhode Island. Narragansett. Rhode Island.

Lelono, I.Y.B dan A. Husni. 2002. Kemampuan Pembentukan Gel Surimi Manyung (Arius spp.) Pada Berbagai Kondisi Pemanasan dan Pencucian. JMU J. Fish. Sci. IV (2) :1-8.

Soekarto, 1985. Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Bhatara Karya Akasara. Jakarta.

Sudarmadji, S., Haryono, B., dan Sukardi. 1996. Analisa Bahan Makanan dan Pertanian. Liberty – PAU Pangan dan Gizi UGM. Yogyakarta.

Suyuti, N. dan Tambunan, R. 1974. Penelitian Pendahuluan Pemanfaatan “Transfish”. Laporan Penelitian. LPTP 2 : 51 -67.



DOI: https://doi.org/10.22146/jfs.8876

Article Metrics

Abstract views : 1540 | views : 8498

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2016 Journal of Fisheries Sciences



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).

 

View My Stats