KARAKTERISTIK SURIMI YANG DIBUAT DARI HASIL PENCUCIAN DAGING IKAN CAKALANG (Katsuwonus pelamis L) DENGAN AIR DINGIN (± 4ºC)

Authors

  • Farnis Saliada Mahasiswa pada Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
  • Hens Onibala Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
  • Nurmeilita Taher Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
  • Silvana Dinaintang Harikedua Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
  • Engel Victor Pandey Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

DOI:

https://doi.org/10.35800/mthp.5.2.2017.14913

Keywords:

Skipjack, Surimi, Folding Test, Test Texture, Fat Analysis

Abstract

This research intended to study the effect of washing period of skipjack (Katsuwonus pelamis L) meat with cold water to the chemical and physical properties of surimi. The functional properties of surimi was tested either by  physical or chemical analysis. In this study we measured folding test, texture and fat content. A complete randomized design were designated for this study with washing period as a treatment ( 0, 1, 2, 3, or 4 min). The average value of folding test were 2.2, 2.6, 3.0, 3.8 and 4.6, respectively. There is an increment of folding test value as the washing period increased. The average value of the texture analysis were 3.0, 3.8, 4.4, 5.1 and 5.9. Likewise, the longer the washing time, the firmer the texture. However, as the washing period increased, the fat content of surimi tend to decrease.

Author Biographies

Farnis Saliada, Mahasiswa pada Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Mahasiswa pada Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Hens Onibala, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Nurmeilita Taher, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Downloads

Published

01/26/2017

How to Cite

Saliada, F., Onibala, H., Taher, N., Harikedua, S. D., & Pandey, E. V. (2017). KARAKTERISTIK SURIMI YANG DIBUAT DARI HASIL PENCUCIAN DAGING IKAN CAKALANG (Katsuwonus pelamis L) DENGAN AIR DINGIN (± 4ºC). Media Teknologi Hasil Perikanan, 5(2), 54–57. https://doi.org/10.35800/mthp.5.2.2017.14913

Issue

Vol. 5 No. 2 (2017)

Section

Articles

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

Most read articles by the same author(s)

1 2 3 4 5 6 > >>