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Rosa Devitria
Abdurrab University, Indonesia
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Journal : Jurnal Sains dan Kesehatan

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Analisis Kadar Air dan Kadar Protein pada Surimi Ikan Patin (Pangasius, sp) dengan Variasi Pencucian dan Penambahan Tepung Sagu Rosa Devitria; Harni Sepriyani
Jurnal Sains dan Kesehatan Vol. 3 No. 1 (2021): Jurnal Sains dan Kesehatan
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1576.736 KB) | DOI: 10.25026/jsk.v3i1.215

Abstract

Patin Fish (Pangasius, SP), is one type of freshwater fish found in rivers in Riau Province. Patin fish is a source of high quality food, but it is a highly perishable food. Therefore, to overcome this need a way of preservation and processing that can maintain durability and not reduce the nutritional value that is by making surimi. In this research, the basic ingredients of patin fish are made with sago flour. Sago flour has different physical properties from tapioka flour and wheat flour so that it will increase the ability to from in surimi. Surimi is made with washing variations and added sago four. The results of this research were obtained from testing the chemical characteristics of surimi which were made with washing variations and obtained sago flour. The lowest and highest water conten of surimi is 52.1832% and 75.7656%. The lowest and highest protein content of surimi is 8.6631 % and 17.5487%.
Co-Authors Dini Fatmi Elsa Mega Dwi Putri Febrianita, Yulia Harni - Sepryani Harni Sepriyani Harni Sepriyani Harni Sepryani Harni Sepryani Harni Sepryani Hartati, Seri Larasari Putri Liza Trisnawati Luluk Elvitaria Manisha Tri Cahyani Mega Elfia Mega Elfia Mega Elfia Rio Dwi Andika Sepriyani, Harni Sepryani, Harni Sepryani, Harni - Siti Juariah Siti Juariah Sri Restu Ningsih Sukri Wahyu Margi Sidoretno Ynisa Yulan Sarwis