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All Journal JFMR (Journal of Fisheries and Marine Research)
Intan Yusuf Habibie
Brawijaya University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science

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Karakteristik Proximate dan Fisika Premium Fish Patties (Clarias sp.) dengan Formulasi Subtitusi Daging Ayam Potong (Gallus gallus domesticus) Bayu Kusuma; Sri Dayuti; Eko Waluyo; Angga Wira Perdana; Ahmad Fahmi Syihab Q.R.M.; Intan Yusuf Habibie
JFMR (Journal of Fisheries and Marine Research) Vol 4, No 3 (2020): JFMR VOL 4 NO 3
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.11

Abstract

The use of catfish for premium fish patties products has a weakness in the low of gel strength. The substitution of catfish with chicken is expected to solve this problem. Three substitution formulations of catfish using chicken were carried out experimentally to determine the proximate variables and physics of premium fish patties. The results showed that the substitution of catfish using chicken in premium fish patties greatly affected the physical characteristic, especially texture. This is in contrast to the results that the substitution treatment does not affect the proximate and color characteristics.
Karakteristik Proximate dan Fisika Premium Fish Patties (Clarias sp.) dengan Formulasi Subtitusi Daging Ayam Potong (Gallus gallus domesticus) Bayu Kusuma; Sri Dayuti; Eko Waluyo; Angga Wira Perdana; Ahmad Fahmi Syihab Q.R.M.; Intan Yusuf Habibie
JFMR (Journal of Fisheries and Marine Research) Vol. 4 No. 3 (2020): JFMR
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.11

Abstract

The use of catfish for premium fish patties products has a weakness in the low of gel strength. The substitution of catfish with chicken is expected to solve this problem. Three substitution formulations of catfish using chicken were carried out experimentally to determine the proximate variables and physics of premium fish patties. The results showed that the substitution of catfish using chicken in premium fish patties greatly affected the physical characteristic, especially texture. This is in contrast to the results that the substitution treatment does not affect the proximate and color characteristics.
Co-Authors Ahmad Fahmi Syihab Q.R.M. Angga Wira Perdana Bayu Kusuma Eko Waluyo Sri Dayuti