Jambura FIsh Processing Journal
Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024

Karakteristik Gel Surimi Ikan Bulan-Bulan (Megalops Cyprinoides) Terhadap Frekuensi Pencucian

Sinuraya, Servinta Br (Unknown)
Zuraida, Ita (Unknown)
Diachanty, Seftylia (Unknown)
Irawan, Irman (Unknown)
Pamungkas, Bagus Fajar (Unknown)

Article Info

Publish Date
22 Jul 2024

Abstract

The washing of fish meat in the manufacture of surimi is carried out to remove water-soluble components in order to obtain myofibrillar protein concentrate which plays an important role in the formation of surimi gel. This study aims to determine the frequency of washing that is able to produce the best surimi gel characteristics in Indo-Pacific Tarpon fish (Megalops cyprinoides). This study used a completely randomized design (CRD) with 4 washing frequency treatments and 3 replications. Parameters observed were proximate composition, gel strength, whiteness, and expressible moisture content. The frequency of washing had an effect on the characteristics of the fish surimi gel (p0.05) with the highest surimi gel strength in the one-wash treatment which had a load max value of 68.36±0.74 kg/cm2. The frequency of washing affects the gelling ability of this surimi.

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Journal Info
Jambura FIsh Processing Journal
Website

Abbrev

jfpj

Publisher

Universitas Negeri Gorontalo

Subject

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering

Description

Jambura Fish Processing Journal (JFPJ) adalah jurnal berkala ilmiah yang diterbitkan oleh Fakultas Perikanan dan Ilmu Kelautan, Universitas Negeri Gorontalo. JFPJ terbit dua kali dalam setahun pada bulan Januari dan Juli. The aims of this journal is to provide a venue for academicians, researchers ...