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Saparudi Saparudi
Aluimni Fakultas Perikanan dan Ilmu Kelautan Universitas Riau
Environmental Science

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Pengaruh Penggunaan Suhu Perendaman Berbeda Terhadap Mutu Surimi Ikan Lele Dumbo (Clarias gariepinus) Saparudi Saparudi; Desmelati Desmelati; Rahman Karnila
Berkala Perikanan Terubuk Vol 43, No 1 (2015): Februari 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.191 KB) | DOI: 10.31258/terubuk.43.1.86 - 95

Abstract

The objective of this research was to investigated the effect of soaking the fish in different water temperature on quality of surimi produced. Farm raised catfish weighing 300-400 g each, was filled, washed, ground and soaked into different chilled water temperature (5°C, 10°C, 15°C and 20°C) for 10 minutes, and made for surimi. The surimi were evaluated for gel strenght (fold and bite test), pH,  protein and ash. The Research was designed using a completely randomized design (CRD), and the difference between treatments were tested by Duncan test. The result indicated that the surimi prepared by soaking the fish in chilled water (15°C) was the best quality of surimi (fold value : 4,6 and bite value : 7,5). The composition of protein, fat and ash of surimi soaked in the chilled water (15°C) was 15.1 % , 0.4 % and 6.3% respectively.
Co-Authors Desmelati Desmelati Karnila, Rahman Karnila