<![CDATA[The surimi of Kurisi Fish is a meat curd fish meal that has undergone weeding, washing, and adding bioprotectant materials such as salt and cryoprotectant. Frozen storage is one of the efforts to preserve surimi of Kurisi fish (Nemipterus hexodon) in order not to decrease protein content. The objective of the study was to study the effect of frozen surimi Kurisi fish (Nemipterus hexodon) storage on total protein content and its contribution in the fulfillment of protein sufficiency. This study uses purposive sampling, experimental method, and statistical analysis technique with two-population average test (Independent t-Test). The treatment used was not frozen and frozen storage each with five replications. Quantitative data were analyzed using SPSS software version 17. Protein content before frozen storage was 20.33% and after frozen storage was 19.72%. The result of statistical test is obtained t count 0.7966 <t (0.05) 1,859438, it mean that at the level of significance of 5% decrease in protein content in frozen storage surimi fish Kurisi no effect significantly. Keywords: Surimi, Kurisi fish, frozen storage, total protein, protein sufficiency ABSTRAK Surimi ikan Kurisi merupakan lumatan daging ikan Kurisi yang telah mengalami proses penyiangan, pencucian, dan penambahan bahan bioprotektan seperti garam dan cryoprotectant. Penyimpanan beku adalah salah satu usaha yang dilakukan untuk mengawetkan surimi ikan Kurisi (Nemipterus hexodon) agar tidak mengalami penurunan kandungan protein. Tujuan Penelitian adalah mempelajari pengaruh penyimpanan beku surimi ikan Kurisi terhadap kadar protein total serta kontribusinya di dalam pemenuhan kecukupan protein. Penelitian ini menggunakan purposive sampling, metode eksperimen, dan teknik analisis statistika dengan uji rata-rata dua populasi (Independent t-Test). Perlakuan yang digunakan adalah tidak disimpan beku dan penyimpanan beku masing-masing dengan lima kali ulangan. Data kuantitatif dianalisis menggunakan software SPSS versi 17. Kadar protein sebelum penyimpanan beku adalah 20.33% dan sesudah penyimpanan beku sebesar 19.72%. Hasil uji statistik didapatkan thitung 0.7966 < t(0.05) 1,8594, artinya pada tingkat signifikansi 5% penurunan kadar protein pada penyimpanan beku surimi ikan Kurisi tidak berpengaruh secara nyata. Kata kunci: Surimi, ikan Kurisi, penyimpanan beku, kecukupan protein]]>
