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Sutarjo Surjoseputro
Widya Mandala Surabaya Catholic University
Agriculture, Biological Sciences & Forestry

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Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima) Hari Purnomo; Sutarjo Surjoseputro; Toni Mali
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.90

Abstract

Tuna (Thunus albacares) is usually processed as canned products and in other forms such as shredded (abon) tuna which is produced in home industries. 'Fishy' flavour of shredded tuna is the main problem, due to the trimethylamine (TMA) formation. Citric acid and sodium chloride can minimize this fishy' flavor, and avoid deterioration by decreasing the water activity. The best treatment was combination between 0.5% citric acid and 1.5% sodium chloride.
Study on the Effect of Proportion of Soya Flour and Corn Flour on Physicochemical Properties of Pork Nuggets Sutarjo Surjoseputro; Thomas Indarto Putut Suseno; Dorkas Setiowati
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.24

Abstract

Pork nuggets are one of restructured meats. Adding soy flour and corn flour as alternatives to replace wheat flour can produce pork nuggets. Soy protein (globulin) could form gel-protein matrix, besides –protein-starch gel matrix. The formation of matrix increased Water Holding Capacity (WHC) and formed cohesive texture of the products. Combination of 4% soy flour and 6% corn flour is the best treatment to produce acceptable pork nuggets.
Effect of Sodium Tripolyphosphate (STPP) to Physicochemical and Sensory Characteristics of Turkey Nuggets Derived from White and Dark Turkey Meats Sutarjo Surjoseputro; Petrus Sri Naryanto; Meliawati Fatoni
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.42

Abstract

Turkey meat is a well-known foodstuff and source of protein in the United States, while in Indonesia turkey meat has not yet optimally processed as a foodstuff. The advantages of turkey meat are: has low calorie, high protein than other poultry meats, and good source of vitamin and mineral. Contrary to chicken meat, turkey meat has low fat content and high collagen, and therefore makes the meat very tough. This research was using two kinds of meat, the white meat (the breast) and the dark meat (the leg) for nuggets. These two parts have different characteristics, physically as well as chemically. This research was designed in a Nested Randomized Design where STPP were subjected to each part of turkey meat in four levels, 0.0, 0.2, 0.4 and 6.0%, respectively. The objective of this research was to find the most effectiveness of STPP and the most acceptable turkey nuggets. The results of this research were that STPP 0.6% was the best choice for white meat and STPP 0.4% was the best choice of dark meat.
Co-Authors Dorkas Setiowati Hari Purnomo Meliawati Fatoni Petrus Sri Naryanto Thomas Indarto Putut Suseno Toni Mali