Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN
Andi Noor Asikin
Jurusan Budidaya Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Mulawarman Jalan. Gunung Tabur No. 1 Kampus Gunung Kelua Samarinda
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH PERBEDAAN JENIS IKAN TERHADAP KARAKTERISTIK GEL SURIMI Olvie Tiana Sarie; Andi Noor Asikin; Indrati Kusumaningrum
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 3 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i3.1479

Abstract

Surimi is  a minced fish that washed with water and added cryoprotectants, can be made using various types of fish, especially for white fleshed fish. This study aimed to determine the best characteristics of surimi from various types of fish. The treatments were  P1 (Belida; Chitala sp), P2 (Nila; Oreochromis niloticus), P3 (Biji Nangka; Openeus moluccensis) and P4 (Bandeng; Chanos-chanos). The parameters tested in this study were yield, moisture content, protein content, pH, and folding test.  This study applied Completely Randomized Design (CRD) with four treatments and three replications. The results of this study showed that the type of species was significant affected the yield parameters, protein content and pH, but were not significant to the moisture content. The high protein content was found in P3 (Upeneus moluccensis) of 21.1%. The best folding test for surimi gel was found in P4 (milkfish) with a value of 4, included in grade A.
Co-Authors Indrati Kusumaningrum Olvie Tiana Sarie