Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Manfish Journal
Kartini, Sitta Indah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences

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

Found 1 Documents
Search

 1 
Surimi Modifikasi pH Pencucian Daging Ikan Tongkol (Euthynnus sp) Terhadap Karakteristik Surimi Yang Dihasilkan Laksono, Untung Trimo; Putra, Endo Pebri Dani; Kusumawati, Rr. Puji Hastuti; Lasmi, Leni; Kartini, Sitta Indah
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 5 No 1 (2024): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/manfish.v5i1.639

Abstract

The use of fish high in sarcoplasm such as tongkol (Euthynnus sp) as raw material for surimi requires a washing process to increase the yield and level of gel strength. Modifying the pH of washing surimi to be more alkaline is an effective method for increasing protein yield in the surimi processing. The aim of this research is to obtain the optimal surimi protein yield and determine the characteristics of the resulting gel. The research results showed that the optimum pH for washing tongkol surimi was pH 8 with 2 times washing (p>01). The proximate values ​​of tongkol are 76.58% water, 18.23% protein, 2.34% fat, 1.22% ash and 1.63% carbohydrates (By different). The proportion of sarcoplasmic protein and myofibrils in tongkol meat is 49.0% and 45.90%. The highest yield was obtained when modifying the water pH to 8 and twice washing time is about 64.75%. The texture characteristics of the kamaboko surimi profile analyzer were modified with washing water pH 8 and twice washing time, hardness 300 g, gumminess 202.90 g and chewiness 98.97 mJ. The water holding capacity (WHC) of kamaboko surimi tongkol is 53.50%.
Co-Authors Endo Pebri Dani Putra Kusumawati, Rr. Puji Hastuti Lasmi, Leni