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Septiana Sulistiawati
Universitas Mulawarman
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Chemical and physical characteristics of Indo-Pacific Tarpon (Megalops cyprinoides) nugget with substitution of tapioca flour and Gracilaria sp. flour Rizal Rifani; Irman Irawan; Seftylia Diachanty; Ita Zuraida; Septiana Sulistiawati
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.11916

Abstract

Indo-Pacific Tarpon (Megalops cyprinoides) is one of the marine fish commodities found in East Kalimantan and North Kalimantan. One of the uses of Indo-Pacific fish meat is by processing it into nuggets. Fillers such as tapioca flour cause the texture of the nuggets to be too chewy and rather hard, so alternatives binders such as Gracilaria sp. flour are needed. The purpose of this study was to determine the effect of tapioca flour and Gracilaria sp. flour substitution on the physicochemical characteristics of bulan-bulan fish nuggets. This study used an experimental method with a Completely Randomized Design (CRD) with treatment R0 (20% tapioca flour); R1 (15% tapioca flour :5% Gracilaria sp. flour); R2 (10% tapioca flour:10% Gracilaria sp. flour); R3 (5% tapioca flour: 15% Gracilaria sp. flour); R4 (20% Gracilaria sp. flour) and repeated 3 times. The results of the ANOVA test showed that the substitution of tapioca and Gracilaria sp. flour had a significant effect (p<0.05) on moisture content, protein, fat, ash, carbohydrates, brightness (L*), redness (a*), yellowness (b*), degree of whiteness and EMC (Expressible Moisture Content).  Nugget of bulan-bulan fish substituted with tapioca and Gracilaria sp. flour had a moisture content ranged from (51.89%-52.28%), ash (5.61-6.16%), fat (9.30%-11.29%), protein (32.72% -37.67%), carbohydrates (59.63%-55.77%), EMC (9.51%-25.26%). The results of the folding test Grade A (no cracks if folded in half a circle) and Grade B (cracked if folded in half a circle), with brightness (L*) (61.94-65.98), a* (4.62 - 4.33), b* (21.28 - 23.17) and whiteness (54,91%-56.37%). Based on chemical and physical characteristics, the R2 treatment was the best treatment in this study
THE EFFECT OF DEFATTING, WASHING FREQUENCY, AND QUALITY CHANGES DURING THE STORAGE OF SURIMI FROM PATIN FISH(Pangasius hypophtalamus) Arlina Hidayati; Septiana Sulistiawati
Jurnal Harpodon Borneo VOLUME 18 NOMOR 2, OKTOBER 2025
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Borneo Tarakan

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Abstract

Patin fish is a type of freshwater fish with white flesh, no fibres and no small bones, making it easier to process. One potential form of diversification that can be developed is surimi. The fat in the flesh must be removed because any fat remaining in the flesh will reduce the gel strength and sensory properties of the surimi due to fat oxidation. The methods used to remove fat are defatting and washing the surimi. Surimi protein can undergo degradation during frozen storage. Cryoprotectants are food additives that prevent protein denaturation in surimi during frozen storage. The objective of this study was to determine the optimal process for producing surimi from patin fish, specifically the defatting process (NaHCO₃ concentration), washing frequency, and quality deterioration during storage. The optimal NaHCO₃ concentration was 0.5%, which resulted in the highest fat reduction and the lowest protein reduction. The optimal washing frequency was once, which had the highest impact on the bite test and fold test values. The lowest quality deterioration of surimi during storage was observed in the treatment with cryoprotectant addition, which affected the soluble protein content, pH, moisture content, bite test, and fold test. 
Co-Authors Andi Noor Asikin Arlina Hidayati Asy’ari Asy’ari Bahtila Hakiang Djainudin Alwi Durahman, Nur Ismalia Fikriah, Ika Hanis Kusumawati Rahayu Iduantoro, Charles Pernanda Indrati Kusumaningrum, Indrati Irawan, Irman Irman Irawan Iswandi Wahab Ita Zuraida Ita Zuraida Kismanto Koroy Mismawati, Andi Ningsih, Nita Wahyuni Nurafni Nurafni Oktawati, Nurul Ovia Pamungkas, Bagus Fajar Rinto M. Nur Rizal Rifani Rusdin, Ilmiani Sandra Hi Muhammad Sari, Ratna Nurmalita Seftylia Diachanty Siti Khotimah Suryawinata, Aldo Titien Sofiati