PENGARUH PENAMBAHAN KARAGINAN, EGG WHITE DAN ISOLAT PROTEIN KEDELAI TERHADAP KUALITAS GEL SURIMI IKAN KURISI (Nemipterus nematophorus) - Latifa, Bina Nur; Darmanto, YS; Riyadi, Putut Har (Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 2014)
Surimi merupakan lumatan daging yang telah mengalami proses pencucian, pengepresan dan pembekuan. Kekuatan gel surimi mengalami penurunan selama proses pembuatan surimi, seperti pada proses pencucian dan pemanasan. Penambahan bahan tambahan pangan diharapkan dapat membantu  memperbaiki kekuatan gel dan menambah kandungan gizi pada surimi. Tujuan dilakukannya penelitian ini adalah mengetahui pengaruh penambahan bahan tambahan karaginan, egg white dan isolat protein kedelai terhadap kualitas gel dari surimi ikan Kurisi (Nemipterus nematophorus). Penelitian ini menggunakan desain percobaan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan bahan tambahan karaginan, egg white dan isolat protein kedelai dan dilakukan tiga kali pengulangan. Hasil penelitian menunjukkan bahwa penambahan bahan tambahan yang berbeda memberikan perbedaan yang nyata (P<0,5) terhadap nilai gel strength, derajat putih, nilai expressible moisture content (EMC), kadar protein, dan uji sensori (kenampakan, uji lipat dan uji gigit). Surimi ikan Kurisi dengan penambahan isolat protein kedelai 12% merupakan produk yang terbaik dengan kriteria mutu: kekuatan gel 1275,47 g.cm; kenampakan 7,80; uji lipat 8,13; uji gigit 8,13; uji derajat putih 69,02; kadar protein 19,39%; kadar air 79,25%; EMC 11,77% dan pH 6,91.  Surimi is minced fish that has been mechanically washed, pressed, and then frozen.  Gel forming ability decreased during the manufacturing process of surimi, as washing and heating process. The addition of food additives in an attempt to improve gel forming ability and enhance nutritional content of surimi. The aim of this research was to determine the effect of carrageenan, egg white and soy protein isolate addition on gel forming ability of threadfin bream (Nemipterus nematophorus) surimi. Research method used was Completely Randomized Design (CRD) with carrageenan, egg white and soy protein isolate addition treatments and done in triplicate. Results of this research showed that different food additives addition had significantly (P<0.05) for gel strength, whiteness, expressible moisture content (EMC), protein content, sensoric test (appearance, folding test, and teeth cutting test). Threadfin bream surimi with 12% soy protein isolate adding was the best product which had the quality criteria : gel strength 1275,47 g.cm; appearance 7,80; folding test 8,13; teeth cutting test 8,13; whiteness 69,02; protein content 19,39%; water content 79,25%; EMC 11,77% and pH value 6,91.