Karakterisasi Kimia dan Sensori Surimi di Perairan Tarakan - Nurhikma, Nurhikma; Serliana, Serliana; Diah Anggraini Wulandari (Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan, 2024)
Surimi adalah daging lumat yang terkonstrat dengan protein miofibril melalui proses pencucian berulang-ulang menggunakan air dingin yang terstandar dengan penambahan garam dan gula (Cryoprotectant). Tujuan penelitian ini adalah mengetahui kualitas surimi yang sesuai dengan Standar Nasional Indonesia dengan menggunakan tiga jenis ikan yang berbeda. Pengukuran kualitas surimi dilakukan dengan pengujian sifat dan kimia. Dalam penelitian dilakukan analisis rendemen surimi, pengujian kadar air, protein, lemak dan analisis sensori yang meliputi kenampakan, uji lipat dan uji gigit. Hasil penelitian menunjukkan rendemen surimi yang dihasilkan pada ikan barakuda 7,86, ikan gulamah 7,66 dan ikan bulan-bulan 7,26. Proksimat ikan segar yang dihasilkan ikan barakuda dengan kadar air 77,88%, protein 16,23%, lemak 6,67% dan abu 1,61%, gulamah dengan kadar air 79,41%, protein 15,58%, lemak 3,18% dan abu 1,56% sedangkan bulan-bulan kadar air 69,90%, protein 16,52%, lemak 4,18% dan abu 1,06%. Proksimat surimi yang dihasilkan adalah surimi barakuda kadar air 79,22%, protein 12,41% dan lemak 1,61%. Surimi gulamah memiliki kadar air 80,55%, protein 12,94% dan lemak 1,56% sedangakan surimi bulan-bulan kadar air 75,00%, protein 12,69%, dan lemak 1,06%. Sensori surimi ikan barakuda, ikan gulamah dan ikan bulan-bulan mencapai rata-rata 7 sampai 8. Karakterisasi kimia dan sensori surimi berbahan baku ikan pelagis (barakuda, gulamah dan bulan-bulan) di perairan tarakan sudah sesuai dengan SNI 2694:2013.   Surimi, a concentrated myofibril protein product, is prepared through repeated washing with cold water and the addition of salt and cryoprotectants. The objective is to evaluate the surimi quality based on the Indonesian National Standards (SNI 2694:2013). The assessment includes yield analysis, proximate composition (water, protein, fat, and ash content), and sensory evaluation (appearance, folding test, and bite test). The results indicate that the surimi yields were 7.86% for barracuda, 7.66% for gulamah, and 7.26% for moonfish. Fresh fish proximate analysis showed water contents of 77.88%, 79.41%, and 69.90%; protein contents of 16.23%, 15.58%, and 16.52%; fat contents of 6.67%, 3.18%, and 4.18%; and ash contents of 1.61%, 1.56%, and 1.06% for barracuda, gulamah, and moonfish, respectively. For surimi, the water contents were 79.22%, 80.55%, and 75.00%; protein contents were 12.41%, 12.94%, and 12.69%; and fat contents were 1.61%, 1.56%, and 1.06% for barracuda, gulamah, and moonfish, respectively. Sensory evaluation scores ranged from 7 to 8 for all three fish types. The study concludes that the surimi produced from barracuda, gulamah, and moonfish in Tarakan waters meets the quality standards outlined in SNI 2694:2013, showcasing promising chemical and sensory properties for these fish species.