PENGARUH PENAMBAHAN EGG WHITE POWDER (EWP) TERHADAP KUALITAS GEL SURIMI BEBERAPA IKAN AIR TAWAR - Purwadi, Sigit Didik; Darmanto, YS; Wijayanti, Ima (Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, 2014)
Surimi merupakan lumatan daging yang telah mengalami proses pencucian, pengepressan dan pembekuan. Pada umumnya pembuatan surimi menggunakan ikan air laut karena memiliki gel strength yang baik. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan Egg White Powder (EWP) terhadap surimi. Metode yang digunakan adalah pola percobaan Rancangan Acak Kelompok (RAK) faktorial 2X3 dengan 2 faktor yaitu penambahan EWP (0% dan 3%) dan tiga jenis ikan (Nila, Patin, dan Bawal Air Tawar). Parameter utama adalah gel strength, uji lipat dan uji gigit. Parameter pendukung adalah uji hedonik, Expressible Moisture Content, kadar protein, pH, dan air. Penambahan EWP memberikan pengaruh yang berbeda nyata (P>0,05) terhadap nilai gel strength, nilai EMC, nilai uji lipat, nilai uji gigit dan nilai hedonik untuk kenampakan dan tekstur. Penambahan EWP memberikan pengaruh perbedaan yang tidak nyata (P<0,05) terhadap nilai hedonik untuk aroma dan rasa. Nilai kenaikan gel strength tertinggi adalah surimi ikan Bawal Air Tawar. Nilai uji EMC terbaik adalah surimi ikan Bawal Air Tawar. Nilai terbaik uji lipat dan uji gigit adalah surimi ikan Nila. Nilai uji hedonik surimi mengalami kenaikan setelah ditambahkan EWP. Hasil pengujian protein tertinggi yaitu surimi ikan Nila. Nilai kadar air terbaik yaitu surimi ikan Patin. Nilai pH dari ketiga jenis ikan mengalami kenaikan setelah penambahan EWP. Nilai Gel Strength surimi dengan penambahan EWP paling baik adalah surimi ikan Bawal Air Tawar.Â Surimi is fish mince meat that have been minced fish meat processed with washing, pressing addition preservative substances and freezing. Usually, surimi process use Seawater fish because it has good quality of gel strenght. The purpose of this study was to determine the effect of Egg White Powder (EWP) to the quality of freshwater fish. The method used were an experimental laboratory with experimental design randomized block design factorial 2X3 with two factor were addition of EWP (0% and 3%) and different three fish species (Tilapia, Pomfret and Panga Catfish). The main parameter is the gel strength, test are folding, cutting test. Supporting parameters hedonic test, Expressible Moisture Content, protein content, pH, and water content. The result of EWP addition gave the significant different (P<0.05) on the gel strenght value, EMC value, folding test, test bite and hedonic value for appearance and texture. The addition of EWP gave no significant defferent (P>0.05) on the hedonic value for smell and taste. The highest gel strength value were on the surimi from Panga Catfish. The best EMC test value were on the surimi from Pomfret fish. The best folding test value were on the surimi from Tilapia fish. Hedonic test of surimi increased after adding EWP. The highest protein value were on the surimi from Tilapia fish. The best value of water content were Panga Catfish surimi. The pH value of the three types of fish has increased after the addition of EWP. The best gel strength values of surimi with EWP addition is on the surimi from Pomfret fish.