JURNAL RISET DIWA BAHARI
Volume 3, Nomor 1, 2025

Umur Simpan dan Mutu Sensori Siomay Berbahan Baku Surimi Ikan Tenggiri (Scombereromorus commerson)

Putri, Elis Eka (Unknown)
Harianti, Harianti (Unknown)
Angraeni, Husni (Unknown)

Article Info

Publish Date
30 Jun 2025

Abstract

This study aimed to evaluate the shelf life and sensory quality of siomay made from mackerel (Scomberomorus commerson) surimi. The study involved the preparation of siomay using surimi as the main ingredient, followed by sensory evaluation and microbiological analysis to determine the shelf life. The results showed that the sensory quality of siomay decreased with storage time, with significant differences observed in appearance, color, aroma, texture, and taste. These findings suggest that the optimal storage time to maintain sensory quality is within the range of 0 to 12 hours after preparation. This study provides valuable insights for the seafood processing industry regarding the utilization of mackerel surimi in producing high-quality siomay.

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Journal Info
JURNAL RISET DIWA BAHARI
Website

Abbrev

jbd

Publisher

Institut Teknologi dan Bisnis Maritim Balik Diwa

Subject

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology

Description

Jurnal Riset Diwa Bahari merupakan jurnal yang diterbitkan oleh Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa, Makassar. Jurnal Riset Diwa Bahari menerima naskah penelitian dan ulasan mengenai biologi kelautan, ekologi perairan, perikanan ...