Jurnal Perikanan Universitas Gadjah Mada
Vol 4, No 2 (2002)

KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN

Iwan Y.B. Lelana (Jurusan Perikanan Fakultas Pertanian UGM)
Amir Husni (Jurusan Perikanan Fakultas Pertanian UGM)

Article Info

Publish Date
27 Aug 2002

Abstract

Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi. Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.

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Journal Info
Jurnal Perikanan Universitas Gadjah Mada
Website

Abbrev

jfs

Publisher

Universitas Gadjah Mada

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

Description

Jurnal Perikanan Universitas Gadjah Mada are published to promote a critical review of the various investigative issues of interest in the field of fisheries between the researchers, academics, students and the general public, as a medium for communication, dissemination, and utilization of wider ...