Jurnal Perikanan Universitas Gadjah Mada
Vol 10, No 1 (2008)

KARAKTERISTIK SURIMI DARI CAMPURAN DAGING MANYUNG DAN CUCUT

Iwan Yusuf Bambang Lelana (Jurusan Perikanan, Fakultas Pertanian UGM)
Amir Husni (Jurusan Perikanan, Fakultas Pertanian UGM)

Article Info

Publish Date
28 Jan 2008

Abstract

Manyung (Arius spp.) and shark (Carcharhinus sp.) are the most of low value fishes in Yogya. In order to increase the value, the fishes were processed into surimi. In this research, fishes were mixed in different ratio of manyung and shark, namely 90%:10%, 70%:30%, 50%:50%, 30%:70%, and 10%:90%. The water content, protein content, lipid content, sensory properties and gel strength were determined. The result showed that surimi from manyung and shark in ratio of 90%:10% produced the highest folding test value (AA) and the highest score of sensory properties.

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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 ...