Surimi Modifikasi pH Pencucian Daging Ikan Tongkol (Euthynnus sp) Terhadap Karakteristik Surimi Yang Dihasilkan

Untung Trimo Laksono; Endo Pebri Dani Putra; Rr. Puji Hastuti Kusumawati; Leni Lasmi; Sitta Indah Kartini

doi:10.31573/manfish.v5i1.639

Untung Trimo Laksono Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Industri, Institut Teknologi Sumatera, Indonesia
Endo Pebri Dani Putra Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Industri, Institut Teknologi Sumatera, Indonesia
Rr. Puji Hastuti Kusumawati Program Studi Teknologi Pengolahan dan Penyimpanan Hasil Perikanan, Jurusan Ilmu Kelautan dan Perikanan, Politeknik Negeri Pontianak, Indonesia
Leni Lasmi Program Studi Teknologi Pengolahan dan Penyimpanan Hasil Perikanan, Jurusan Ilmu Kelautan dan Perikanan, Politeknik Negeri Pontianak, Indonesia
Sitta Indah Kartini Jurusan Agribisnis Pengolahan Hasil Perikanan, SMK N 6 Bandar Lampung, Lampung, Indonesia

DOI: https://doi.org/10.31573/manfish.v5i1.639

Abstract

The use of fish high in sarcoplasm such as tongkol (Euthynnus sp) as raw material for surimi requires a washing process to increase the yield and level of gel strength. Modifying the pH of washing surimi to be more alkaline is an effective method for increasing protein yield in the surimi processing. The aim of this research is to obtain the optimal surimi protein yield and determine the characteristics of the resulting gel. The research results showed that the optimum pH for washing tongkol surimi was pH 8 with 2 times washing (p>01). The proximate values of tongkol are 76.58% water, 18.23% protein, 2.34% fat, 1.22% ash and 1.63% carbohydrates (By different). The proportion of sarcoplasmic protein and myofibrils in tongkol meat is 49.0% and 45.90%. The highest yield was obtained when modifying the water pH to 8 and twice washing time is about 64.75%. The texture characteristics of the kamaboko surimi profile analyzer were modified with washing water pH 8 and twice washing time, hardness 300 g, gumminess 202.90 g and chewiness 98.97 mJ. The water holding capacity (WHC) of kamaboko surimi tongkol is 53.50%.