PENGARUH PERBEDAAN BAHAN BAKU SURIMI IKAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS CHIKUWA

PRAYITNO, RHEISTHA WARAYU ADHA and Rachmawati, Siti Hanggita and Herpandi, Herpandi (2021) PENGARUH PERBEDAAN BAHAN BAKU SURIMI IKAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS CHIKUWA. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of surimi raw materials difference on physical, chemical and sensory characteristics of chikuwa and increasing diversity of high protein fishery products with recommended physical qualities. This research method used a randomized block design (RBD) with 3 repetitions. The treatmenst were the difference in raw material of surimi, i.e P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus). The parameters of this research include physical analysis of surimi (gel strength), chemical analysis of surimi (protein content and moisture content), physical analysis of chikuwa (hardness and bite test), chemical analysis of chikuwa (protein content, moisture content and ash content) and chikuwa sensory analysis. The results showed the fish surimi raw materials have met SNI 01-2694-2013 except surimi protein of P1 (Pangasius pangasius). Physical analysis of chikuwa P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus) based on hardness values were 204.73 g.cm2, 406.83 g.cm2 and 447.93 g.cm2. Meanwhile, the chikuwa P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus) bite test values were 6.8, 5.68 and 8.24. Chikuwa P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus) chemical analysis based on protein content were 15.79%, 16.60% and 17.74%. The water contents of chikuwa P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus) were 53.14%, 56.74% and 59.24%, respectively. While the chikuwa P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus) ash content were 2.08%, 2.71% and 2.34%. Sensory analysis based on the level of preference for the appearance, color, texture, taste and aroma of chikuwa showed that chikuwa P1 (Pangasius pangasius) was preferred by the panelists. The best treatment for chikuwa raw material is surimi P1 (Pangasius pangasius).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Surimi, Chikuwa, Pangasius pangasius, Oreochromis niloticus, Clarias batrachus
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Rheistha Warayu Adha Prayitno
Date Deposited:	28 Jul 2021 07:10
Last Modified:	28 Jul 2021 07:10
URI:	http://repository.unsri.ac.id/id/eprint/50773

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