Sifat Fisikokimia Tepung Surimi Ikan Bandeng (Chanos-Chanos) dengan Penambahan Dryoprotectant berbeda
DOI:
https://doi.org/10.25047/jii.v19i3.1682Keywords:
Sifat Fisikokimia , Ikan Bandeng, Tepung Surimi , Dryoprotectant, vacuum dryingAbstract
Produksi bandeng di Sulawesi Selatan cukup tinggi dan pengolahan surimi bandeng telah banyak dilakukan untuk menghasilkan produk agar-agar ikan. Umumnya, surimi harus disimpan dalam kondisi beku. Oleh karena itu diperlukan suatu teknologi dalam pengolahan produk ikan yang mudah dalam masalah penyimpanan dan efisien dalam hal distribusi. Salah satu yang bisa dilakukan adalah bagaimana mengolahnya menjadi bubuk surimi. Bubuk surimi bandeng memiliki peluang besar untuk dikembangkan untuk diversifikasi produk perikanan. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia ikan surimi bandeng dengan penambahan berbagai jenis dryprotectan (2% karagenan, 4% sukrosa + 2% karagenan, 4% sorbitol + 2% karagenan, 6% trehalosa + 2% karagenan) dengan pengeringan vakum. Hasil penelitian menunjukkan bahwa tepung surimi bandeng mengandung kadar air 7,22 - 7,91%; protein 57,06 - 61,9%; lemak 9,62 - 10,88%; kadar abu 1,35 - 1,48% ; hasil serbuk surimi 13,3 - 14,65%; Kadar WHC 6,42 - 14,64 mL/g ; kisaran pH 6,37 - 6,75; keputihan 61,51 - 72,35. Penambahan Trehalose 6% + 2% karagenan sebagai dryoprotectant memiliki sifat fisikokimia yang lebih baik dibandingkan dengan perlakuan lainnya.
Downloads
References
AOAC (Association of Official Analytical Chemyst) (2005). Official Method of Analysis of The Association of Official Analytical of Chemist. Arlington (USA): The Association of Official Analytical Chemist, Inc.
Carjaval P A, Lanier T C, MacDonald G (1992). Stabilization of protein surimi. In T. C. Lanier, &C. M. Lee (Eds.), Surimi technology. New York: Marcel Dekker, pp. 163-213.
Chaijan, Benjakul S, Visessanguan W & Faustman C (2004). Characteristics and Gel Properties of Muscles from Sardine (Sardinella gibbosa) and Mackerel (Rastrelliger kanagurta) Caught in Thailand. Food Res Int J. 37(10):1021–30
Debusca A, Tahergorabi R, Beamer SK, Partington S, Jaczynski J (2013). Interactions of Dietary Fibre and Omega-3-Rich Oil with Protein in Surimi Gels Developed with Salt Substitute. Food Chem,141: 201–208
Hama K (1999). Crystalline Trehalosa Dihydrate, A Multi-functional Sugar Extract. Hayashibara Trehalosa Symposium. Hokkaido (JAP): Department of Agriculture, University of Hokkaido.
Huda N, Abdullah A, Babji A S (2000). Effects of cryoprotectants on functional properties of dried lizardfish (Saurida tumbil) surimi. Malaysian Applied Biology, 29(1/2) : 9-16
Huda N, Abdullah A& Babji AS (2001). Functional properties of surimi powder from three Malaysian marine fish. Int Jounal of Food Science and Technology 36: 401-406.
Huda N,Abdullah R, Santana P & Yang TA(2012). Effects of Different Dryoprotectants on Functional Properties of Threadfin Bream Surimi Powder. Journal of Fisheries and Aquatic Science, 7: 215-223
Liu J, Wang X, Ding Y (2013). Optimization of Adding Konjac Glucomannan to mprove Gel Properties of Low-Quality Surimi. Carbohyd Polym,92 : 484-489.
Necas J & Bartosikova L (2013). Carrageenan: a review. Vet Med-Czech. 58(4): 187-205.
Ohkuma C. Kawai K, Viriyarattanasak C, Mahawanich T, Tantratian S, Takai R& Suzuki T (2008). Glass transition properties of Frozen and Freeze-Dried Surimi Products: Effect of Sugar and Moisture on the Glass Transition Temperature. Food Hydrocolloids, 22: 255-262
Osako K, Hossain MA, Kuwiuhara K & Nozaki Y (2005). Effect of trehalose on the gel-forming ability, state of water and myofi bril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage. Fisheries Science 71: 376-373.
Park, JW (2005). Surimi seafood : Products, Market, and Manufacturing. Surimi and Surimi Seafood 2"d edition. J. W. Park (Ed.). HIm..375-433. Boca Raton, FL : CRC Press. (ISBN: 0-8247-2649-9)
Ramadhan K, Huda N, Ahmad R (2011). Physico-Chemical Characteristics of Surimi Gels Made from Washed and Mechanically Deboned Peking Duck Meat. As J Food Agr-Ind 4: 114-121
Ramadhan W (2013).Perubahan mutu dan pendugaan umur simpan surimi kering beku ikan lele (Clarias sp.). Sekolah Pascasarjana Institut Pertanian Bogor, Bogor.
Ramadhan W, Santoso J & Trilaksani W (2014). Pengaruh Defatting, Frekuensi Pencucian dan Jenis Dryoprotectant Terhadap Mutu Tepung Surimi Ikan Lele. J. Technology dan Industri Pangan 25(1) : 47-56
Ramirez JA, Diaz-Sobac R, Morales OG & Vazquez M (1999). Evaluation of Freeze-dried Surimi from Tilapia and Fat Sleeper as Emulsifier. Cienc Tecnol Aliment 2(4):210-214
Santana P, Zilda DS & Huda N (2017). Physicochemical Properties Of Surimi Powder made from Threadfin Bream (Nemipterus Japonicus) with Various Dryoprotectants Added. J Fundam Appl Sci, 9(2S) : 866-844
Schiraldi CI, Lernia D & Rosa M (2002). Trehalose production: Exploiting novel approaches. Trends Biotechnol. 20(10):420-425
Shaviklo GR, Thorkelsson G, Arason S, Kristinsson HG, Sveinsdottir K (2010) The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens). J Sci Food Agric 90:2133–2143
Suzuki T (1981). Fish and krill protein: Processing technology. London: Applied Science Publishers.
Tan SM, Ng MC, Fujiwara T, Kok Kuang H & Hasegawa H (1988). Handbook on the Processing of Frozen Surimi and Fish Jelly Products in Southeast Asia. Marine Fisheries Research Department-South East Asia Fisheries Development Center, Singapore.
Venugopal V, Martin AM, Omar S & Patel TR (1994). Protein Concentrate from capelin (Mallotus villosus) by spray drying process and its properties. Journal of Food Processing and Preservation 18: 509-519
Zayas JF (1997). Functionality of Proteins in Foods. Springer-Verlag Heidelberg, Berlin.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2019 S Malle, A B Tawali, M M Tahir, M Bilang
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright Notice
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
