Karakteristik Fisika Kimia Gel Ikan Sapu-Sapu (HyposarcuS pardalis) Dari Bahan Baku Surimi

Abstract

Fish gel product is one product of which made from fish meat with role of aktin and myosin protein which contained inside it. Surimi is a Japanese term for fisheries product that process become half or intermediate product formed crushed fish meat after trough processes such as washing, pressing, salt addition, and or without polyphospat. Sapu-sapu [Hyposorcus pardalis), is kind of fish that often found in river, lake and swamp. This research studied about process of fish gel making from surimi, also studying its characteristic, both of surimi or gel that resulted. Gel that resulted come from surimi with different washing frequency, that is 0; 1; 2; and 3 washing time. The observation covers yield, pH, water propofiion of surimi, salt dissolved protein, water dissolved protein, white degree, gel strenght, fold test, and bite test, also censory test. Result of this research shows that washing process in fish gel making, affecting pH value, water proportion of surimi, surimi's PLG, PLA of surimi's squeezed water, white degree, hardness and elasticity, value of fold test and bite test, and censory result of surimi which resulted. Whereas result of censory test to gel which resulted, that affected by washing treatment only has real influence to appearance and colour parameter.