Penggunaan Bahan Pencuci Alkali dan Perendaman Filet dalam Pembuatan Surimi pada Formulasi Pempek Patin (Pangasius pangasius).

Abstract

Palembang sebagai sentra produksi pempek, mengandalkan bahan baku pembuatan pempek gabus dari hasil tangkapan. Pada beberapa tahun terakhir muncul kecenderungan hasil tangkapan yang semakin kecil ukurannya. Ikan gabus belum dapat dibudidayakan dan harganya mahal. Penggunaan bahan baku alternatif perlu dilakukan dengan memanfaatkan ikan budidaya dengan tingkat produksi tinggi dan bernilai jual rendah misalnya ikan patin. Patin banyak digunakan oleh masyarakat setempat sebagai bahan baku masakan tradisional, seperti pindang dan brengkes. Kadar lemak yang tinggi menyebabkan warna daging agak kekuningan dan kemampuan membentuk gel menjadi rendah.

Catfish (Pangasius pangasius) was initially washed with NaHCO3 and Na2HPO4 solution (0%, 3%, 5% and 7% w/v), followed by 1, 2, 3 and 4-washing cycles to obtain surimi with lower fat content and better gel strength. At alkaline solution of 0% (water) and one-washing cycle produced best gel strength of surimi (230,42 g.cm) and had fat content lower in compared to minced flesh. Soaking of fillet before mincing were carried out for 0, 10, 20 and 30 minutes and followed by either with or without washing. The treatments were performed to determine the effectiveness of washing with water to reduce fat content. The gel strength of the surimi was prepared by 30-minutes soaking and one-washing cycle in cold water was highest. This surimi was subsequently used in pempek formulation. Commercial pempek was used as comparing control. Based on the different assessment of panelists gained formulation of 400 g surimi, tapioca 200 g, 150 ml water and 24 g of salt produced the best pempek. The level of similarity between this pempek with comparing control is 65%.