Pengaruh penambahan komponen fenolik teroksidasi terhadap karakteristik gel surimi ikan lele dumbo (Clarias gariepinus)

Abstract

Catfish (Clarias gariepinus) has potential as raw material of surimi because the production is abundant. However, research is needed to enhance the gel strength of catfish surimi. The effect of leaching times on the proximate composition and gel properties of catfish surimi were studied. Three times of leaching produced better characteristics of the gel rather than leaching 1 and 2 times. Commercial tannic acid and tea leaf extract were added in producing surimi gel. Ethanol extracts from tea leaves powder 100 mesh size used in surimi since had higher total phenol content (47.34 mg/g) than 60 mesh. The effects of different oxidised phenolic compounds (tannic acid (K) and tea leaf extract (T) at different levels (0–0.50%) of protein content) on the properties of gels from catfish (Clarias gariepinus) surimi were investigated. Gels with addition of 0.50% tannic acid and 0.4% tea extract increased in WHC by 27.27 % and 20.5% and decreased in EMC by 34.55% and 44.85% respectively. The highests deformation, gel strength and breaking force had been reached by 0.5% tannic acid and 0.4% tea leaf extract. Whiteness decreased slightly with the increasing of phenolic concentration. Tannic acid 0.5% and tea leaf extract 0.4% gave the best textural properties on gel surimi. Result of sensory evaluation indicated that addition of oxidised phenolic compounds had positive impact in folding test and teeth cutting test however there were no effect in taste of surimi gels. Gels with addition of all oxidised phenolics exhibited fibrillar structures which were more compact in compared to control. Optimum concentration of phenolic compound to enhance catfish surimi gel are 0.5 % for tannic acid and 0.4% for tea leaf extract.