Karakteristik Fisik, Kimia, Sensori Gel dan Bakso dari Surimi Ikan Layaran (Istiophorus orientalis)

Abstract

The aim of this research is to study chemical, physical, sensory characteristics of gel and fish balls and compared it with commercial fish balls, SNI and another research of sailfish’s fish balls. Physical characteristics results of fish gel were gel strength, whiteness and WHC 1937.0 gf; 62.63%, and 87.27%, respectively. Chemical characteristics results of fish gel were protein, fatty, moisture, ash, carbohydrate, and salt soluble protein 15.63%; 0.20%; 72.64%; 1.98%; 9.54% and 2.58%, respectively. Physical characteriscics results of fish ball were whiteness, WHC and gel strength 69.22%; 65.56% and 766,38 gf, respectively. Chemical characteristics results of fish gel were protein, fatty, moisture, ash, carbohydrate, salt soluble protein and pH level 10.71%; 3.47%; 65.97%; 0.99%; 18.92%; 2.56% and 7,24, respectively. Fish balls from the research was better than commercial fish balls I but not good enough from commercial fish balls II, which is inappropriate with the SNI but had good response from the panelis

Ikan layaran (Istiophorus orientalis.) berpotensi diolah menjadi produk berbasis gel seperti surimi dan bakso ikan. Tujuan penelitian ini adalah untuk mempelajari karakteristik fisik, kimia, sensori gel dan bakso ikan layaran serta membandingkan dengan bakso ikan komersial. Hasil uji karakteristik fisik gel ikan layaran adalah kekuatan gel 1937,0 gf, derajat putih 62,63% dan WHC 87,27%. Karakteristik kimia gel ikan layaran adalah kadar protein 15,63%, kadar lemak 0,20%, kadar air 72,64%, kadar abu 1,98%, kadar karbohidrat 9,54%, dan protein larut garam 2,58%. Hasil uji karakteristik fisik bakso ikan layaran adalah derajat putih bernilai 69,22%, WHC bernilai 65,56% dan kekuatan gel bernilai 766,38 gf. Karakteristik kimia bakso ikan layaran adalah kadar air bernilai 65,97%, kadar protein 10,71%, kadar lemak 3,47%, kadar abu 0,99%, kadar karbohidrat 18,92%, protein larut garam 2,56%, dan nilai pH 7,24. Bakso hasil penelitian lebih baik dibandingkan bakso komersial I dan lebih rendah dari bakso komersial II, tetapi belum sesuai SNI, namun mendapat respon baik dari panelis.