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Title: | KARAKTERISTIK FISIKA KIMIA BAKSO DARI DAGING LUMAT IKAN LAYARAN (Istiophorus orientalis) |
Authors: | Poernomo, Djoko Suseno, Sugeng Heri Subekti, Bayu Prasetyo |
Issue Date: | 2013 |
Publisher: | Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) |
Series/Report no.: | Volume 16 Nomor 1; |
Abstract: | Minced fi sh usually is used as a raw material for surimi products, and its derivative products such as fi sh ball. Th e aim of this work was to determine physicochemical characteristics of minced fi sh gel and fi sh ball obtained from its minced fi sh. Th e gel of minced fi sh had characteristics as follows: folding test 5, teeth cutting test 7, whiteness 63.03%, water holding capacity 56.44% and gel strength 1469.45 gf. Furthermore, the gel contained moisture up to 76.13%, ash 2.80%, protein 11.20%, fat 0.80%, carbohydrates 9.07% and salt soluble protein up to 4.66%. Th e fi sh ball had whiteness, water holding capacity and gel strength up to 67.6%, 56.51% and 755.65 gf, respectively. Folding and teeth cutting tests were 3 and 6, respectively. Fish ball contained moisture, ash, protein, fat, carbohydrate, salt soluble protein and pH up to 71.18%, 1.39%, 8.37%, 1.19%, 17.87%, 3.33% and 5.82, respectively. |
URI: | http://repository.ipb.ac.id/handle/123456789/77180 |
ISSN: | 0854-9230 |
Appears in Collections: | Jurnal Pengolahan Hasil Perikanan Indonesia |
Files in This Item:
File | Size | Format | |
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JPHPI_2013_Vol.16No.1_58-68.pdf | 135.39 kB | Adobe PDF | View/Open |
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