KARAKTERISTIK FISIKA KIMIA BAKSO DARI DAGING LUMAT IKAN LAYARAN (Istiophorus orientalis)

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.