Azarine, Malya Gita and Prof. Dr. Ir. Happy Nursyam, M.S. (2022) Pengaruh Penambahan Sukrosa dan Sorbitol Terhadap Kekuatan Gel Pada Surimi Ikan Patin (Pangasius sp.). Sarjana thesis, Universitas Brawijaya.
Abstract
Surimi merupakan produk olahan yang berasal dari Jepang berupa daging lumatan yang telah mengalami proses pencucian dengan air dingin secara berulang kali untuk menghilangkan darah pada ikan serta melalui proses pembekuan. Kekuatan gel menjadi parameter utama untuk menentukan kualitas surimi. Penambahan sukrosa dan sorbitol diharapkan mampu membantu meningkatkan kualitas kekuatan gel pada surimi ikan patin (Pangasius sp.). Penelitian ini bertujuan untuk menetapkan pengaruh penambahan sukrosa dan sorbitol yang berbeda serta menetapkan konsentrasi terbaik penambahan sukrosa dan sorbitol untuk menghasilkan kekuatan gel terbaik pada surimi ikan patin (Pangasius sp.). Metode yang digunakan dalam penelitian ini yaitu metode eksperimental dengan menambahkan sukrosa dan sorbitol A (0%), B (5%+3%), C (4%+4%), D (3%+5%), dan E (2%+6%) pada pembuatan surimi ikan patin. Parameter uji yang dilakukan yaitu uji kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, kekuatan gel, derajat putih, hedonik (tekstur, warna, aroma), uji gigit dan uji lipat. Hasil penelitian didapatkan bahwa surimi ikan patin dengan penambahan sukrosa dan sorbitol yang berbeda didapatkan hasil rendemen (24,12%-29,54), kadar air (75,30%-85,21%), kadar protein (9,69%-17,62%), kadar lemak (0,16%-0,29%), kadar abu (2,95%-3,11%), kadar karbohidrat (1,68%-6,03%), kekuatan gel (86,83 N-358,33 N), derajat putih (53,95%-66,43%), tekstur (4,74-5,28) (normal-agak suka), aroma (4,14-4,52) (normal), warna (4,64-5,11) (normal-agak suka), uji lipat (3,88-4,51) (retak jika dilipat setengah lingkaran-tidak retak jika dilipat setengah lingkaran), uji gigit (5,3-7,36) (daya lenting agak diterima-daya lenting agak kuat). Kesimpulan dari penelitian ini yaitu penambahan sukrosa dan sorbitol yang berbeda dapat mempengaruhi kekuatan gel pada surimi ikan patin serta dapat meningkatkan kualitas dari surimi karena nilai kadar air dan kadar protein yang dihasilkan masih sesuai Standar Nasional Indonesia yaitu maksimal 80% untuk kadar air dan minimal 12% untuk kadar protein. Berdasarkan uji indeks efektifitas (de garmo) perlakuan terbaik adalah perlakuan B dengan penambahan sukrosa dan sorbitol (5%+3%) berdasarkan nilai produk (NP) total sebesar 86,28. Perlakuan terbaik penambahan sukrosa dan sorbitol (5%+3%) memiliki nilai rendemen 24,12%, kadar air 76,52%, kadar protein 15,55%, kadar lemak 0,3%, kadar abu 3,07%, kadar karbohidrat 4,55%, tekstur 5,28 (agak suka), aroma 4,44 (normal), warna 4,93 (agak suka), uji gigit 7,36 (daya lenting agak kuat), uji lipat 4,51 (tidak retak jika dilipat setengah lingkaran), kekuatan gel 358,33 N serta derajat putih 55,96%.
English Abstract
Surimi is a processed product originating from Japan in the form of mashed meat which has undergone a repeated washing process with clean water or cold water to remove blood from the fish as well as a freezing process. Gel strength is the main parameter to determine the quality of surimi. The addition of sucrose and sorbitol is expected to help improve the quality of gel strength in catfish (Pangasius sp.) surimi. This study aims to determine the effect of different additions of sucrose and sorbitol and to determine the best concentration of addition of sucrose and sorbitol to produce the best gel strength in catfish (Pangasius sp.) surimi. The method used in this research is experimental method by adding sucrose and sorbitol A (5%+3%), B (4%+4%), C (3%+5%), and D (2%+6%) in the manufacture of catfish surimi. The test parameters performed were moisture content, protein content, fat content, ash content, carbohydrate content, gel strength, whiteness degree, hedonic (texture, color, aroma), bite test and folding test. The results showed that catfish surimi with the addition of different sucrose and sorbitol obtained yield (24.12% -29.54), water content (75.30% -85.21%), protein content (9.69% - 17.62%), fat content (0.16%-0.29%), ash content (2.95%-3.11%), carbohydrate content (1.68%-6.03%), gel strength (86.83 N-358.33 N), degree of whiteness (53.95%-66.43%), texture (4.74-5.28) (normal-rather like), aroma (4.14-4 .52) (normal), color (4.64-5.11) (normal-a bit like), folding test (3.88-4.51) (cracked when folded in a semicircle-not cracked when folded in a semicircle), bite test (5.3-7.36) (resilience is somewhat acceptable-resilience is rather strong). The conclusion of this study is that the addition of different sucrose and sorbitol can affect the gel strength of catfish surimi and can improve the quality of surimi because the resulting water content and protein content values are still according to the Indonesian National Standard, namely a maximum of 80% for water content and a minimum of 12%. for protein content. Based on the effectiveness index test (de garmo) the best treatment was treatment B with the addition of sucrose and sorbitol (5% + 3%) based on a total product value (NP) of 86.28. The best treatment with the addition of sucrose and sorbitol (5% + 3%) had a yield value of 24.12%, water content 76.52%, protein content 15.55%, fat content 0.3%, ash content 3.07%, carbohydrates 4.55%, texture 5.28 (rather like), aroma 4.44 (normal), color 4.93 (rather like), bite test 7.36 (rather strong resilience), folding test 4.51 (does not crack when folded in a semicircle), gel strength 358.33 N and whiteness degree 55.96%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522080425 |
| Subjects: | 600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 30 May 2023 01:45 |
| Last Modified: | 30 May 2023 01:45 |
| URI: | http://repository.ub.ac.id/id/eprint/200604 |
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