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Karakteristik fish cake dari surimi lele dumbo (Clarias gariepinus) dengan bahan pengikat yang berbeda Characteristic of fishcake made from african catfish surimi with a different binding agent
Abstract
African catfish is a type of freshwater fish that grows quickly and has a large market share, but low economic value. The economic value of dumbo catfish can be increased by processing surimi as a raw material for fish cake. Cornstarch and potato starch can be used as binding ingredients in fish cake production. The aim of this study was to determine the best mixture of cornstarch and potato flour for processing fishcake from African catfish surimi based on hedonic, microbial, and calorific values. Surimi for African catfish was produced by the addition of 0.4% sodium alginate flour and 0.5% CaCl2. The treatments in this study were the ratio of cornstarch and potato flour to the amount of surimi used: P0 (10%:0%), P1 (7.5%:2.5%), P2 (5%:5%), P3 (2.5%:7.5%), and P4 (0%:10%). The parameters analyzed included surimi gel strength, chemical composition, hedonics, calorie calculations, and microbial contamination of the fish cakes during storage. The results of the characterization of surimi have gel strength (1,042.8 g/cm2); moisture content (55.48%); fat (4.74%); ash (0.6%); and protein (15.05%). Different formulations of corn starch and potato starch had a significant effect on the nutritional composition of fishcakes, with average moisture content (43.84±0.2%), fat (10.32±0.57%), ash (1.83±0.41%), and protein (11.31±0.12%). The calorific value of the fishcake products was 45 kcal from 5 g fat, 25 kcal from 6 g protein, and 80 kcal from 20 g carbohydrates. The TPC and TVB-N fishcake test results were 1.0x105 cfu/g and 10.94 mg/100 g. Treatment P1 produced fishcakes that were most liked by the panelists, with a total calorific value of 150 kcal per serving size (2 pcs), as well as TPC and TVB-N values that were still within safe limits until the 10th day of storage at a temperature of -18℃.
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Belitz, H.D., Grosch, W., & Schieberle, P. (2009). Springer food chemistry 4th revised and extended edition. Annual Review Biochemistry, 79, 655-681.
Chen, H. Z., Zhang, M., Bhandari, B., & Yang, C. H. (2020). Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness. Food Hydrocolloids, 100(105438), 1-11. https://doi.org/10.1016/j.foodhyd.2019.105438
Devitri, R., H. & Sepriyani. (2021). Analisis kadar air dan kadar protein pada surimi ikan patin (Pangasius sp.) dengan variasi pencucian dan penambahan tepung sagu. Jurnal Sains dan Kesehatan, 3(1), 19-23. https://doi.org/10.25026/jsk.v3i1.215
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Hanawara, N., Herawati, E., & Ambarwati, N. S. S. (2020). Formulasi dan evaluasi ekstrak kulit batang secang (Caesalpinia sappan L) sebagai pewarna pada sediaan blush on gel pati kentang (Amylum solanni L). Jurnal Tata Rias, 10(1), 36-47. https://doi.org/10.21009/10.1.4.2009
Handayani, A. M., Subaktilah, Y., Brillian-tina, A., Wijaya, R., Hariono, B., & Nurwah-yuningsih. (2021). Karakteristik kimiawi surimi ikan hiu ozonated dengan variasi frekuensi pencucian dan variasi kadar tepung putih telur. Jurnal Ilmiah Inovasi, 21(3), 1411-5549. https://doi.org/10.25047/jii.v2li3.2905
Handayani, E., Swastawati, F., & Rianingsih, L. (2019). Shelf life of tilapia (Oreochromis niloticus) dumplings with addition of bagasse liquid smoke during storage at 40 chilling temperature (±5° C). Jurnal Perikanan Universitas Gadjah Mada, 21(2), 111-118. https://doi.org/10.22146/jfs.42017
Harahap, H. D., Suyatno, S., & Nurpajri, R. (2023). Analisa kimia surimi ikan mujair (Oreochromis mossambicus L.) yang dipengaruhi lama dan jenis penyimpanan dingin. Jurnal Penelitian Ilmu-ilmu Teknologi Pangan, 11(2), 1-6. https://doi.org/10.32502/jedb.v11i2.5674
Hayati, C. N., & Hafiludin, H. (2023). Karakteristik kimia (kadar air, tvb-n, dan protein) pada produk perikanan di bpmhp semarang. Juvenil: Jurnal Ilmiah Kelautan dan Perikanan, 4(1), 13-20. https://doi.org/10.21107/juvenil.v4i1.17389
Herawati, J., Sa’adah, T. T., Ernawati, E., Ari, S., & Yhogga, P. D. (2023). Uji Hedonik Instan Jahe Dengan Substitusi Pewarna Bahan Alami. Jurnal Agroteknologi Merdeka Pasuruan, 7(2), 54-61.
Hikmayani, Y., Aprilliani, T., & Adi. T.R. (2017). Alternatif solusi bagi keberlanjutan industri surimi di indonesia. Buletin Ilmiah “MARINA” Sosial Ekonomi Kelautan dan Perikanan, 3(1), 39-50. https://doi.org/10.15578/marina.v3i1.6100
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Authors
Resi Aji F. M., & Sahubawa L. (2024). Karakteristik fish cake dari surimi lele dumbo (Clarias gariepinus) dengan bahan pengikat yang berbeda: Characteristic of fishcake made from african catfish surimi with a different binding agent. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(9). https://doi.org/10.17844/jphpi.v27i9.51570
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