EFFECT OF TRIPSIN ADDITION ON CHARACTERISTICS OF RED TILAPIA SURIMI (Oreochromis niloticus)
Article Sidebar
Accepted
12 September 2022
Published
30 August 2022
Keywords:
-
characteristics, kamabako, surimi, texture, tilapia, trypsin enzyme
Abstract
Tilapia has white flesh, so it is very good to use in making surimi. In terms of texture, tilapia surimi has a slightly dense meat texture which makes the final result of the kamaboko a bit tough. Therefore, it is necessary to add an enzyme to the tilapia surimi so that it gets a softer kamaboko texture. This study aims to analyze the surimi characteristics of red tilapia with the addition of trypsin enzyme extracted from fish intestines. The method used is a simple experimental design with the addition of trypsin enzyme 0%, 1%, 2%, 3% and 4%. The parameters observed were proximate analysis, salt-soluble protein (PLG), pH, whiteness, particle size analysis (PSA), texture profile analysis (TPA), water holding capacity (WHC) and sensory analysis. Based on the analysis results, the addition of trypsin enzyme can improve the characteristics of red tilapia surimi. This can be seen from the results of the measured parameters, namely the hardness, chewiness, gummines, folding test and bite test which show that the texture of tilapia surimi is better and softer.
References
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Badan Standardisasi Nasional (BSN). 2013. SNI 2694.2013: Surimi. Jakarta (ID): Badan Standardisasi Nasional. 1-11 pp.
Badan Pengkajian dan Penerapan Teknologi (BPPT). 2011. Surimi Ikan Nila: Atasi Idle Capacity Industri Surimi Berbahan Baku Ikan Tangkap. HITS 25611. Badan Riset dan Inovasi Nasional : Jakarta. 3-9 pp.
Kementrian Kelautan dan Perikanan (KKP). 2017. Produktivitas perikanan indonesia. Kementrian Kelautan dan Perikanan : Jakarta. 1-47 pp.
Kementrian Kelautan dan Perikanan. 2021. Statistik Ekspor Hasil Perikanan 2016-2020. Kementrian Kelautan dan Perikanan : Jakarta.17-25 pp.
Amalia, Z.I.Z. 2002. Studi pembuatan kamaboko ikan nila merah (Oreochromis sp) dengan berbagai pencucian dan jenis bahan pengikat [skripsi]. Bogor: Institut Pertanian Bogor. 40-41 pp.
Anggraeni R, N.J. Vanessa, Lekahena, I. Kusumaningrum, & Supriyadi. 2017. Karakteristik surimi ikan cucut (Carcharhinus sp). Jurnal Agribisnis Perikanan, 10(2): 36-43. https://doi.org/10.29239/j.agrikan.10.2.36-43
Ansharullah, M.N. Ibrahim & E. Wiranty. 2018. Karakteristik fisikokimia dan organoleptik surimi berbasis ikan gabus-tepung sagu pada penyimpanan dingin. Reka Pangan, 12(1): 47-54. https://doi.org/10.33005/jtp.v12i1.1100
Arifin, M.Y. 2016. Pertumbuhan dan survival rate ikan nila (Oreochromis sp) strain merah dan strain hitam yang dipelihara pada media bersalinitas. Jurnal Ilmiah Universitas Batanghari Jambi, 16(1): 159-166. http://doi.org/10.33087/jiubj.v16i1.97
Association of Official Agricultural Chemists (AOAC). 2005. Official methods of analysis of the association of official analytical chemist 18th edition. AOAC International : Gaithersburg, USA. 53-60 pp.
Balange, A. & S. Benjakul. 2009. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds. Food Chemistry, 113(1): 61-70. https://doi.org/10.1016/j.foodchem.2008.07.039
Barkia, A., A. Bougatef, R. Nasri, E. Fetoui, R. Balti, & M. Nasri. 2009. Trypsin from the viscera of bogue (Boops boops): isolation and characterization. Fish Physion Biochem, 36: 893-902. https://doi.org/10.1007/s10695-009-9365-z
Bhaskar, N. & N.S Mahendrakar. 2008. Protein hydrolysate from visceral waste protein of Catla (Catla catla): optimization of hydrolysis condition for a commercial neutral protease. Bioresource Technology, 99: 4105-4111. https://doi.org/10.1016/j.biortech.2007.09.006
Blanco, M., B.K. Simpson, R.I. Perez-Martín, & G.C. Sotelo. 2014. Isolation and partial and characterization of trypsin from pancreas of small-spotted catshark (Scyliorhinus canicula). J. Food Biochem, 38: 196-206. https://doi.org/10.1111/jfbc.12038
Bradford, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem, 72: 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
Cahyono, B. 2000. Budidaya Ikan Air Tawar: Ikan Gurami, Ikan Nila, Ikan Mas. Yogyakarta (ID): Kanisius. 49-51 pp.
Cardoso, C., R. Mendes, P. Vaz-Pires, & M.L. Nunes. 2010. Effect of salt and MTGase on the production of high quality gels from farmed sea bass. J. Food Enginering, 101(1): 98–105. https://doi.org/10.1016/j.jfoodeng.2010.06.017
Ducept, F., T. de Broucker, J.M. Souliè, G. Trystram, & G. Cuvelier. 2012. Influence of the mixing process on surimi seafood paste properties and structure. J. of Food Engineering, 108: 557-562. https://doi.org/10.1016/j.jfoodeng.2011.09.006
European Ageing Network. 2021. Promoting well nutrition in elderly care. European Ageing Network Czech Republic. 28-30 pp.
Forrest, G.J., H.B. Aberle, M.D. Hendrick, Judge, & R.A. Merkel. 1975. Prin-ciples of Meat Science. W.H. Freeman and Company, San Francisco. 1-195 pp.
Haslaniza, H., M.Y. Maskat, A.W.M. Wan, & S. Mamot. 2010. The effect of enzyme concentration, temperature, and incubation time on nitrogen content and degree of hydrolysis of protein precipitate from cockle (Anadara granosa) meat waste water. International Food Research J., 17: 147-152. http://www.ifrj.upm.edu.my/17%20(01)%202010/(16)%20IFRJ-2010-147-152%20Maskat%20malaysia.pdf
Khangembam, B.K., S.Y.V.R. Kameshwar, & C. Rina. 2012. Purification and characterization of trypsin from the digestive system of carp catla catla (Hamilton). International Aquatic Research, 9(4): 1-12. https://doi.org/10.1186/2008-6970-4-9
Khattak, W.A., M.U. Islam, M.W. Ullah, S. Khan, & J.K. Park. 2015. Endogenous hydrolyzing enzymes: isolation, characterization and applications in biological processses. Springer IP 535-580 https://doi.org/10.1007/978-3-319-16298-0_55
Klomklao, S., S. Benjakul, W. Visessanguan, B.K. Simpson, H. Kishimura, & H. Saeki. 2006 Trypsins from yellowfin tuna (Thunnus albacores) spleen: Purification and characterization. Comp. Biochem. Physiol. B.144: 47-56. https://doi.org/10.1016/j.cbpb.2006.01.006
Laksono, U.T., Suprihatin, T. Nurhayati, & M. Romli. 2019. Peningkatan kualitas tekstur surimi ikan malong dengan sodium tripolifosfat dan aktivator transglutaminase. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2): 198-208. https://doi.org/10.17844/jphpi.v22i2.27373
Lamas, D.L., I.Y. Maria, & E.M. Agueda. 2017. Alkaline trypsin from the viscera and heads of Engraulis anchoita: partial purification and characterization. J. of Biotechnology, Computational Biology and Biotechnology, 98(2): 103-112. https://doi.org/10.5114/bta.2017.68309
Lanier, T.C. 1986. Functional properties of surimi. Food Tech., 40(3): 107-114. https://doi.org/10.4236/fns.2012.311192
Latifa, B.N., Y.S. Darmanto, & P.H Riyadi. 2014. Pengaruh penambahan karaginan, egg white dan isolat protein kedelai terhadap kualitas gel surimi ikan kurisi (Nemipterus nematophorus). J. Pengolahan dan Bioteknologi Hasil Perikanan, 3(40): 89-97. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/7784
Mahawanich, T., J. Lekhavichitr, & K. Duangmal. 2010. Gel properties of red tilapia surimi: effect of setting condition, fish freshness and frozen storage. Interational J Food Science and Technology, 45(9): 1777-1786. https://doi.org/10.1111/j.1365-2621.2010.02317.x
Najafpour & Ghasem. 2015. Biochemical Engineering and Biotechnology, Elsevier Sci & Tech., ProQuest Ebook Central. 1-13 pp.
Namjou, F. Yeganeh, S. Madani, & R. Ouraji. 2019. Extraction, purification and characterization of trypsin obtained from the digestive system of Yellowfin Seabrem (Acanthopagrus latus). Archive of Razi Institute, 74(4): 405-411 https://doi.org/10.22092/ari.2018.122854.1229
Ochiai, Y., L. Ochiai, K. Hashimoto, & S. Watabe. 2001. Quantitative estimation of dark muscle content in the mackerel meat paste and its products using antisera againts myosin light chains. J Food Science, 66(9): 1301-1305. https://doi.org/10.1111/j.1365-2621.2001.tb15205.x
Ovissipour, M.R., A.M. Abedian, A. Motamedzadegan, B. Rasco, R. Safari, & H. Shahiri. 2008. The effect of enzymatic hydrolysis on amino acids composition of persian sturgeon (Acipenser persicus) viscera protein hydrolysate. National Congress on Food Technology. Iran. https://doi.org/10.1016/j.foodchem.2008.12.013
Purwandari, L.P., Y.S. Darmanto & W. Ima. 2014. Pengaruh penambahan egg white powder terhadap kualitas gel surimi pada beberapa jenis ikan laut. J. Pengolahan dan Bioteknologi Hasil Perikanan, 3(2): 106-113. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/5184
Radityo, C.T., Y.S. Darmanto, & Romadhon. 2014. Pengaruh penambahan egg white powder dengan konsentrasi 3% terhadap kemampuan pembentukan gel surimi dari berbagai jenis ikan. J. Pengolahan dan Bioteknologi Hasil Perikanan, 3(4): 1-9. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/7769
Satam, S.B., S.T. Sharangdhar, M.T. Sharangdar, I.K. Sajid, & U.D. Sonawane. 2004. Surimi: the “high tech” raw material from minced fish flesh. Fishing Chimes, 24(8): 49-55. https://doi.org/10.1080/87559128609540796
Stansby, M.E. & H.S. Olcott. 1963. Composition of fish. in: Stansby ME, Dassow JA. Industrial Fishery Technology. London (UK): Reinhold Publishing Co. 1-33 pp.
Suzuki, T. 1981. Fish and krill protein in processing technology. London: AppliedScience Publishing Ltd. 145-150 pp.
Trismilah, W Sumaryono, A Malik, & M Sadikin. 2014. Isolasi dan karakterisasi protease serupa tripsin (PST) dari lactobacillus plantarum FNCC 0270. Jurnal Ilmu Kefarmasian Indonesia. 12(1): 57-66. http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/187
Utami, P, S. Lestari, & S.D. Lestari. 2016. Pengaruh metode pemasakan terhadap komposisi kimia dan asam amino ikan seluang (Rasbora argyrotaenia). Jurnal Teknologi Hasil Perikanan, 5(1): 73-84. https://doi.org/10.36706/fishtech.v5i1.3520
Wawasto, A., J. Santoso, & M. Nurilmala. 2018. Karakteristik surimi basah dan kering dari ikan baronang (Siganus sp.). Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2): 367-376. https://doi.org/10.17844/jphpi.v21i2.23504
Wibowo, T.A., Y.S. Darmanto, & A.D. Anggo. 2014. Pengaruh cara kematian dan tahapan penurunan kesegaran ikan terhadap kualitas pasta ikan nila (Oreochromis niloticus). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3): 95-103. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/5654/5442
Wijayanti, I., J. Santoso, & A. Jacob. 2015. Karakteristik tekstur dan daya ikat air gel surimi ikan lele dengan penambahan asam tanat dan ekstrak fenol teroksidasi. Saintek Perikanan, 10(2): 84-90. https://doi.org/10.14710/ijfst.10.2.84-90
Wiradimadja, M.M.D., I.P. Rusky, & R. Achmad. 2017. Karakteristik mutu surimi segar dan kamaboko ikan nila berdasarkan perbedaan proses pencucian menggunakan NaCl dan NaHCO3. Jurnal Perikanan dan Kelautan, 8(2): 140-144. https://jurnal.unpad.ac.id/jpk/article/view/15520
Yoshida, A., T. Poosin, Y.L. Gao, & K. Osatomi. 2018. Surimi paste processed by the tuna splenic trypsin has good quality. Proceeding of the 6th international symposium of East Asia Fisheries Technologists Association. China: 26-28 September 2018. 50 pp.
Zayas, J.F. 1997. Solubility of Proteins: Functionaluty of Protein in Food. Berlin (UK): Springer-Verlag. 6-75 pp.
Badan Standardisasi Nasional (BSN). 2013. SNI 2694.2013: Surimi. Jakarta (ID): Badan Standardisasi Nasional. 1-11 pp.
Badan Pengkajian dan Penerapan Teknologi (BPPT). 2011. Surimi Ikan Nila: Atasi Idle Capacity Industri Surimi Berbahan Baku Ikan Tangkap. HITS 25611. Badan Riset dan Inovasi Nasional : Jakarta. 3-9 pp.
Kementrian Kelautan dan Perikanan (KKP). 2017. Produktivitas perikanan indonesia. Kementrian Kelautan dan Perikanan : Jakarta. 1-47 pp.
Kementrian Kelautan dan Perikanan. 2021. Statistik Ekspor Hasil Perikanan 2016-2020. Kementrian Kelautan dan Perikanan : Jakarta.17-25 pp.
Amalia, Z.I.Z. 2002. Studi pembuatan kamaboko ikan nila merah (Oreochromis sp) dengan berbagai pencucian dan jenis bahan pengikat [skripsi]. Bogor: Institut Pertanian Bogor. 40-41 pp.
Anggraeni R, N.J. Vanessa, Lekahena, I. Kusumaningrum, & Supriyadi. 2017. Karakteristik surimi ikan cucut (Carcharhinus sp). Jurnal Agribisnis Perikanan, 10(2): 36-43. https://doi.org/10.29239/j.agrikan.10.2.36-43
Ansharullah, M.N. Ibrahim & E. Wiranty. 2018. Karakteristik fisikokimia dan organoleptik surimi berbasis ikan gabus-tepung sagu pada penyimpanan dingin. Reka Pangan, 12(1): 47-54. https://doi.org/10.33005/jtp.v12i1.1100
Arifin, M.Y. 2016. Pertumbuhan dan survival rate ikan nila (Oreochromis sp) strain merah dan strain hitam yang dipelihara pada media bersalinitas. Jurnal Ilmiah Universitas Batanghari Jambi, 16(1): 159-166. http://doi.org/10.33087/jiubj.v16i1.97
Association of Official Agricultural Chemists (AOAC). 2005. Official methods of analysis of the association of official analytical chemist 18th edition. AOAC International : Gaithersburg, USA. 53-60 pp.
Balange, A. & S. Benjakul. 2009. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds. Food Chemistry, 113(1): 61-70. https://doi.org/10.1016/j.foodchem.2008.07.039
Barkia, A., A. Bougatef, R. Nasri, E. Fetoui, R. Balti, & M. Nasri. 2009. Trypsin from the viscera of bogue (Boops boops): isolation and characterization. Fish Physion Biochem, 36: 893-902. https://doi.org/10.1007/s10695-009-9365-z
Bhaskar, N. & N.S Mahendrakar. 2008. Protein hydrolysate from visceral waste protein of Catla (Catla catla): optimization of hydrolysis condition for a commercial neutral protease. Bioresource Technology, 99: 4105-4111. https://doi.org/10.1016/j.biortech.2007.09.006
Blanco, M., B.K. Simpson, R.I. Perez-Martín, & G.C. Sotelo. 2014. Isolation and partial and characterization of trypsin from pancreas of small-spotted catshark (Scyliorhinus canicula). J. Food Biochem, 38: 196-206. https://doi.org/10.1111/jfbc.12038
Bradford, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem, 72: 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
Cahyono, B. 2000. Budidaya Ikan Air Tawar: Ikan Gurami, Ikan Nila, Ikan Mas. Yogyakarta (ID): Kanisius. 49-51 pp.
Cardoso, C., R. Mendes, P. Vaz-Pires, & M.L. Nunes. 2010. Effect of salt and MTGase on the production of high quality gels from farmed sea bass. J. Food Enginering, 101(1): 98–105. https://doi.org/10.1016/j.jfoodeng.2010.06.017
Ducept, F., T. de Broucker, J.M. Souliè, G. Trystram, & G. Cuvelier. 2012. Influence of the mixing process on surimi seafood paste properties and structure. J. of Food Engineering, 108: 557-562. https://doi.org/10.1016/j.jfoodeng.2011.09.006
European Ageing Network. 2021. Promoting well nutrition in elderly care. European Ageing Network Czech Republic. 28-30 pp.
Forrest, G.J., H.B. Aberle, M.D. Hendrick, Judge, & R.A. Merkel. 1975. Prin-ciples of Meat Science. W.H. Freeman and Company, San Francisco. 1-195 pp.
Haslaniza, H., M.Y. Maskat, A.W.M. Wan, & S. Mamot. 2010. The effect of enzyme concentration, temperature, and incubation time on nitrogen content and degree of hydrolysis of protein precipitate from cockle (Anadara granosa) meat waste water. International Food Research J., 17: 147-152. http://www.ifrj.upm.edu.my/17%20(01)%202010/(16)%20IFRJ-2010-147-152%20Maskat%20malaysia.pdf
Khangembam, B.K., S.Y.V.R. Kameshwar, & C. Rina. 2012. Purification and characterization of trypsin from the digestive system of carp catla catla (Hamilton). International Aquatic Research, 9(4): 1-12. https://doi.org/10.1186/2008-6970-4-9
Khattak, W.A., M.U. Islam, M.W. Ullah, S. Khan, & J.K. Park. 2015. Endogenous hydrolyzing enzymes: isolation, characterization and applications in biological processses. Springer IP 535-580 https://doi.org/10.1007/978-3-319-16298-0_55
Klomklao, S., S. Benjakul, W. Visessanguan, B.K. Simpson, H. Kishimura, & H. Saeki. 2006 Trypsins from yellowfin tuna (Thunnus albacores) spleen: Purification and characterization. Comp. Biochem. Physiol. B.144: 47-56. https://doi.org/10.1016/j.cbpb.2006.01.006
Laksono, U.T., Suprihatin, T. Nurhayati, & M. Romli. 2019. Peningkatan kualitas tekstur surimi ikan malong dengan sodium tripolifosfat dan aktivator transglutaminase. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2): 198-208. https://doi.org/10.17844/jphpi.v22i2.27373
Lamas, D.L., I.Y. Maria, & E.M. Agueda. 2017. Alkaline trypsin from the viscera and heads of Engraulis anchoita: partial purification and characterization. J. of Biotechnology, Computational Biology and Biotechnology, 98(2): 103-112. https://doi.org/10.5114/bta.2017.68309
Lanier, T.C. 1986. Functional properties of surimi. Food Tech., 40(3): 107-114. https://doi.org/10.4236/fns.2012.311192
Latifa, B.N., Y.S. Darmanto, & P.H Riyadi. 2014. Pengaruh penambahan karaginan, egg white dan isolat protein kedelai terhadap kualitas gel surimi ikan kurisi (Nemipterus nematophorus). J. Pengolahan dan Bioteknologi Hasil Perikanan, 3(40): 89-97. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/7784
Mahawanich, T., J. Lekhavichitr, & K. Duangmal. 2010. Gel properties of red tilapia surimi: effect of setting condition, fish freshness and frozen storage. Interational J Food Science and Technology, 45(9): 1777-1786. https://doi.org/10.1111/j.1365-2621.2010.02317.x
Najafpour & Ghasem. 2015. Biochemical Engineering and Biotechnology, Elsevier Sci & Tech., ProQuest Ebook Central. 1-13 pp.
Namjou, F. Yeganeh, S. Madani, & R. Ouraji. 2019. Extraction, purification and characterization of trypsin obtained from the digestive system of Yellowfin Seabrem (Acanthopagrus latus). Archive of Razi Institute, 74(4): 405-411 https://doi.org/10.22092/ari.2018.122854.1229
Ochiai, Y., L. Ochiai, K. Hashimoto, & S. Watabe. 2001. Quantitative estimation of dark muscle content in the mackerel meat paste and its products using antisera againts myosin light chains. J Food Science, 66(9): 1301-1305. https://doi.org/10.1111/j.1365-2621.2001.tb15205.x
Ovissipour, M.R., A.M. Abedian, A. Motamedzadegan, B. Rasco, R. Safari, & H. Shahiri. 2008. The effect of enzymatic hydrolysis on amino acids composition of persian sturgeon (Acipenser persicus) viscera protein hydrolysate. National Congress on Food Technology. Iran. https://doi.org/10.1016/j.foodchem.2008.12.013
Purwandari, L.P., Y.S. Darmanto & W. Ima. 2014. Pengaruh penambahan egg white powder terhadap kualitas gel surimi pada beberapa jenis ikan laut. J. Pengolahan dan Bioteknologi Hasil Perikanan, 3(2): 106-113. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/5184
Radityo, C.T., Y.S. Darmanto, & Romadhon. 2014. Pengaruh penambahan egg white powder dengan konsentrasi 3% terhadap kemampuan pembentukan gel surimi dari berbagai jenis ikan. J. Pengolahan dan Bioteknologi Hasil Perikanan, 3(4): 1-9. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/7769
Satam, S.B., S.T. Sharangdhar, M.T. Sharangdar, I.K. Sajid, & U.D. Sonawane. 2004. Surimi: the “high tech” raw material from minced fish flesh. Fishing Chimes, 24(8): 49-55. https://doi.org/10.1080/87559128609540796
Stansby, M.E. & H.S. Olcott. 1963. Composition of fish. in: Stansby ME, Dassow JA. Industrial Fishery Technology. London (UK): Reinhold Publishing Co. 1-33 pp.
Suzuki, T. 1981. Fish and krill protein in processing technology. London: AppliedScience Publishing Ltd. 145-150 pp.
Trismilah, W Sumaryono, A Malik, & M Sadikin. 2014. Isolasi dan karakterisasi protease serupa tripsin (PST) dari lactobacillus plantarum FNCC 0270. Jurnal Ilmu Kefarmasian Indonesia. 12(1): 57-66. http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/187
Utami, P, S. Lestari, & S.D. Lestari. 2016. Pengaruh metode pemasakan terhadap komposisi kimia dan asam amino ikan seluang (Rasbora argyrotaenia). Jurnal Teknologi Hasil Perikanan, 5(1): 73-84. https://doi.org/10.36706/fishtech.v5i1.3520
Wawasto, A., J. Santoso, & M. Nurilmala. 2018. Karakteristik surimi basah dan kering dari ikan baronang (Siganus sp.). Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2): 367-376. https://doi.org/10.17844/jphpi.v21i2.23504
Wibowo, T.A., Y.S. Darmanto, & A.D. Anggo. 2014. Pengaruh cara kematian dan tahapan penurunan kesegaran ikan terhadap kualitas pasta ikan nila (Oreochromis niloticus). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3): 95-103. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/5654/5442
Wijayanti, I., J. Santoso, & A. Jacob. 2015. Karakteristik tekstur dan daya ikat air gel surimi ikan lele dengan penambahan asam tanat dan ekstrak fenol teroksidasi. Saintek Perikanan, 10(2): 84-90. https://doi.org/10.14710/ijfst.10.2.84-90
Wiradimadja, M.M.D., I.P. Rusky, & R. Achmad. 2017. Karakteristik mutu surimi segar dan kamaboko ikan nila berdasarkan perbedaan proses pencucian menggunakan NaCl dan NaHCO3. Jurnal Perikanan dan Kelautan, 8(2): 140-144. https://jurnal.unpad.ac.id/jpk/article/view/15520
Yoshida, A., T. Poosin, Y.L. Gao, & K. Osatomi. 2018. Surimi paste processed by the tuna splenic trypsin has good quality. Proceeding of the 6th international symposium of East Asia Fisheries Technologists Association. China: 26-28 September 2018. 50 pp.
Zayas, J.F. 1997. Solubility of Proteins: Functionaluty of Protein in Food. Berlin (UK): Springer-Verlag. 6-75 pp.
Authors
PamungkasI. D., NurhayatiT., IbrahimB., AbdullahA., & Nurjanah. (2022). EFFECT OF TRIPSIN ADDITION ON CHARACTERISTICS OF RED TILAPIA SURIMI (Oreochromis niloticus). Jurnal Ilmu Dan Teknologi Kelautan Tropis, 14(2), 243-258. https://doi.org/10.29244/jitkt.v14i2.33622
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