Quality of Surimi Gel from Trimming Waste of Tuna (Thunnus sp.) and Snapper (lates calcarifer) with the Addition of Porang Flour

  • Muh. Kasim Politeknik Kelautan dan Perikanan Sorong
  • Nurlaeli Fattah Politeknik Pertanian Pangkajene dan Kepulauan
  • Rahmatang Rahmatang Politeknik Kelautan dan Perikanan Bone
Keywords: swallowing, waste, gel, quality, porang, flour

Abstract

This study aims to obtain the best formulation of porang flour addition and good quality value in improving the quality of surimi gel. Research treatment with the addition of porang flour 1%, 2%, 5%, 10% and 15%. This research was conducted experimentally with five treatments, three replications and analyzed with ANOVA statistics. Parameters observed were gel strength, pH, moisture content, bite test and folding test. The results of the surimi gel quality test for tuna: gel strength values ​​ranged from 1625.15±1.67 - 2818.99±3.63 g.cm, pH 5.9-6.4, water content 67.1%-74.5%, bite test 2.9-7.3 cm, folding test 2.4-4.5. For snapper: gel strength values ​​ranged from 791.35±2.43 - 1622.39±1.16 g.cm, pH 5.9-6.4, moisture content 69.8-76.5, bite test 7.2-8.7, folding test 3.4-4.6. The conclusion of the study showed that the addition of 1%, 2%, 5%, 10% and 15% porang flour could increase the gel strength up to >500 g.cm. However, the addition of above 1% gives a dark color to the surimi so, the maximum addition of porang flour is not recommended more than 1%.

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Published
2021-12-06
How to Cite
Kasim, M., Nurlaeli Fattah, & Rahmatang, R. (2021). Quality of Surimi Gel from Trimming Waste of Tuna (Thunnus sp.) and Snapper (lates calcarifer) with the Addition of Porang Flour. Jurnal Airaha, 10(02), 281 - 286. https://doi.org/10.15578/ja.v10i02.287
Section
Articles