PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMIIKAN LELE KERING BEKU. (Indonesian)

Freeze dried surimi powder is a surimi type processed by freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder. The study aimed to determine the effect of defatting (NaHCO 3 concentration and soaking duration), washing cycle, and dryoprotectant type on catfish surimi, as well as quality differences between surimi powder and wet surimi. With regard to defatting step, soaking in NaHCO 3 0.75% for 10 minutes was found as the best treatment and resulting in a fat content of 1.52%. Moreover, one time of washing cycle was found as the most appropriate procedure to obtain a superior quality of surimi with whiteness value 57.21%, water holding capacity 73.28%, salts soluble protein 7.17%, pH 6.69, and gel strength 482.3 g/cm², folding value of 4.84, and teeth cutting value of 8.26. Trehalose 6% was the most suitable dryoprotectant resulting in surimi powder with water holding capacity of 8.01 mL/g, gel strength 826.3 g/cm², salt soluble protein 18.98%, density 4.06 mL/10 g, rehydration capacity 3.81, emulsion capacity 69.3%, emulsion stability 59.3%, foaming capacity 25.33% and foaming stability 9.40%. The microstructure profile of surimi powder added with trehalose had more compact tissues, without any damage and clots, than that treated with other dryoprotectants. However, surimi powder still had lower protein content than wet surimi, and lower physical and chemical properties, particularly in its teeth cutting and folding characteristics. [ABSTRACT FROM AUTHOR]

Tepung surimi kering beku merupakan salah satu bentuk surimi yang telah mengalami proses pengeringan beku. Surimi berbahan baku lele memiliki peluang sangat besar untuk dikembangkan dalam rangka pemanfaatan lele dengan bobot melebihi ukuran konsumsi (oversize) dan merupakan alternatif efisiensi dalam perdagangan. Penelitian ini bertujuan untuk menentukan konsentrasi dan lama perendaman NaHCO 3 pada proses defatting daging ikan, menentukan pengaruh frekuensi pencucian surimi, pengaruh jenis dryoprotectant, serta membandingkan sifat fungsional tepung surimi dan surimi basah. Tahap defatting menghasilkan perlakuan NaHCO 3 0.75% dan perendaman selama 10 menit menjadi faktor terpilih dengan kadar lemak lele 1.52%. Frekuensi pencucian surimi satu kali merupakan perlakuan terpilih dengan nilai derajat putih 57.21 %, daya ikat air 73.28%, miofibril 7.17%, pH 6.69, kekuatan gel 482.3 g/cm², uji lipat 4.84 dan uji gigit 8.26. Trehalosa 6% merupakan dryoprotectant terbaik dengan daya ikat air tepung surimi yaitu 8.01 mL/g, kekuatan gel 826.3 g/cm², miofibril 18.98%, densitas 4.06 mL/10 g, kapasitas rehidrasi 3.81, nilai kapasitas emulsi 69.3%, stabilitas emulsi 59.3%, kapasitas foaming 25.33%, dan stabilitas foaming 9.40%. Profil mikrostruktur surimi dengan penambahan trehalosa menunjukkan jaringan yang lebih kompak dibandingkan surimi dengan dryoprotectant lainnya. Tepung surimi memiliki kandungan protein yang lebih rendah dibandingkan dengan surimi basah, selain itu terjadi kemunduran mutu pada tepung surimi dibandingkan dengan surimi basah terutama pada nilai uji gigit dan uji lipat. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan is the property of Bogor Agricultural University, Department of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)