PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI YANG BERBEDA DAN KARAGENAN TERHADAP KARAKTERISTIK SOSIS IKAN PATIN (Pangasius pangasius)

Abstract

Sosis ikan dapat dibuat dengan produk berbasis surimi, hal ini disebabkan protein miofibril dalam ikan Patin dapat berperan dalam pembentukan gel. Kekuatan gel sosis yang dihasilkan rendah sehingga dapat ditambahkan dengan isolat protein kedelai (IPK) yang berfungsi menstabilkan emulsi dan karagenan berfungsi pembentuk gel. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penambahan IPK dan karagenan terhadap karakteristik sosis ikan Patin selain itu untuk mengetahui konsentrasi IPK serta karagenan terbaik pada sosis ikan Patin. Materi yang digunakan dalam penelitian ini adalah ikan Patin. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap dengan satu faktor, tiap perlakuan tiga kali pengulangan. Perlakuan pada pembuatan sosis yaitu penambahan IPK 4%, 5% dan 6% serta karagenan 0,5%. Variabel mutu yaitu kekuatan gel, stabilitas emulsi, kadar air, kadar protein dan kadar lemak. Data yang diperoleh dianalisis menggunakan ANOVA dan Uji Beda Nyata Jujur (BNJ). Data pengujian sensori sosis ikan, uji lipat dan uji gigit diuji dengan uji Kruskall-Wallis dilanjutkan dengan uji Multiple Comparison. Hasil penelitian menunjukkan sosis ikan dengan konsentrasi isolat protein kedelai 4% dan karagenan 0,5% merupakan produk yang terbaik dengan kriteria mutu: kekuatan gel 761,36 g.cm; uji gigit 7,73; uji lipat 4,90 (A); kadar air 68,34%; kadar protein 59,42% (bk); kadar lemak 4,04% (bk) dan stabilitas emulsi 83,51%. Nilai rata-rata pengujian sensori diperoleh nilai kenampakan 8,40; aroma 7,80; rasa 7,93; tekstur 8,40. Berdasarkan hasil penelitian, penambahan IPK dan karagenan memberikan pengaruh yang nyata terhadap karakteristik sosis ikan Patin.

Fish sausage can be made from surimi based product, it possibly caused by Patin fish’s myofibril protein function is as a gel former. However, gel strength from catfish sausage is low, therefore it can be added with Soy Protein Isolate (SPI) which have function to stabilized the emulsion and carrageenan that can form a gel. The purposed of this study were to determine the influence of various addition of SPI and carrageenan to catfish sausage characteristics and to choose the best concentration of SPI and carrageenan addition to catfish sausage based on it’s characteristics. The material of this study was catfish. The method used was completely randomized design with one factor, in triplicates on each treatments. The main study was using the various SPI concentrations about 4%, 5%, 6%  and carrageenan about 0.5%. The parameters measured were gel strength, emulision stability, water content, protein content and lipid content. Data analized by ANOVA and Honestly Significant Difference Test (HSDT). The data of fish sausage sensory test, folding test and teeth cutting test used Kruskall-Wallis test then continued by Multiple Comparison test. The result showed that fish sausage with SPI concentration about 4% and carrageenan about 0,5% was the best product with the parameters value : gel strength 761.36 g.cm; teeth cutting test 7.73; folding test 4.90 (A); water content 68.34%; protein content 59.42% (dw); lipid content 4.04% (dw) and emulsion stability 83.51%. The average value of sensory test showed general appearance 8.4; odor 7.8; flavor 7.93; texture 8.4. Based on the research result, the addition of SPI and carrageenan significantly affect on the characteristics of sausage Patin fish.