APLIKASI PENAMBAHAN GELATIN DARI BERBAGAI KULIT IKAN TERHADAP KUALITAS PASTA IKAN TUNUL (Sphyraena picuda)

Abstract

Fish paste is a minced fish mixed with flour, vegetables, and other spices. Fish paste is a dough for basic fish jelly products such as fish balls, fish sausage, kamaboko, etc. This study was observed to determine the effect of adding gelatin from various fish skin to barracuda fish paste. Fish processing industry has developed in Indonesia left the by-products of fish skins. The usage of fish skins become gelatin could overcome the worried of the certain people on gelatin made from bone or skin cow and pork. The result showed that the adding of various fish skin gelatin gives a very significant effect  to the value of gel strength, texture, and folding test, but does not give the significant effect on the hedonic value of fish paste. Based on the results it can be concluded that the catfish skin gelatin gave the best effect for the fish paste. Fish gelatin has not been developed yet, but fish gelatin is potential to develop because its characteristics that can make qulity of fish paste better.