PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK BAKSO DARI SURIMI IKAN SWANGI (Priacanthus tayenus)

Abstract

Ikan swangi memiliki daging yang berwarna putih sehingga dapat diolah menjadi berbagai macam produk berbasis fish jelly seperti surimi. Bakso ikan merupakan salah  satu  usaha  diversifikasi  produk  perikanan  yang  dapat  dikembangkan dan berpeluang menambah nilai  tambah  (added  value). Tujuan dilakukannya penelitian ini adalah mengetahui pengaruh penambahan isolat protein kedelai dalam bakso dari surimi ikan swangi (Priacanthus tayenus) terhadap karakteristik fisik, kimia dan sensori. Ikan diolah menjadi surimi dengan 3 kali proses pencucian. Surimi yang dihasilkan lalu diolah kembali menjadi bakso dengan penambahan isolat protein kedelai 4%,7% dan 10%. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan yang berbeda (penambahan isolat protein kedelai 4%, 7% dan 10%). Hasil penelitian menunjukkan penambahan isolat protein kedelai konsentrasi 7% pada pengolahan bakso ikan swangi memperoleh hasil yang terbaik dengan kekuatan gel (1229,19gf), stabilitas emulsi (88,3%), kadar protein (20,2%), kadar lemak (5,36%), kadar air (55,66%), nilai pH (6,37), uji lipat (4,9), uji gigit (7,57) dan uji hedonik disukai. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan isolat protein kedelai pada bakso ikan swangi menunjukkan perbedaan yang nyata (P<0,05) terhadap kekuatan gel, stabilitas emulsi, kadar protein, kadar lemak, kadar air, nilai pH, uji lipat dan uji hedonik parameter tekstur, tetapi tidak menunjukkan perbedaan yang nyata terhadap uji gigit, uji hedonik parameter kenampakan, aroma dan rasa.

Bigeye Snapper have white meat that can be processed into variety of jelly fish-based products such as surimi. A fish meatballs is one of efforts to diversify the fishery products can be developed and chance to add to the value added. The purpose of doing this research is knowing influence the soy protein isolate in meatballs of surimi bigeye Snapper (Priachantus tayenus) by analyzing physical characteristic chemical and sensory. Fish processed into surimi with 3 times the process of leaching. Surimi is produced and processed back into the meatballs eith the addition of soy protein isolate, 4%, 7% and 10%. The research experimental design used Completely Randomize Design (CRD) with different treatments (addition of soy protein isolate, 4%, 7% and 10%). The results Showed the addition of soy protein isolate concentration of 7% in the processing of fish balls swangi obtain the best results with gel strength (1229,19gf), emulsion stability (88,3%), protein (20,2%), fat (5,36%), moisture (55,66%), pH value (6,37), folding test (4,9), teeth cutting test (7,57), and hedonic test is preferably. Based on the results of this study concluded that the addition of soy protein isolate on fish balls swangi showed significant differences (P < 0.05) on levels of gel strength), emulsion stability, levels of protein, level of water, pH value, folding test, teeth cutting test, and hedonik-test the parameters of  texture, but didn’t  showed significant differences  on teeth cutting test, hedonik-test the parameters of appearance, smell and taste.