BibTex Citation Data :
@article{JPBHP7777, author = {Ibnu Bachtiar and Tri Agustini and Apri Anggo}, title = {EFEKTIFITAS PENCUCIAN DAN SUHU SETTING (25, 40, 50oC) PADA GEL KAMABOKO IKAN LELE DUMBO (Clarias gariepenus)}, journal = {Jurnal Pengolahan dan Bioteknologi Hasil Perikanan}, volume = {3}, number = {4}, year = {2014}, keywords = {Pencucian; Suhu Setting; Mutu; Kamaboko; Ikan Lele}, abstract = { Surimi merupakan lumatan daging ikan yang telah mengalami proses pencucian ( leaching ) secara berulang-ulang, pengepresan, penambahan bahan tambahan ( food additive ), pengepakan dan pembekuan. Mutu surimi antara lain ditentukan oleh nilai gel strength . Faktor yang dapat mempengaruhi nilai gel strength adalah pencucian dan suhu setting ketika proses pemanasan. Penelitian ini bertujuan untuk mengetahui pengaruh frekuensi pencucian terhadap sifat fisika ( gel strength , uji lipat, uji gigit) dan pengaruh suhu setting terhadap sifat fisika ( gel strength , uji lipat, uji gigit dan uji derajat putih), sifat kimia (kadar protein, air dan pH) kamaboko ikan Lele. Materi yang digunakan dalam penelitian ini adalah ikan Lele dumbo, garam, dan bahan pendukung lainnya. Metode penelitian bersifat eksperimen laboratoris menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dua tahap. Tahap pertama terdiri dari 4 perlakuan yaitu L1(pencucian 1x); L2(pencucian 2x); L3(pencucian 3x); L4(pencucian 4x). Penelitian tahap kedua terdiri dari 3 perlakuan yaitu : T 1 (suhu setting 25 o C); T 2 (suhu setting 40 o C); T 3 (suhu setting 50 o C); dengan 3 ulangan. Data yang diperoleh dianalisis menggunakan analisis keragaman kemudian diuji dengan uji Beda Nyata Jujur (BNJ). Untuk data uji hedonik diuji dengan uji Kruskall Wallis dilanjutkan dengan uji Multiple Comparison . Hasil penelitian tahap I perlakuan frekuensi pencucian menunjukkan bahwa nilai gel strength , uji lipat, uji gigit tidak menunjukkan perbedaan yang nyata (P>0,05) pada perlakuan L 3 dan L 4 . Hasil penelitian tahap II perlakuan suhu setting menunjukkan bahwa nilai gel strength , uji lipat, uji gigit memberikan perbedaan yang nyata (P<0,05) pada perlakuan T 1 dan T 2 ; T 1 dan T 3. Uji derajat putih tidak menunjukkan perbedaan yang nyata (P>0,05) pada tiap perlakuan. Suhu setting T 2 (40 o C) merupakan suhu setting yang paling efektif digunakan dalam pengolahan surimi ikan Lele Dumbo dengan kriteria mutu produk: gel strength 824,5567; uji lipat 3,53; uji gigit 8,40; uji derajat putih 67,92%; kadar protein 19,53122%; kadar air 71,72075%; pH 6,77. Surimi is fish meat that has undergone the process of leaching (leaching) repeatedly, pressing, adding additional ingredients (food additives), packing and freezing. Surimi quality, among others, determined by the value of gel strength. Factors that can affect the value of gel strength are washing and temperature settings during heating process. This study aims to determine the effect of the frequency of washing on physicochemical properties (gel strength, folding test, bite test) and the effect of temperature settings on the physical properties (gel strength, folding test, test and test whiteness bite), chemical (protein content, water and pH) kamaboko catfish. M aterial used in this study were African catfish, salt, and other supporting materials. Methods of experimental laboratory research using completely randomized design (CRD) which consists of two stages. The first stage consists of 4 treatments namely L1 (1x washing); L2 (2x washing); L3 (3x washing); L4 (4x washing). The second phase of the study consisted of 3 treatments: namely; T1 (temperature setting 25 o C); T2 (temperature setting 40°C); T3 (temperature setting 50°C); with 3 replications. Data were analyzed using analysis of variance and then tested with Honestly Significant Difference (HSD) test. After hedonic test, the data were analysed using Kruskall Wallis test followed by Multiple Comparison test.Results of a phase I study showed that washing frequency treatment gel strength values, folding test, nip test showed no significant differences (P> 0.05) in the treatment of L3 and L4. Results of a phase II study showed that the treatment temperature setting value of gel strength, folding test, cutting test gave significant differences (P <0.05) in the treatment of T1 and T2; T1 and T3. Whiteness test showed no significant differences (P> 0.05) in each treatment. T2 temperature setting (40°C) temperature setting is most effectively used in heating catfish with fish surimi product quality criteria: gel strength 824.5567; folding test 3.53; cutting test 8.40; test whiteness 67.92%; 19.53% protein content; 71.72% moisture content; pH 6.77. }, issn = {2442-4145}, pages = {45--50} url = {https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/7777} }
Refworks Citation Data :
Surimi merupakan lumatan daging ikan yang telah mengalami proses pencucian (leaching) secara berulang-ulang, pengepresan, penambahan bahan tambahan (food additive), pengepakan dan pembekuan. Mutu surimi antara lain ditentukan oleh nilai gel strength. Faktor yang dapat mempengaruhi nilai gel strength adalah pencucian dan suhu setting ketika proses pemanasan. Penelitian ini bertujuan untuk mengetahui pengaruh frekuensi pencucian terhadap sifat fisika (gel strength, uji lipat, uji gigit) dan pengaruh suhu setting terhadap sifat fisika (gel strength, uji lipat, uji gigit dan uji derajat putih), sifat kimia (kadar protein, air dan pH) kamaboko ikan Lele. Materi yang digunakan dalam penelitian ini adalah ikan Lele dumbo, garam, dan bahan pendukung lainnya. Metode penelitian bersifat eksperimen laboratoris menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dua tahap. Tahap pertama terdiri dari 4 perlakuan yaitu L1(pencucian 1x); L2(pencucian 2x); L3(pencucian 3x); L4(pencucian 4x). Penelitian tahap kedua terdiri dari 3 perlakuan yaitu : T1(suhu setting 25oC); T2(suhu setting 40oC); T3(suhu setting 50oC); dengan 3 ulangan. Data yang diperoleh dianalisis menggunakan analisis keragaman kemudian diuji dengan uji Beda Nyata Jujur (BNJ). Untuk data uji hedonik diuji dengan uji Kruskall Wallis dilanjutkan dengan uji Multiple Comparison. Hasil penelitian tahap I perlakuan frekuensi pencucian menunjukkan bahwa nilai gel strength, uji lipat, uji gigit tidak menunjukkan perbedaan yang nyata (P>0,05) pada perlakuan L3 dan L4. Hasil penelitian tahap II perlakuan suhu setting menunjukkan bahwa nilai gel strength, uji lipat, uji gigit memberikan perbedaan yang nyata (P<0,05) pada perlakuan T1 dan T2 ; T1 dan T3. Uji derajat putih tidak menunjukkan perbedaan yang nyata (P>0,05) pada tiap perlakuan. Suhu setting T2(40oC) merupakan suhu setting yang paling efektif digunakan dalam pengolahan surimi ikan Lele Dumbo dengan kriteria mutu produk: gel strength 824,5567; uji lipat 3,53; uji gigit 8,40; uji derajat putih 67,92%; kadar protein 19,53122%; kadar air 71,72075%; pH 6,77.
Surimi is fish meat that has undergone the process of leaching (leaching) repeatedly, pressing, adding additional ingredients (food additives), packing and freezing. Surimi quality, among others, determined by the value of gel strength. Factors that can affect the value of gel strength are washing and temperature settings during heating process. This study aims to determine the effect of the frequency of washing on physicochemical properties (gel strength, folding test, bite test) and the effect of temperature settings on the physical properties (gel strength, folding test, test and test whiteness bite), chemical (protein content, water and pH) kamaboko catfish. Material used in this study were African catfish, salt, and other supporting materials. Methods of experimental laboratory research using completely randomized design (CRD) which consists of two stages. The first stage consists of 4 treatments namely L1 (1x washing); L2 (2x washing); L3 (3x washing); L4 (4x washing). The second phase of the study consisted of 3 treatments: namely; T1 (temperature setting 25oC); T2 (temperature setting 40°C); T3 (temperature setting 50°C); with 3 replications. Data were analyzed using analysis of variance and then tested with Honestly Significant Difference (HSD) test. After hedonic test, the data were analysed using Kruskall Wallis test followed by Multiple Comparison test.Results of a phase I study showed that washing frequency treatment gel strength values, folding test, nip test showed no significant differences (P> 0.05) in the treatment of L3 and L4. Results of a phase II study showed that the treatment temperature setting value of gel strength, folding test, cutting test gave significant differences (P <0.05) in the treatment of T1 and T2; T1 and T3. Whiteness test showed no significant differences (P> 0.05) in each treatment. T2 temperature setting (40°C) temperature setting is most effectively used in heating catfish with fish surimi product quality criteria: gel strength 824.5567; folding test 3.53; cutting test 8.40; test whiteness 67.92%; 19.53% protein content; 71.72% moisture content; pH 6.77.
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