KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN

KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN

Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investi...

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Bibliographic Details
Main Authors: Iwan Y.B. Lelana, Amir Husni
Format: Article
Language:Indonesian
Published: Universitas Gadjah Mada 2002-08-01
Series:Jurnal Perikanan Universitas Gadjah Mada
Subjects:
Gelling ability, Manyung (Arius spp.), Surimi
Online Access:https://journal.ugm.ac.id/jfs/article/view/8873
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spelling doaj-83982dd801fe428c891bcec4e08c4f952020-11-25T00:11:31ZindUniversitas Gadjah MadaJurnal Perikanan Universitas Gadjah Mada0853-63842502-50662002-08-01421810.22146/jfs.88737279KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIANIwan Y.B. Lelana0Amir Husni1Jurusan Perikanan Fakultas Pertanian UGMJurusan Perikanan Fakultas Pertanian UGMManyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi.   Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.https://journal.ugm.ac.id/jfs/article/view/8873Gelling ability, Manyung (Arius spp.), Surimi
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Iwan Y.B. Lelana
Amir Husni
spellingShingle Iwan Y.B. Lelana
Amir Husni
KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN
Jurnal Perikanan Universitas Gadjah Mada
Gelling ability, Manyung (Arius spp.), Surimi
author_facet Iwan Y.B. Lelana
Amir Husni
author_sort Iwan Y.B. Lelana
title KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN
title_short KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN
title_full KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN
title_fullStr KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN
title_full_unstemmed KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN
title_sort kemampuan pembentukan gel surimi manyung (arius spp.) pada berbagai kondisi pemanasan dan pencucian
publisher Universitas Gadjah Mada
series Jurnal Perikanan Universitas Gadjah Mada
issn 0853-6384
2502-5066
publishDate 2002-08-01
description Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi.   Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.
topic Gelling ability, Manyung (Arius spp.), Surimi
url https://journal.ugm.ac.id/jfs/article/view/8873
work_keys_str_mv AT iwanyblelana kemampuanpembentukangelsurimimanyungariusspppadaberbagaikondisipemanasandanpencucian
AT amirhusni kemampuanpembentukangelsurimimanyungariusspppadaberbagaikondisipemanasandanpencucian
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