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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Universitas Gadjah Mada
2002-08-01
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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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1725403402393878528 |