Cahyadi, Jessica (2018) Pemanfaatan Surimi Daging Merah Ikan Tuna dalam Pembuatan Nugget dengan Perbedaan Rasio dan Konsentrasi Filler. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Daging merah ikan tuna merupakan hasil samping dari pengolahan ikan tuna yang memiliki jaringan gelap pada bagian bawah kulit di sepanjang tubuh yang memiliki nilai ekonomis rendah. Jumlah hasil samping ikan tuna diketahui sebesar 60,30% dan 23,10% bagian dari hasil samping tersebut merupakan daging merah ikan tuna. Pemanfaatan daging merah ikan tuna menjadi surimi sebagai bahan baku pembuatan nugget dapat meningkatkan diversifikasi produk olahan. Tujuan dari penelitian ini yaitu mempelajari pengaruh frekuensi pencucian surimi daging merah ikan tuna dan pemanfaatan dalam pembuatan nugget. Analisis meliputi karakteristik organoleptik, fisik dan kimia. Frekuensi pencucian tiga kali menghasilkan surimi terbaik. Karakteristik fisik dan kimia surimi terbaik yaitu WHC sebesar 67,27%, EMC 3,98% derajat putih 78,44%, gel strength 979,83 g.cm, uji gigit 6,07, uji lipat 4,67, kadar air 83,41% dan pH 6,82. Formulasi nugget dipilih berdasarkan hasil uji skoring dan hedonik, nugget dengan rasio filler (tepung maizena : tepung MOCAF) 1:0 dan konsentrasi filler 15% sebagai formulasi terpilih. Karakteristik fisik dan kimia nugget terpilih yaitu hardness 6187,38 g, springiness 0,81, cohesiveness 0,72, chewiness 3696,04, lightness 68,56, redness 1,71, yellowness 9,24, kadar air 50,52%, kadar abu 1,68%, kadar protein 10,01%, kadar lemak 11,20%, dan kadar karbohidrat 26,59%.
Item Type: | Thesis (Bachelor) | ||||||||||||
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Additional Information: | SK 34-14 CAH p 2018; 31001000238056 | ||||||||||||
Uncontrolled Keywords: | daging merah; surimi; frekuensi pencucian; nugget, filler | ||||||||||||
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture | ||||||||||||
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
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Depositing User: | Nicholas Sio Pradiva | ||||||||||||
Date Deposited: | 30 Sep 2021 04:33 | ||||||||||||
Last Modified: | 05 Oct 2021 06:55 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/42619 |
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