BibTex Citation Data :
@article{IJFST9326, author = {Ima Wijayanti and Joko Santoso and Agus Jacob}, title = {KARAKTERISTIK TEKSTUR DAN DAYA IKAT AIR GEL SURIMI IKAN LELE DENGAN PENAMBAHAN ASAM TANAT DAN EKSTRAK FENOL TEH TEROKSIDASI(TextureProfileAnalysisandWater Holding Capacity of Cat Fish Surimi Gel with Addition of Oxidised Phenolic Tea ExtractandTanic Acid)}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {10}, number = {2}, year = {2015}, keywords = {}, abstract = { ABSTRAK Produksi Ikan lele melimpah dan bisa menjadi pilihan sebagai bahan baku bagi produk olahan hasil perikanan misalnya surimi. Teknologi pengolahan surimi dari bahan baku ikan air tawar masih terus dikembangkan karena kualitas gel yang dihasilkan masih rendah. Penambahan komponen fenolik teroksidasi pada surimi telah dikaji pada beberapa spesies ikan laut, namun demikian penggunaannya pada ikan air tawar belum pernah dilakukan. Penambahan komponen fenolik teroksidasi pada surimi ikan lele diharapkan menjadi salah satu alternatif untuk meningkatkan kualitas gel. Penelitian ini bertujuan untuk mempelajari pengaruh komponen fenol teroksidasi dalam hal ini asam tanat komersial dan ekstrak teh teroksidasi terhadap karakteristik tekstur dan daya ikat air gel surimi lele. Konsentrasi asam tanat dan ekstrak teh teroksidasi yang ditambahkan masing-masing: 0%; 0,1%; 0,2%; 0,3%; 0,4% dan 0,5% dari kadar protein. Penambahan senyawa fenol teroksidasi asam tanat dan ekstrak fenol teh teroksidasi berpengaruh nyata terhadap karakteristik tekstur daya ikat air gel surimi lele ( Clarias gariepinus ) . Penambahan asam tanat dan ekstrak teh teroksidasi meningkatkan nilai hardness, springines, adhesive force dan gumminess dibandingkan kontrol, namun tidak berpengaruh nyata pada nilai cohesivemess . Nilai WHC gel surimi meningkat seiring dengan konsentrasi asam tanat dan ekstrak teh teroksidasi yang ditambahkan. Secara umum hasil analisis karakteristik kimia, fisik dan struktur mikro menunjukkan penambahan senyawa fenol teroksidasi dapat meningkatkan karakteristik gel surimi lele. Konsentrasi optimum yang dapat digunakan untuk meningkatkan karakteristik gel surimi lele adalah 0,5% pada asam tanat dan 0,4% pada ekstrak teh. Kata kunci : Surimi Ikan Lele, Asam Tanat, Ekstrak teh, Texture Profile Analysis, WHC Catfish production is abundant and could be an option as a raw material for processed fishery products such surimi. Surimi processing technology of freshwater fish are being developed because of the gel quality is still low. The addition ofoxidized phenolic components in surimi has been studied in several species of marine fish, however, its use in freshwater fish has never been done. The addition ofoxidized phenolic components in surimi cat fish was expected to be one alternative to improve the quality of the gel. This study aimed to determine the effect of oxidized phenolic components in this commercial tannic acid and oxidized tea extract the characteristics and water holding capacity cat fish of surimi gel. The concentration of tannic acid and oxidized teaextract were added as follows: 0%; 0.1%; 0.2%; 0.3%; 0.4% and 0.5% of the protein content. The addition ofoxidized tannic acid and tea extract significantly affected the characteristics of the Texture Profile Analysis and Water Holding Capacity (WHC) of catfish ( Clarias gariepinus ) surimi gel. The addition of oxidized tannic acid and tea extract increased the value of hardness, springines, adhesive force and gumminess compared tocontrols;however, there was nosignificant effect on the value of cohesiveness. WHC values of surimi gel increased with the concentration ofoxidized tannic acid and tea extract added. Optimum concentration of phenolic compound to enhance catfish surimi gel were 0.5 % for tannic acid and 0.4% for tea leaf extract. Keywords : cat fish surimi, tannic acid, tea extract, texture profile analysis, WHC }, issn = {2549-0885}, pages = {84--90} doi = {10.14710/ijfst.10.2.84-90}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/9326} }
Refworks Citation Data :
ABSTRAK
Produksi Ikan lele melimpah dan bisa menjadi pilihan sebagai bahan baku bagi produk olahan hasil perikanan misalnya surimi. Teknologi pengolahan surimi dari bahan baku ikan air tawar masih terus dikembangkan karena kualitas gel yang dihasilkan masih rendah. Penambahan komponen fenolik teroksidasi pada surimi telah dikaji pada beberapa spesies ikan laut, namun demikian penggunaannya pada ikan air tawar belum pernah dilakukan. Penambahan komponen fenolik teroksidasi pada surimi ikan lele diharapkan menjadi salah satu alternatif untuk meningkatkan kualitas gel. Penelitian ini bertujuan untuk mempelajari pengaruh komponen fenol teroksidasi dalam hal ini asam tanat komersial dan ekstrak teh teroksidasi terhadap karakteristik tekstur dan daya ikat air gel surimi lele. Konsentrasi asam tanat dan ekstrak teh teroksidasi yang ditambahkan masing-masing: 0%; 0,1%; 0,2%; 0,3%; 0,4% dan 0,5% dari kadar protein. Penambahan senyawa fenol teroksidasi asam tanat dan ekstrak fenol teh teroksidasi berpengaruh nyata terhadap karakteristik tekstur daya ikat air gel surimi lele (Clarias gariepinus). Penambahan asam tanat dan ekstrak teh teroksidasi meningkatkan nilai hardness, springines, adhesive force dan gumminessdibandingkan kontrol, namun tidak berpengaruh nyata pada nilai cohesivemess. Nilai WHC gel surimi meningkat seiring dengan konsentrasi asam tanat dan ekstrak teh teroksidasi yang ditambahkan. Secara umum hasil analisis karakteristik kimia, fisik dan struktur mikro menunjukkan penambahan senyawa fenol teroksidasi dapat meningkatkan karakteristik gel surimi lele. Konsentrasi optimum yang dapat digunakan untuk meningkatkan karakteristik gel surimi lele adalah 0,5% pada asam tanat dan 0,4% pada ekstrak teh.
Kata kunci : Surimi Ikan Lele, Asam Tanat, Ekstrak teh, Texture Profile Analysis, WHC
Catfish production is abundant and could be an option as a raw material for processed fishery products such surimi. Surimi processing technology of freshwater fish are being developed because of the gel quality is still low. The addition ofoxidized phenolic components in surimi has been studied in several species of marine fish, however, its use in freshwater fish has never been done. The addition ofoxidized phenolic components in surimi cat fish was expected to be one alternative to improve the quality of the gel. This study aimed to determine the effect of oxidized phenolic components in this commercial tannic acid and oxidized tea extract the characteristics and water holding capacity cat fish of surimi gel. The concentration of tannic acid and oxidized teaextract were added as follows: 0%; 0.1%; 0.2%; 0.3%; 0.4% and 0.5% of the protein content. The addition ofoxidized tannic acid and tea extract significantly affected the characteristics of the Texture Profile Analysis and Water Holding Capacity (WHC) of catfish (Clarias gariepinus) surimi gel. The addition of oxidized tannic acid and tea extract increased the value of hardness, springines, adhesive force and gumminess compared tocontrols;however, there was nosignificant effect on the value of cohesiveness. WHC values of surimi gel increased with the concentration ofoxidized tannic acid and tea extract added. Optimum concentration of phenolic compound to enhance catfish surimi gel were 0.5 % for tannic acid and 0.4% for tea leaf extract.
Keywords : cat fish surimi, tannic acid, tea extract, texture profile analysis, WHC
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