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All Journal Jurnal Ilmu dan Teknologi Kelautan Tropis
Bustami Ibrahim
Departemen THP, IPB University
Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Library & Information Science

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PENGARUH PENAMBAHAN TRIPSIN TERHADAP KARAKTERISTIK SURIMI IKAN NILA MERAH (Oreochromis niloticus) Irama Dramawanti Pamungkas; Tati Nurhayati; Bustami Ibrahim; Asadatun Abdullah; Nurjanah
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 14 No. 2 (2022): Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jitkt.v14i2.33622

Abstract

Tilapia has white flesh, so it is very good to use in making surimi. In terms of texture, tilapia surimi has a slightly dense meat texture which makes the final result of the kamaboko a bit tough. Therefore, it is necessary to add an enzyme to the tilapia surimi so that it gets a softer kamaboko texture. This study aims to analyze the surimi characteristics of red tilapia with the addition of trypsin enzyme extracted from fish intestines. The method used is a simple experimental design with the addition of trypsin enzyme 0%, 1%, 2%, 3% and 4%. The parameters observed were proximate analysis, salt-soluble protein (PLG), pH, whiteness, particle size analysis (PSA), texture profile analysis (TPA), water holding capacity (WHC) and sensory analysis. Based on the analysis results, the addition of trypsin enzyme can improve the characteristics of red tilapia surimi. This can be seen from the results of the measured parameters, namely the hardness, chewiness, gummines, folding test and bite test which show that the texture of tilapia surimi is better and softer.
Co-Authors Asadatun Abdullah Irama Dramawanti Pamungkas Nurjanah TATI NURHAYATI