Pengaruh Penambahan Isolat Protein dari Hasil Samping Ekstraksi Fikosianin Spirulina (Arthrospira platensis) terhadap Mutu Surimi Lele

BAGAS AINUN ROCHIM, Mgs. Muh. Prima Putra, S.Pi., M.Sc., Ph.D

2024 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Arthrospira platensis memiliki banyak manfaat diantaranya sebagai sumber fikosianin. Hasil samping dari ekstraksi fikosianin telah dimanfaatkan menjadi isolat protein dengan Least Gelation Conencentration (LGC) sebesar 2% sehingga isolat protein spirulina memiliki kemampuan meningkatkan kekuatan gel yang baik. Penelitian ini bertujuan untuk mengetahui konsentrasi terbaik dari penambahan isolat protein dari hasil samping ekstraksi fikosianin Arthrospira platensis terhadap mutu surimi berbahan dasar lele dumbo. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan perlakuan penambahan isolat protein dengan konsentrasi 0% (p0), 2% (p1), 4% (p2), 6% (p3), 8% (p4).  Karakteristik surimi diuji melalui uji kadar air, uji kadar lemak, uji kadar abu, uji kadar protein, uji derajat hidrolisis, uji nilai pH, uji lipat, uji derajat putih (whiteness), uji Water Holding Capacity (WHC), dan uji kekuatan gel. Berdasarkan uji anova memberikan pengaruh nyata (P < 0> 0,05) terhadap kadar air, nilai pH, nilai Water Holding Capacity (WHC), dan kekuatan gel. Berdasarkan hasil konsentrasi penambahan terbaik 8% (p4) mampu meningkatkan kualitas gel surimi ikan lele dengan karakteristik nilai kadar air 43,52% ± 6,54; nilai kadar lemak 3,30% ± 0,04; nilai kadar protein, 13,52% ± 0,05; nilai kadar abu 3,94% ± 0,05; nilai pH 6,78 ± 0,30; nilai derajat hidrolisis 6,43% ± 0,06; nilai pH 3,67 ± 0,03; nilai derajat putih 40,62% ± 0,05; nilai WHC 81,22% ± 1,21; dan kekuatan gel 603,54 g/cm persegi ± 0,04.

Arthrospira platensis has many benefits including as a source of phycocyanin. The by-product of phycocyanin extract has been utilized as a protein isolate with Least Gelation Conencentration (LGC) of 2% so that spirulina protein isolate has the ability to increase good gel strength. This study aims to determine the best concentration of adding protein isolate from the by-product of Arthrospira platensis phycocyanin extract to the quality of surimi made from African catfish. The experimental design used was a completely randomized design (CRD) with the treatment of adding protein isolate with a concentration of 0% (p0), 2% (p1), 4% (p2), 6% (p3), 8% (p4). The characteristics of surimi were tested through water content test, fat content test, ash content test, protein content test, hydrolysis degree test, pH value test, folding test, whiteness test, Water Holding Capacity (WHC) test, and gel strength test. Based on the ANOVA test, it gave a significant effect (P < 0> 0.05) on water content, pH value, Water Holding Capacity (WHC) value, and gel strength. Based on the results of the best addition concentration of 8% (p4) was able to improve the quality of catfish surimi gel with the characteristics of water content value of 43.52% ± 6.54; fat content value of 3.30% ± 0.04; protein content value, 13.52% ± 0.05; ash content value of 3.94% ± 0.05; pH value of 6.78 ± 0.30; hydrolysis degree value of 6.43% ± 0.06; pH value of 3.67 ± 0.03; whiteness value of 40.62% ± 0.05; WHC value of 81.22% ± 1.21; and gel strength of 603.54 g/cm2 ± 0.04.

Kata Kunci : spirulina, isolat protein, surimi, lele, mutu, kekuatan gel