“Pembuatan Isolat Protein Ikan (IsPI) dari ikan Tongkol dengan Metode Pergantian pH Perlakuan Alkali”

BAGUS KELANA, Prof. Ir. Ustadi, M.P

2013 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan proses Pergantian pH (pH Shift) terhadap sifat fungsional Isolat Protein Ikan (IsPI) Tongkol. Untuk mengetahui pengaruh perlakuan, IsPI Tongkol dibandingkan dengan Surimi yang terbuat dengan cara konvensional. Penelitian dilakukan pada perlakuan pH 10.5, 11 dan 11.5 (proses pH Alkali) pada proses pelarutan protein. Hasil yang didapatkan ialah secara umum IsPI Tongkol memiliki perbedaan perlakuan yang signifikan terhadap Surimi konvensional (P<0.05). Perlakuan pH 11 menghasilkan Nilai Rendemen, Kadar Air, Kadar Lemak, Kadar Protein kasar, Kadar Protein Larut Garam (PLG) dan nilai WHC berturut-turut ialah 72.66%, 76.24%, 1.66%, 70.33%, 66.86%, 83.90%.

The aim of this research is to know effect of pH Shift process of Fish Protein Isolate (FPI) Tongkol functional characteristic. FPI Tongkol compared with Surimi which maded from conventional methods, to understand effect of this treatment. The research used pH 10.5, 11 and 11.5 treatment (Alkaline process) on the protein dissolved process. The results are FPI Tongkol have significant different (P<0.05) of treatment concerning Conventional Surimi. pH 11 treatment have Yield score, Moisture content, Lipid content, Protein content, Salt-soluble Protein content and Water holding capacity are 72.66%, 76.24%, 1.66%, 70.33%, 66.86%, 83.90%, respectively.

Kata Kunci : Isolat Protein Ikan (IsPI) Tongkol; perlakuan pH Alkali; Sifat Fungsional; Pergantian pH (pH Shift); Surimi