PEMBUATAN KAMABOKO BERBAHAN DASAR SURIMI IKAN PATIN

HIMAWAN ADITYA P, Dr. Ir. Latif Sahubawa. M.Si.

2014 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Penelitian bertujuan untuk mengetahui mutu kamaboko berbahan dasar surimi ikan patin dengan perlakuan penambahan konsentrasi tepung tapioka pada suhu presetting 40ºC. Penelitian menggunakan 4 perlakuan penambahan tepung tapioka, masing - masing: 7,5%; 12,5%; 17,5%; dan 22,5%. Parameter uji terdiri dari komposisi proksimat (air, protein, lemak, abu), dan tingkat kesukaan konsumen (warna, penampakan, kadar aroma, tekstur, rasa, tingkat kesukaan keseluruhan). Hasil Penelitian menunjukkan bahwa perlakuan penambahan tepung tapioka pada kamaboko ikan patin menunjukkan adanya pengaruh nyata terhadap kadar abu, air, lemak, protein dan tekstur (p<0,05), sedangkan pada nilai warna, tekstur, penampakan, rasa dan tingkat kesukaan keseluruhan, tidak menunjukkan adanya pengaruh nyata (p>0,05). Rerata hasil uji kesukaan keseluruhan menunjukkan bahwa perlakuan tapioka 7,5% merupakan perlakuan terbaik, dengan nilai kadar air 61,89%, kadar abu 4,86%, kadar protein 12,48%, kadar lemak 6,99%.

The study aims to determine the quality of kamaboko made from catfish surimi with the addition of treatment with the tapioca flour concentration using a pre-set temperature 40 ºC. The study used four additional treatment tapioca flour, respectively - each: 7.5%; 12.5%; 17.5%; and 22.5%. Test parameters consist of proximate composition (water, protein, fat, ash), and the level of consumer preferences (color, appearance, content of aroma, texture, flavor, overall preference level). Results showed that the addition of tapioca flour treatment on kamaboko catfish showed a real effect on the ash content, water, fat, protein and texture (p < 0.05), whereas the value of the color, texture, appearance, flavor and overall preference level, showed no apparent effect (p > 0.05). A mean overall test results showed that 7,5 % tapioca treatment is the best treatment , with a water content value of 61,89%, ash content 4.86%, 12,48% protein content, fat content 6,99% .

Kata Kunci : mutu, kamaboko, tepung tapioka, suhu pre-setting.