Research article
Karakteristik Surimi Ikan Cucut (Carcharhinus sp)

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Abstract

Abstract

Ikan cucut adalah termasuk kedalam kelompok ikan bertulang rawan. Semua bagian dari tubuh ikan cucut dapat dimanfaatkan. Namun, daging ikan cucut kurang menarik bagi masyarakat karena tingginya kadar urea yang dikandungnya. Beberapa hal ini diperlukan untuk meningkatkan nilai tambah daging ikan cucut, yakni melalui pengolahan daging ikan cucut melalui proses diversifikasi produk olahan seperti produk surimi. Tujuan dari penelitian ini adalah untuk menentukan karakteristik produk surimi yang terbuat dari ikan cucut. Hasil penelitian menunjukkan bahwa daging ikan cucut dapat digunakan sebagai bahan baku surimi meskipun bau urea masih ada. Berdasarkan analisis pH, Mu-en surimi memiliki nilai pH sekitar 7,06 dan Ka-en surimi sebesar 7,13. Rata-rata kekuatan gel Mu-en surimi dan Ka-en Surimi masing-masing sebesar 99.84 dan 122.12 g.cm, dan derajat putih Mu-en surimi (69,4) dan Ka-en Surimi (68,4).

Keywords

ikan cucut
protein
surimi

Declarations

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Bibliographic Information

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Cite this article as:

Anggraeni, R., Lekahena, V.N., Kusumaningrum, I., & Supriyadi, S., 2017. Karakteristik Surimi Ikan Cucut (Carcharhinus sp). Agrikan: Jurnal Agribisnis Perikanan 10(2): 36-43. https://doi.org/10.29239/j.agrikan.10.2.36-43
  • Submitted
    10 August 2018
  • Revised
    5 November 2020
  • Accepted
    Not available
  • Published
    19 October 2017
  • Issue date
    31 October 2017
  • Discipline(s)
    Fisheries; Fisheries Science; Fish Processing Technology

Subject

Rani  Anggraeni

RaniAnggraeni, , Indonesia. rani.anggraeni34@gmail.com

Vanessa  Natalie Jane Lekahena

VanessaNatalie JaneLekahena, Prodi THP FAPERTA UMMU Ternate. Universitas Muhammadiyah Maluku Utara, Indonesia. enchalekahean@yahoo.com

Indah  Kusumaningrum

IndahKusumaningrum, . Departemen Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Muhammadiyah Prof. Dr. Hamka, Indonesia. kusumaningrum@gmail.com

Supriyadi  Supriyadi

SupriyadiSupriyadi, Pusat Pengembangan dan Pemberdayaan Pendidik dan Tenaga Kependidikan. Pusat Pengembangan dan Pemberdayaan Pendidik dan Tenaga Kependidikan, Indonesia. supriyadi@gmail.com

Edisi Perdana Publikasi Online pada Agrikan: Jurnal Agribisnis Perikanan sejak terbitnya ISSN online. Seluruh naskah yang diterbitkan pada edisi telah mengikuti kaidah umum pada terbitan online sesuai ketentuan COPE. Namun demikian bisnis proses jurnal menggunakan model kombinasi sistem jurnal dan email.

Editor-in-chief: Assoc. Prof. Umar Tangke, Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara, Ternate, Indonesia.

Edisi Perdana Publikasi Online pada Agrikan: Jurnal Agribisnis Perikanan sejak terbitnya ISSN online. Seluruh naskah yang diterbitkan pada edisi telah mengikuti kaidah umum pada terbitan online sesuai ketentuan COPE. Namun demikian bisnis proses jurnal menggunakan model kombinasi sistem jurnal dan email.

Editor-in-chief: Assoc. Prof. Umar Tangke, Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara, Ternate, Indonesia.

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