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Volume 10, Issue 2, October 2017, Pages 36-43 | Cite as
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Karakteristik Surimi Ikan Cucut (Carcharhinus sp)

1
, Indonesia.
2
Universitas Muhammadiyah Maluku Utara, Indonesia.
3
Departemen Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Muhammadiyah Prof. Dr. Hamka, Indonesia.
4
Pusat Pengembangan dan Pemberdayaan Pendidik dan Tenaga Kependidikan, Indonesia.
Corresponding Author
https://doi.org/10.29239/j.agrikan.10.2.36-43
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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
These keywords were added by the authors and not by machine. This process is static and keywords cannot be updated except using algorithms or other reasons.

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Creative Commons LicenseThis article is distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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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
  • Revised

    Not available

  • Accepted

    Not available

  • Published

    19 October 2017

  • DOI

    https://doi.org/10.29239/j.agrikan.10.2.36-43

  • Publisher Name

    Sekolah Tinggi Ilmu Pertanian Wuna

  • Print ISSN

    1979-6072

  • Online ISSN

    2621-0193

  • Discipline(s)

    Fisheries; Fisheries Science; Fish Processing Technology

Subject

  • ikan cucut
  • protein
  • surimi
  • These keywords were added by the authors and not by machine. This process is static and keywords cannot be updated except using algorithms or other reasons.

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