Pengaruh Konsentrasi Sukrosa-Sorbitol Terhadap Karakteristik Fisikokimia Surimi Kering ikan Kambing-Kambing (Canthidermis maculata)
DOI:
https://doi.org/10.31629/marinade.v9i01.8333Keywords:
Cryoprotectant, Ikan Kambing-Kambing, Surimi Kering, WHCAbstract
Peningkatan permintaan surimi global setiap tahunnya menuntut inovasi produk yang lebih efisien, mengingat surimi basah memiliki keterbatasan pada besarnya ruang penyimpanan serta ketergantungan pada rantai distribusi beku. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi cryoprotectant terhadap karakteristik sensori dan fisik tepung surimi yang berbahan baku ikan kambing-kambing (Canthidermis maculata). Metodologi penelitian terdiri dari tiga tahap utama: preparasi bahan baku dan ekstraksi daging lumat, pembuatan surimi basah melalui proses pencucian sebanyak tiga kali, serta dehidrasi menjadi surimi kering. Rancangan percobaan menggunakan variasi konsentrasi cryoprotectant yang terdiri dari empat level perlakuan, yaitu P1 (0%), P2 (4%), P3 (8%), dan P4 (12%). Hasil penelitian menunjukkan bahwa rendemen daging lumat ikan kambing-kambing sebesar 36,78%, sedangkan rendemen surimi kering meningkat seiring peningkatan konsentrasi cryoprotectant, yaitu 12,40% (P1), 14,13% (P2), 16,93% (P3), dan 19,07% (P4). Analisis sifat fisik dan fungsional menunjukkan nilai uji lipat tertinggi pada perlakuan P4 (nilai 3), sedangkan nilai uji gigit tertinggi justru ditemukan pada P1 (nilai 5). Densitas kamba maksimum diperoleh pada perlakuan P2 (128,00), sementara kapasitas rehidrasi dan Water Holding Capacity (WHC) tertinggi dicapai oleh P4, masing-masing sebesar 0,150% dan 0,048 mL/g. Nilai pH pada seluruh perlakuan cenderung stabil pada angka 7. Berdasarkan uji One-Way ANOVA, perbedaan konsentrasi cryoprotectant berpengaruh signifikan (p < 0,05) terhadap densitas kamba, sifat rehidrasi, WHC, serta parameter uji lipat dan uji gigit. Namun, berdasarkan hasil yang diperoleh penambahan cryoprotectant jenis sukrosa dan sorbitol (1:1) pada konsentrasi hingga 12% belum optimal dalam menjaga mutu sensori dan karakteristik fisik surimi kering yang dihasilkan dari ikan kambing-kambing.
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