PENGARUH VARIASI KONSENTRASI NaCl PADA TAHAP PENCUCIAN TERHADAP SIFAT FISIKOKIMIA SURIMI-BASED PRODUCT AYAM BROILER
Abstract: Surimi-based product
is a white meat protein extract based products. The protein was obtained from
washing process where the kind of protein fraction depends on the type and
concentration of the solution washing. Therefore need to study the influence of
NaCl concentration used in washing process on the physicochemical properties.
This study used a randomized block design with surimi-based product NaCl
concentration (PN) consists of 6 level 0.1; 0.2; 0.3; 0.4; 0.5; and 0.6%, which
was repeated three times. The parameters was the physicochemical properties of
surimi-based product consist of the gel quality (gel strength and folding
test), thaw-drip, water holding capacity, water content. The effects were
analyzed uses ANOVA followed by DMRT for the one that save significant effect.
The results showed that the NaCl concentration gave significant effect to the
water content and water holding capacity of meat porridge II, gel strength and
folding test of surimi-based product. The higher concentration of NaCl the
lower water content of the meat slurry II (82.6418% - 74.4874%), water holding
capacity of meat slurry II (71.4175% - 59,4225%), gel strength (3851.082 g.s -
2381.608 g.s) and folding test (15382.186 g.s - 26955.768 g.s), but the higher
the thaw-drip (2,0583% - 5,3603%) . Gel strength and folding test graph were
quadratic curve. The increase concentration of NaCl in the washing stages
reduce the water binding capacity of the protein because of leaching in washing
solution so that the reduced strength and elasticity of chicken surimi-based
products.
Penulis: Stevanus Hardyawan, Maria
Matoetina, Erni Setijawati
Kode Jurnal: jppertaniandd120428
