THE EFFECTS OF CaCO3 CONCENTRATION AS WHITENING AGENT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF FROZEN SURIMI MADE FROM CATFISH (Clarias gariepinus)

PRABOWO, ADITYA SURYA (2018) THE EFFECTS OF CaCO3 CONCENTRATION AS WHITENING AGENT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF FROZEN SURIMI MADE FROM CATFISH (Clarias gariepinus). Other thesis, Unika Soegijapranata Semarang.

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Abstract

Dumbo catfish is often consumed by the people in Indonesia. This fish has a high nutritional content, especially protein and unsaturated fatty acids. An example of utilization of dumbo catfish is the process into surimi product. Surimi is a fish-based product that utilizes the functional characteristics of the myofibrillar protein present in fish. During the process of making, storing, processing and distribution, cold temperatures are required to keep the quality of the surimi in good condition. Surimi is generally made from sea fish that have white-flesh. The problems faced by fishermen at this time is the difficulty of catching sea water fish due to excessive exploitation of white-fleshed fish species. Therefore, dumbo catfish is expected to be one alternative raw material. Dumbo catfish is classified into freshwater fish, which tend to have a fairly dark color flesh. The color of the fish flesh used in making surimi will affect the color of the surimi. This will also affect the level of consumer interest to consume surimi. In this research, the addition of whitening agent CaCO3 with various concentrations in the process of making frozen surimi of dumbo catfish (Clarias gariepinus) are in order to obtain more acceptable flesh color as well as aim to analyze the effect of the addition of CaCO3 to the physicochemical characteristics of frozen catfish of the dumbo catfish (Clarias gariepinus). This research was analyzed using various physicochemical characteristic analysis test, they are: protein content, Water Holding Capacity (WHC), gelation weight, emulsion capacity, emulsion stability, foaming capacity, and whiteness. The results showed that the greater the concentration of CaCO3 given will decrease emulsion capacity, emulsion stability, and foaming capacity. While on the protein content analysis, whiteness analysis, gelation weight, and water holding capacity, the yield increased as the greater concentration of CaCO3 given. Overall, the addition of CaCO3 concentration has an effect on the physicochemical characteristic of the catfish surimi (Clarias gariepinus), especially in proteins contained in surimi.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
> 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 19 Nov 2018 06:09
Last Modified: 19 Nov 2018 06:09
URI: http://repository.unika.ac.id/id/eprint/17403

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