EFFECT OF TRIPSIN ADDITION ON CHARACTERISTICS OF RED TILAPIA SURIMI (Oreochromis niloticus)

  • Irama Dramawanti Pamungkas Program Studi Teknologi Hasil Perairan, Sekolah Pascasarjana, IPB University
  • Tati Nurhayati Departemen THP, IPB University
  • Bustami Ibrahim Departemen THP, IPB University
  • Asadatun Abdullah Departemen THP, IPB University
  • Nurjanah Departemen THP, IPB University
Keywords: characteristics, kamabako, surimi, texture, tilapia, trypsin enzyme

Abstract

Tilapia has white flesh, so it is very good to use in making surimi. In terms of texture, tilapia surimi has a slightly dense meat texture which makes the final result of the kamaboko a bit tough. Therefore, it is necessary to add an enzyme to the tilapia surimi so that it gets a softer kamaboko texture. This study aims to analyze the surimi characteristics of red tilapia with the addition of trypsin enzyme extracted from fish intestines. The method used is a simple experimental design with the addition of trypsin enzyme 0%, 1%, 2%, 3% and 4%. The parameters observed were proximate analysis, salt-soluble protein (PLG), pH, whiteness, particle size analysis (PSA), texture profile analysis (TPA), water holding capacity (WHC) and sensory analysis. Based on the analysis results, the addition of trypsin enzyme can improve the characteristics of red tilapia surimi. This can be seen from the results of the measured parameters, namely the hardness, chewiness, gummines, folding test and bite test which show that the texture of tilapia surimi is better and softer.

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Published
2022-08-30
How to Cite
PamungkasI. D., NurhayatiT., IbrahimB., AbdullahA., & Nurjanah. (2022). EFFECT OF TRIPSIN ADDITION ON CHARACTERISTICS OF RED TILAPIA SURIMI (Oreochromis niloticus). Jurnal Ilmu Dan Teknologi Kelautan Tropis, 14(2), 243-258. https://doi.org/10.29244/jitkt.v14i2.33622