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Ulitilization of Refined Carrageenan as Cryoprotectant on Nila Frozen Surimi

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 10 No. 2 (2010)

DOI
10.17844/jphpi.v10i2.957
ISSN
2354-886X, 2303-2111
Terbit
2010-05-18
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

During storage frozen, surimi will be lost part of functional protein characteristics, because of protein denaturation. For reducing this problem, some kinds of cryoprotectants were added during surimi processing. However, some cryoprotectants such as sucrose and sorbitol made taste of original surimi changing because of its sweetness. The aim of this research is to use refined carrageenan as cryoprotectant in surimi. The characteristic of refined carrageenan was used in this research include following sulfate content at 15.16, whiteness at 38.89%, viscosity at 180.5 cPS and gel strength at 490 g/cm2. During frozen storage for 8 weeks, the protein total and salt soluble decreased until 17-30% and 49-72% respectively. These decreasing caused the water holding capacity and gel strength reduced until 22-65% and 38-46 g/cm2 respectively. The using of refined carrageenan in surimi can reduce the rate of protein declining and can improve water holding capacity and gel strength. Using of refined carrageenan at 2% is the best concentration in this research.Key words: cryoprotectant, refined carrageenan, gel strength

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  • IPB University
  • National Research and Innovation Agency
  • Institut Teknologi Dan Bisnis STIKOM Bali
  • Walailak University
  • Pelita Harapan University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Joko SantosoInstitut Teknologi Dan Bisnis STIKOM Bali7
Wini TrilaksaniIPB University7
Bustami IbrahimIPB University5
Desniar DesniarIPB University4
Bambang RiyantoIPB University4
Sugeng Heri SusenoIPB University3
Uju UjuIPB University3
‪Tati NurhayatiIPB University3
Wahyu RamadhanIPB University2
Dian SetyariniAfiliasi tidak diketahui2
Ali MasharIPB University1
Yusli WardiantoIPB University1
Sitti Hardiyanti RachmanIPB University1
Silva FauziahIPB University1
Fahri SinulinggaIPB University1
Feri KusnandarIPB University1
Aisyah Puteri SuhermanIPB University1
SugiyonoIPB University1
Aulia AndhikawatiWalailak University1
Maglory SiburianAfiliasi tidak diketahui1
- SantosoAfiliasi tidak diketahui1
Linawati HardjitoIPB University1
ChairitaAfiliasi tidak diketahui1
Vita YanuarAfiliasi tidak diketahui1
Ella SalamahIPB University1
Yumiko Yoshie-StarkAfiliasi tidak diketahui1
Takeshi SuzukiAfiliasi tidak diketahui1
Rudy NistibaskaraAfiliasi tidak diketahui1
Iriani SetyaningsihIPB University1
Andika Tri SaputraIPB University1
EvelineAfiliasi tidak diketahui1
Ivan WidjajaAfiliasi tidak diketahui1
Nuri Arum AnugrahatiPelita Harapan University1
Indra Mustika PratamaNational Research and Innovation Agency1
Nurjanah - NurjanahIPB University1
Pradeka Brilyan PurwandokoNational Research and Innovation Agency1
Indriawati IndriawatiNational Research and Innovation Agency1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Ulitilization of Refined Carrageenan as Cryoprotectant on Nila Frozen Surimi</dc:title>
	<dc:creator xml:lang="en">Uju, .</dc:creator>
	<dc:creator xml:lang="en">Maryana, Finda</dc:creator>
	<dc:creator xml:lang="en">Santoso, Joko</dc:creator>
	<dc:description xml:lang="en">During storage frozen, surimi will be lost part of functional protein  characteristics, because of protein denaturation. For reducing this  problem, some kinds of cryoprotectants were added during surimi  processing. However, some cryoprotectants such as sucrose and sorbitol  made taste of original surimi changing because of its sweetness. The  aim of this research is to use refined carrageenan as cryoprotectant  in surimi. The characteristic of refined carrageenan was used in this  research include following sulfate content at 15.16, whiteness at  38.89%, viscosity at 180.5 cPS and gel strength at 490 g/cm2. During  frozen storage for 8 weeks, the protein total and salt soluble  decreased until 17-30% and 49-72% respectively. These decreasing  caused the water holding capacity and gel strength reduced until  22-65% and 38-46 g/cm2 respectively. The using of refined carrageenan  in surimi can reduce the rate of protein declining and can improve  water holding capacity and gel strength. Using of refined carrageenan  at 2% is the best concentration in this research.Key words:  cryoprotectant, refined carrageenan, gel strength</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2010-05-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/957</dc:identifier>
	<dc:identifier>10.17844/jphpi.v10i2.957</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 10 No 2 (2007): Buletin Teknologi Hasil Perikanan</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 10 No. 2 (2007): Buletin Teknologi Hasil Perikanan</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/957/954</dc:relation>
</oai_dc:dc>