KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NUGGET RAJUNGAN (Portunus pelagicus) DENGAN SUBSTITUSI SURIMI IKAN KEMBUNG (Rastrelliger sp.)

Yusra, Yusra; Asnani, Asnani; Rejeki, Sri

doi:10.33772/jfp.v3i1.11599

Jurnal

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NUGGET RAJUNGAN (Portunus pelagicus) DENGAN SUBSTITUSI SURIMI IKAN KEMBUNG (Rastrelliger sp.)

Jurnal Fish Protech · Vol. 3 No. 1 (2020) · pp. 9–16

DOI: 10.33772/jfp.v3i1.11599
ISSN: 2621-1475
Published: 2020-03-29
Publisher: Universitas Halu Oleo
Language: eng

Abstract

ABSTRACT This research aims to study the effect of mackerel surimi substitution and the chemical composition of the nuggets. This study uses a Completely Randomized Design (CRD) consisting of four treatments namely P1 (control) (100% crab meat: 0% surimi mackerel), P2 (70% crab meat: 30% mackerel surimi), P2 (crab meat 60%: mackerel surimi 60%) and P4 (50% crab meat: 50% mackerel surimi). The results of crab nugget research substituted with mackerel surimi obtained the best treatment organoleptic test obtained at P2 treatment with a fairly good panelist assessment. The best organoleptic test was found in the P2 treatment with the values of the color, aroma, texture, and taste parameters respectively 7.2, 6.2, 7.2 and 7.2. The highest crab fish substitution surimi crab nugget crab test on the P4 treatment with the value of water content, protein content and fat content was 45.25%. 29.79% and 4.61% respectively. Keywords: small crab, mackerel, nuggets, surimi, organoleptic test.ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi surimi ikan kembung dan komposisi kimia nugget. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu P1 (kontrol) (100% daging rajungan: 0% surimi ikan kembung), P2 (daging rajungan 70%: surimi ikan kembung 30%), P2 (daging rajungan 60%: surimi ikan kembung 60%) dan P4 (daging rajungan 50%: surimi ikan kembung 50%). Hasil penelitian nugget rajungan yang disubstitusikan dengan surimi ikan kembung diperoleh perlakuan terbaik uji organoleptik diperoleh pada perlakuan P2 dengan penilaian panelis yang cukup baik. Rerata uji organoleptik terbaik terdapat pada perlakuan P2 dengan nilai parameter warna, aroma, tekstur, dan rasa berturut-turut adalah 7,2, 6,2, 7,2 dan 7,2. Uji kimia nugget rajungan substitusi surimi ikan kembung tertinggi pada perlakuan P4 dengan nilai kadar air, kadar protein dan kadar lemak berturut-turut 45,25%. 29,79% dan 4,61%.Kata kunci: rajungan, ikan kembung, nugget, surimi, uji organoleptik.

Collaboration network of the authors

40 authors · 142 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

Universitas Halu Oleo
Politeknik Negeri Balikpapan
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
Thicker line = more joint articles · bigger circle = more articles

Show as table

Co-author	Organisation	Joint articles
SRI WAHYUNI	Affiliation unknown	15
Ansharullah Ansharullah	Universitas Halu Oleo	10
Suwarjoyowirayatno Suwarjoyowirayatno	Affiliation unknown	8
Kobajashi Togo Isamu	Affiliation unknown	7
Tamrin Tamrin	Universitas Halu Oleo	6
Restu Libriani	Affiliation unknown	5
Hermanto Hermanto	Universitas Halu Oleo	4
Nur Asyik	Universitas Halu Oleo	4
Mariani. L	Affiliation unknown	3
Laode Muhamad Hazairin Nadia	Affiliation unknown	3
Haslianti Haslianti	Affiliation unknown	2
La Ode Huli	Affiliation unknown	2
RH Fitri Faradilla	Affiliation unknown	2
LA KARIMUNA	Universitas Halu Oleo	2
faris takzim	Affiliation unknown	2
Mohammad Nuh Ibrahim	Affiliation unknown	2
Nur Inayah Muhtar	Affiliation unknown	2
Dina Dina	Affiliation unknown	2
Muhammad Syukri Sadimantara	Universitas Halu Oleo	2
KHAIRUN NISA	Universitas Halu Oleo	1
La Rianda	Affiliation unknown	1
Abdu Rahman Baco	Affiliation unknown	1
Djukrana Wahab	Affiliation unknown	1
Haji Saediman	Universitas Halu Oleo	1
Surni Surni	Affiliation unknown	1
Salam Salam	Affiliation unknown	1
Safitri Yani	Affiliation unknown	1
Arum Ayu Gustiara Absyah Saleh	Affiliation unknown	1
Shalawatun Amaliah Fatimah	Affiliation unknown	1
Selin Lolopayung	Affiliation unknown	1
Mimin Kaidah Indayani	Affiliation unknown	1
Feti Fera	Affiliation unknown	1
Armin Armin	Politeknik Negeri Balikpapan	1
Mohamad Nuh Ibrahim	Affiliation unknown	1
Karmin Karmin	Affiliation unknown	1
Suriani Suriani	Affiliation unknown	1
Astri Rahayu	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.

Original metadata (oai_dc)

<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NUGGET RAJUNGAN    (Portunus pelagicus) DENGAN SUBSTITUSI SURIMI IKAN KEMBUNG (Rastrelliger sp.)</dc:title>
	<dc:creator>Yusra, Yusra</dc:creator>
	<dc:creator>Asnani, Asnani</dc:creator>
	<dc:creator>Rejeki, Sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT         This research aims to study the effect of mackerel surimi substitution and the chemical composition of the nuggets. This study uses a Completely Randomized Design (CRD) consisting of four treatments namely P1 (control) (100% crab meat: 0% surimi mackerel), P2 (70% crab meat: 30% mackerel surimi), P2 (crab meat 60%: mackerel surimi 60%) and P4 (50% crab meat: 50% mackerel surimi). The results of crab nugget research substituted with mackerel surimi obtained the best treatment organoleptic test obtained at P2 treatment with a fairly good panelist assessment. The best organoleptic test was found in the P2 treatment with the values of the color, aroma, texture, and taste parameters respectively 7.2, 6.2, 7.2 and 7.2. The highest crab fish substitution surimi crab nugget crab test on the P4 treatment with the value of water content, protein content and fat content was 45.25%. 29.79% and 4.61% respectively. Keywords: small crab, mackerel, nuggets, surimi, organoleptic test.ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi surimi ikan kembung dan komposisi kimia nugget. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu P1 (kontrol) (100% daging rajungan : 0% surimi ikan kembung), P2 (daging rajungan 70% : surimi ikan kembung 30%), P2 (daging rajungan 60% : surimi ikan kembung  60%) dan P4 (daging rajungan 50% : surimi ikan kembung 50%). Hasil penelitian nugget rajungan yang disubstitusikan dengan surimi ikan kembung diperoleh perlakuan terbaik uji organoleptik diperoleh pada perlakuan P2 dengan penilaian panelis yang cukup baik. Rerata uji organoleptik terbaik terdapat pada perlakuan P2 dengan nilai parameter warna, aroma, tekstur, dan rasa berturut-turut adalah 7,2, 6,2, 7,2 dan 7,2. Uji kimia nugget rajungan substitusi surimi ikan kembung tertinggi pada perlakuan P4 dengan nilai kadar air, kadar protein dan kadar lemak berturut-turut 45,25%. 29,79% dan 4,61%.Kata kunci: rajungan, ikan kembung, nugget, surimi, uji organoleptik.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-03-29</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-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/11599</dc:identifier>
	<dc:identifier>10.33772/jfp.v3i1.11599</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020; 9-16</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/11599/8208</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Fish Protech</dc:rights>
</oai_dc:dc>