OPTIMIZATION OF THE COMPOSITION STRIPPED MULLET

(Mugil cephalus) AND MOZAMBIQUE TILAPIA (Oreochromis

mossambicus) ON SURIMI PRODUCTION WITH
THE HIGHEST GEL STRENGTH

UNIVERSITAS AIRLANGGA

FACULTY OF FISHERIES AND MARINE

Address: Jl. Mulyorejo, Surabaya-60115 Phone : +62-3-5911451,
Fax :+ 62-31-5965741, Web: www.fpk.unair.ac.id, Email: info@fpk.unair.ac.id

Siti Sahatul Fatimah, Rahayu Kusdarwati, Endang Dewi Masithah

INTRODUCTION

METHOD

Stripped mullet and mozambique tilapia are euryhaline fish that have a fairly
high volume production. The volume production of stripped mullet and mozambique
tilapia are 14615 ton and 44905 ton in 2011 (KKP, 2011). Stripped mullet and
mozambique tilapia have a sell value which is still low, so it was needed an
alternative processing technologies that are able to increase the economic value of
these two types of fish. One of the alternative technologies is surimi.
Santoso et al. (2013) state that a suitable surimi was developed in Indonesia
namely surimi based multi-species through the composition method. Surimi with
composition method can increase of the gel strength. This research is to determine the
effect of the composition stripped mullet (Mugil cephalus) and mozambique tilapia
(Oreochromis mossambicus) on the gel strength of surimi, and to determine the
composition that produce the highest value of the gel strength.

DATA AND RESULT

Table 1. Gel Strength of Surimi

Descriptive: The different supercript indicates the treatment was significanly different

Table 2. Water Holding Capacity (WHC) of Surimi

Figure 2. Surimi with Composition Method

Descriptive: The different supercript indicates the treatment was significanly different

Table 3. Proksimat Raw Materials and Surimi

Figure 1. Flow Chart Research

DISCUSSION
The value of the highest gel strength was produce by the composition of P1, but does not significant with P5. A value that is not
significant because miofibril in mozambique tilapia as substrates of transglutaminase from stripped mullet. Lanier and Hamann (1994) in Lee
et al. (1998) stated that the protein miofibril on surimi is a substrate of the enzyme transglutaminase. The gel formed by bonds of proteinprotein and protein-water (Suzuki, 1981). Bonds of protein water are influenced by the WHC from surimi. The value of the highest WHC was
produce by P5, but does not significant with P1 and P4. Water holding capacity are strongly influenced by moisture content, protein and the use
of salt (Kramlich, 1971 in Oktaviana, 2012).

CONCLUSION
The results of research was showed that composition has an impact on the value of the gel strength. The value of the highest gel
strength was produce by the composition of the stripped mullet:mozambique tilapia (3:1), but does not significant with the 1:3 composition.

REFERENCE
Kementerian Kelautan dan Perikanan. 2011. Statistik Perikanan Tangkap Indonesia, 2010. Jakarta.
Lee., S. M., C. F. Ghiang and B. S. Pan. 1998. Occurrence of Transglutaminase in Grey Mullet (Mugil cephalus) Muscle and Its Effect On
Minced Fish Product. Journal of Food Biochemistry, 22 (6) : 475-478.
Oktaviani, D. 2012. Karakteristik Fisika Kimia Gel dan Bakso dari Surimi Ikan Layaran (Istiophorus sp.) Frekuensi Pencucian Dua Kali.
Skripsi. Program Sarjana. Institut Pertanian Bogor. 89 hal.
Santoso, J., H. Sumaryanto., Chairita dan P. Muljono. 2013. Perubahan Karakteristik Surimi Ikan Air Tawar Akibat Pengaruh
Pengkomposisian dan Penyimpanan Dingin. Jurnal Teknotan, 7 (3) : 1033-1040.
Suzuki, T. 1981. Fish and Krill Protein : Processing Technology. Applied Science Publisher, Ltd. London.