FORMULASI SURIMI IKAN PATIN DAN PUREE WORTEL YANG BERBEDA TERHADAP MUTU PROKSIMAT NUGGET IKAN

Abstrak

Abstract     The utilization of Patin fish surimi (Pangasius hypopthalmus) become the instant  products such as nugget has not been maximized because the information about the content of nutrition and innovation is still limited.  So, the  people are not interested in  taking  the  advantages of surimi of Patin  to the best quality products. The method of   this research was  experimental method with complete randomized design including factors consisting of 5 treatments of surimi catfish and carrot puree formulation, those were SW 1: 100% Surimi, SW 2: 90 Surimi and 10% Puree Carrot, SW 3: 80 Surimi and 20% Puree Carrots, SW 4: 70 Surimi and 30% Puree Carrots, SW 5: 60 Surimi and 40% Puree Carrots repeated 3 times. The result of this research obtained by nugget treatment with surimi was 80% Surimi and 20% Puree Wortel (SW3) formula was the best treatment based on  moisture content was 60.86%, ash content was 2.13%, fat content  was 1.31% and protein content was 6.33%.Abstrak      Pemanfaatan surimi ikan Patin (Pangasiushypopthalmus) menjadi produk siap saji seperti nugget belum maksimal dikarenakan informasi tentang kandungan gizi  dan inovasinya masih terbatas.sehingga masyarakat tidak tertarik untuk memanfaatkan surimi ikan Patin menadi produk yang bernilai tambah. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan acak lengkap meliputi faktor yang terdiri dari 5 perlakuan formulasi surimi ikan patin dan puree wortel yaitu SW 1 : 100% Surimi , SW 2 : 90 Surimi dan 10% Puree Wortel , SW 3 : 80 Surimi dan 20% Puree Wortel,  SW 4 : 70 Surimi dan 30% Puree Wortel , SW 5 : 60 Surimi dan 40% Puree Wortel  yang diulang sebanyak 3 kali. Hasil analisa didapatkan perlakuan nugget dengan formulasi surimi 80% Surimi dan 20% Puree Wortel (SW3) merupakan perlakuan terbaik berdasarkan nilai kadar kadar air 60,86%, kadar abu 2,13%, kadar lemak 1,31% dan kadar protein 6,33%.Kata Kunci :Nugget, Puree Wortel, Surimi, Proksimat