| Abstrak/Abstract |
Catcfish is one of the economically important types of freshwater fish, white meat, the production is table at a relatively cheap price so that it is widely consumed by the public. Increasing the economic value of catfish through diversification programs (processing surimi and various commercial food products) such as nuggets, otak-tak, dim sum, meatballs, burgers, sticks and other products. Surimi processing uses food additives (Na-alginate: 0.0; 0.2; 0.4; 0.6; 0.8; 1.0%). The research objectives were analysis of the quality of minced fish and surimi, analysis of valua added and consumer preferences of dim sum. This study uses laboratory methods (physical-chemical-organoleptic), product diversification and consumer preferences. The yield of minced fish was 34.43% and surmi was 19.52% of the total catfish samples (9.983 grams). Chemical composition of catfish, consist of water content (73.72%); protein (16.70%); fat (5.63%); minerals (1.49%) and carbohydrates (2.37%). The range of quality values of catfish surimi is appearance (7 9), folding strength (3 - 9), bite strength (3.00 - 8.33), white degrees (64.68 - 68.39%), pH (6.27 - 6.37), gel strength 354.77 - 707.07 gram/cm2), water content (73.80% - 76.55%), protein content (52.45% - 55.43%), fat content (14.10 – 16.65%), ash content (9.60 - 10.60%). A total of 500 grams of African catfish meat is processed into 40 pieces of dimsum (IDR 3,500 per pieces) with a total selling value of IDR 140,000 and an added value of IDR 108.00 (337.5%). The level of consumer preference from 22 panelists to the visual value of dim sum at the "really like" level is 82% and like" 18%; the aroma score at the "really like" level was 77% and "like" 23%; the taste scores at the "really like" level were 73.0% and "like" at 27%; the texture values at the "really like" (77.0%) and "like" levels were 23% and the taste values at the "really like" level were 86% and "like" at 16%. The addition of Na-alginate was shown to significantly reduce the strength of the gel, the fold test and bite test and increase the water content of African catfish surimi. The addition of Na-alginate as much as 0.6% (p6) produced the best quality surimi. |
