The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish  (Arius thalassinus) Surimi

Fakhrizal Dwi Ramadhan; Rusky Intan Pratama; Walim Lili

The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish (Arius thalassinus) Surimi

October 2022

Vol-8, Issue-5

Paper ID: 18311

ISSN: 2395-4396

Downloads: 0

Abstract & Details

Research Area

Fishery Technology

Keywords

catfish gel strenght soy protein isolate surimi

Abstract

The objectives of this research were to identify the best concentration of the addition of soy protein isolate on the strength of surimi ariid catfish surimi. This research was carried out in July 2019 at the Fishery Products Processing Laboratory, FPIK Unpad. The method used in this research was an experimental method with five treatments adding different concentrations of soy protein isolate to ariid catfish surimi by 0%, 8%, 10% 12%, and 15% and 15 panelists as tests. Observations were made based on organoleptic tests which included folding test and teeth-cutting test by semi-trained panelists, gel strength test, water content test, protein test, and pH test. The results showed that the addition of 10% soy protein isolate got the best results with an average folding test of 3.86, teeth-cutting test of 6.99, gel strength 912.65 gForce, water content 76.50%, protein content 18.53%, and pH 6,78.

License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Information

#	Name	Institute / Affiliation
1	Fakhrizal Dwi Ramadhan	Faculty of Fisheries and Marine Sciences, University of Padjadjaran, Bandung, Indonesia
2	Rusky Intan Pratama	Faculty of Fisheries and Marine Sciences, University of Padjadjaran, Bandung, Indonesia
3	Walim Lili	Faculty of Fisheries and Marine Sciences, University of Padjadjaran, Bandung, Indonesia

How to Cite

Use the following formats to cite this article in your research.

APA Style

Ramadhan, Fakhrizal Dwi, Pratama, Rusky Intan, & Lili, Walim (2022). The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish (Arius thalassinus) Surimi. International Journal of Advance Research and Innovative Ideas In Education, 8(5), 932-937.

MLA Style

Ramadhan, Fakhrizal Dwi, et al. "The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish (Arius thalassinus) Surimi." International Journal of Advance Research and Innovative Ideas In Education, vol. 8, no. 5, 2022, pp. 932-937.

IEEE Style

Fakhrizal Dwi Ramadhan, Rusky Intan Pratama, and Walim Lili, "The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish (Arius thalassinus) Surimi," International Journal of Advance Research and Innovative Ideas In Education, vol. 8, no. 5, pp. 932-937, 2022.

Vancouver Style

Ramadhan Fakhrizal Dwi, Pratama Rusky Intan, Lili Walim. The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish (Arius thalassinus) Surimi. International Journal of Advance Research and Innovative Ideas In Education. 2022;8(5):932-937.

Harvard Style

Ramadhan, Fakhrizal Dwi, Pratama, Rusky Intan, & Lili, Walim (2022) 'The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish (Arius thalassinus) Surimi', International Journal of Advance Research and Innovative Ideas In Education, 8(5), pp. 932-937.

Chicago Style

Ramadhan, Fakhrizal Dwi, Rusky Intan Pratama, and Walim Lili. "The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish (Arius thalassinus) Surimi." International Journal of Advance Research and Innovative Ideas In Education 8, no. 5 (2022): 932-937.

Turabian Style

Ramadhan, Fakhrizal Dwi, Rusky Intan Pratama, and Walim Lili. "The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish (Arius thalassinus) Surimi." International Journal of Advance Research and Innovative Ideas In Education 8, no. 5 (2022): 932-937.