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Title: :  The Effect of Soy Protein Isolate Addition on Gel Strenght of Ariid Catfish (Arius thalassinus) Surimi
PaperId: :  18311
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 8 Issue 5 2022
DUI:    16.0415/IJARIIE-18311
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Fakhrizal Dwi RamadhanFaculty of Fisheries and Marine Sciences, University of Padjadjaran, Bandung, Indonesia
Rusky Intan PratamaFaculty of Fisheries and Marine Sciences, University of Padjadjaran, Bandung, Indonesia
Walim LiliFaculty of Fisheries and Marine Sciences, University of Padjadjaran, Bandung, Indonesia

Abstract

Fishery Technology
catfish, gel strenght, soy protein isolate, surimi
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.

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IJARIIE 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 Volume 8 Issue 5 2022 Page 932-937
MLA 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 8.5(2022) : 932-937.
APA Fakhrizal Dwi Ramadhan, Rusky Intan Pratama, & Walim Lili. (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.
Chicago 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 8, no. 5 (2022) : 932-937.
Oxford 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, 2022, p. 932-937. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/The_Effect_of_Soy_Protein_Isolate_Addition_on_Gel_Strenght_of_Ariid_Catfish___Arius_thalassinus__Surimi_ijariie18311.pdf (Accessed : ).
Harvard Fakhrizal Dwi Ramadhan, Rusky Intan Pratama, and Walim Lili. (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. 932-937IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/The_Effect_of_Soy_Protein_Isolate_Addition_on_Gel_Strenght_of_Ariid_Catfish___Arius_thalassinus__Surimi_ijariie18311.pdf (Accessed : )
IEEE 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, Sep-Oct 2022. [Online]. Available: https://ijariie.com/AdminUploadPdf/The_Effect_of_Soy_Protein_Isolate_Addition_on_Gel_Strenght_of_Ariid_Catfish___Arius_thalassinus__Surimi_ijariie18311.pdf [Accessed : ].
Turabian 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 [Online]. volume 8 number 5 ().
Vancouver 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 [Internet]. 2022 [Cited : ]; 8(5) : 932-937. Available from: https://ijariie.com/AdminUploadPdf/The_Effect_of_Soy_Protein_Isolate_Addition_on_Gel_Strenght_of_Ariid_Catfish___Arius_thalassinus__Surimi_ijariie18311.pdf
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