Surimi from Freshwater Fish with Cryoprotectant Sucrose, Sorbitol, and Sodium Tripolyphosphate

Research has been conducted to produce surimi from freshwater fish (tilapia and snakehead fish). In general, this study aims to determine the process of making surimi from freshwater fish so that the concept of fishery product diversification can be applied. The specific purpose is to study the manufacture of surimi from freshwater fish and to investigate the addition of cryoprotectants consisting of sucrose, sorbitol and sodium tripolyphosphate (STPP) with different concentrations on the quality of frozen surimi. A factorial randomized block design consisting of two factors was used. The first factor was the type of fish, namely tilapia and snakehead fish. The second factor was a combination of cryoprotectants which consists of four levels namely K1 = (2% sucrose, 2% sorbitol, and 0.1% STPP), K2 = (3% sucrose, 3% sorbitol, and STPP 0.2%), K3 = (4% sucrose, 4% sorbitol, and 0.3% STPP), K4 = (5% sucrose, 5% sorbitol, and 0.4% STPP). Parameters analyzed were yield, moisture content, ash content, protein content, pH, water holding capacity (WHC) and folding test. The results showed that surimi from snakehead fish species had high yield, moisture content, protein content, and folding test, but had a low WHC value. The best surimi was obtained from snakehead fish which was added cryoprotectant combination of 5% sucrose, 5% sorbitol, and 0.4% STPP. The surimi has a moisture content of 78.91%, protein content of 19.84%, pH 6.38, WHC 2.08%, and folding test of 3.66 (not cracked after the first folding).