PENGEMBANGAN DAN EVALUASI PRODUK EBI KINCHAKU SURIMI IKAN KAKAP PUTIH (Lates calcarifer B.) DAN IKAN KUWE (Caranx sexfasciatus Q.G.)

Ebi kinchaku is one of the frozen fish processed food products where texture is important in determining
product quality. The main raw material in making ebi kinchaku is surimi. The raw materials that have
been used so far often produce surimi quality with low gel strength levels. This study aims to provide
an alternative solution to ebi kinchaku products by developing surimi raw materials, namely white
snapper (Lates calcarifer B.) and kuwe fish (Caranx sexfasciatus Q. G.) so that evaluation can be
carried out. The research method used a Randomized Block Design (RAK) with one treatment factor,
namely the type of fish P1 (white snapper) and P2 (kuwe fish). The parameters tested included chemical
parameters of surimi (water and protein content), physical parameters of surimi (gell strength and
degree of whiteness), chemical parameters of ebi kinchaku (proximate) and organoleptic (color, aroma,
taste and texture). Standard requirements for surimi SNI 2694-2013 and Standard requirements for ebi
kinchaku SNI 7756 2013. The results of the study showed that the best surimi treatment was kuwe fish
surimi with water content (72.31%), protein (7.60%), gel strength (987.078 g/cm2) and whiteness
(53.44%). The best ebi kinchaku product was kuwe fish surimi ebi kinchaku with water content
(57.09%), ash (1.88%), protein (7.44%), fat (14.04%), carbohydrate (19.55%) with the best
organoleptic parameters color (rather light), aroma (slightly fishy), taste (slightly fishy) and texture (slightly chewy).