KARAKTERISTIK SURIMI IKAN LELE (Clarias sp.) DENGAN PROSES DEFATTING DAN PENAMBAHAN EGG WHITE POWDER

ABSTRACT
The problem with catfish surimi is the low ability to form gel. However, the problem with catfish surimi is its low gel-forming ability which can affect the derivative products. So it is necessary to carry out a defatting process with Sodium Bicarbonate (NaHCO3) and add food additives such as Egg White Powder (EWP). The purpose of this study was to determine the interaction of soaking and the addition of Egg White Powder (EWP) on the characteristics of catfish surimi, to determine the effect of soaking on the characteristics of catfish surimi, and to determine the effect of the addition of Egg White Powder (EWP) on the characteristics of catfish surimi. This study consisted of 2 factors, the duration of soaking with 3 levels, 0 minutes, 5 minutes, and 10 minutes and the addition of Egg White Powder (EWP) with 4 concentration levels, namely 0%, 1%, 2%, and 3%. This study consisted of 2 factors, the duration of soaking with 3 levels, 0 minutes, 5 minutes, and 10 minutes and the addition of Egg White Powder (EWP) with 4 concentration levels, namely 0%, 1%, 2%, and 3%. The results showed that there was an interaction (P<0.05) between the time of soaking with Sodium Bicarbonate (NaHCO3) and the addition of Egg White Powder (EWP) on the characteristic parameters of catfish surimi, namely, protein content, ash content, and fat content. The soaking time has a significant effect on the parameters of water content, pH, and white degree. The addition of Egg White Powder (EWP) has a significant effect on the parameters of white degree. However, there is no interaction (P>0.05). However, there was no interaction (P>0.05) in the parameters of moisture content, pH value, texture, and white degree. The best treatment was A2B4 treatment (5- minute immersion and 3% EWP) with 18% protein content, 6.5% fat content, 1.1% ash content, 72% moisture content, pH 7, 66.3% whiteness, and 2220 g/cm2 texture.