UTILIZING OF DARK MEAT TUNA FISH (Thunnus sp. ) AND TRASH FISH SURIMI IN THE PROCESSING OF FISH BURGER
Abstract
Trash fish as by-catch includes a wide variety of species caught in shrimp fishing and usually is under utilizied while produced in a great number. Weakness of trash fish are small in measure with bone system, big husk and scale which resulting amount of yield flesh to be utilized relative small. So that, in processing a product require addition of order fish flesh. The objectives of this research were to study the amount of yield of minced fish that can utilizied for fish burger, quality and calory value of the product, and the level of panelists acceptance. Fish burger made from trash fish, used 2 (two) species as gulamah / Silver Pennah Croaker (Argyrosomus amoyensis), senangin / Fourfinger Threadfin (Elentheroma tetradactylum), and dark meat of Tuna (Thunnus sp). Minced fish of these two species was mixed with tuna flesh by ratio 1:1 (gulamah tuna) (A1), 1:2 (senangin tuna) (A2), 1:3 (gulamah tuna) (A3), 1:4 (senangin tuna) (A4), trash minced fish (gulamah senangin) (A5) and dark meat tuna minced fish (A6) as control. Research design applied was Complete Randomized Design with 4 replications. The result showed that amount of yield of minced fish are 47.8 % gulamah), 33.9 % (senangin) and 4.4 % (dark meat of tuna). The quality of fish burger products water content 46.00-53.93 %, protein content 12.78- 20.84%, fat content 12.83-19.52%, ash content 2.32-3.33%, and carbohydrate content 11.61- 17.36% (by-difference). Calory value 253.8-286.9 kcal. Sensory/orgaoleptic test value of this product is 7,04. – 7,93 (aspire). Treatment of minced of gulamah mixed with tuna 1:3 (A3), the fish burger with the best quality as it was by indicated by the water content 50.22%, protein content 20.84% and fat content 12.83%.
Keywords : Dark meat tuna, trash fish, minced fish, amount of yield, fish burger
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