Komposisi Proksimat Nikumi (Surimi-like) Curing
pada Beberapa Jenis Daging yang Dicuci (Leached)
dengan Cara Kominusi Berbeda
Proximate Composition of Cured Nikumi (Surimi-like) of Some Meat Kinds Washed (Leached)
by Different Comminution Methods
Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu
Jalan Raya Kandang Limun Bengkulu Telp. (0736) 21170 Pst 219.
This research was conducted to study the effect of leaching methods and kinds of meat on the proximate composition of Nikumi (surimi-like). The experimental design used a completely randomized factorial design (3 X 3) with three replications. The first factor was leaching methods with 3 levels (no washing [P1], washed in 1.5 x 1.5 x1.5 cm sizes [P2] and washed in minced meat [P3]). P1 was minced directly without washed while P2 was minced after washed and then dewatered (pressed). P3 was minced first and washed and dewatered. Washing was conducted once as long as 1 minute. By using cold water (5 – 10oC). The second factor was kind of meat: Horse (D1), Lamb (D2) and Beef (D3). The results of this research indicated that neither interaction effect between leaching and kind of meat nor effect of leaching were significant on the proximate composition of nikumi (P>0.05). Kind of meat influenced significantly on the fat content of nikumi (P<0.01). The fat content of lamb nikumi was significant higher than others (P<0.01).
Key Word: Leaching methods, surimi-like, meat, proximate.
Jurnal Sain Peternakan Volume 2 Nomor 2, Juli – Desember 2007. Hal 91-95.