Abstract:
The objective of this study is to determine the effect of CaCb (0%, 0.2%, 0.4% and 0.6%)
and potato starch (0%, 1.0%, 2.0%, 3.0%, 4.0% dan 5.0%) addition on the gel properties
of silver catfish surimi. The study found that there is an interaction between CaCh and
potato starch addition. In general, increase in CaCb concentration up to 0.4% caused
increase in deformation, water holding capacity and whiteness of silver catfish surimi gel.
Besides, increasing of the potato starch concentration up to 4.0% also caused increase in
deformation, water holding capacity and whiteness of surimi gel. However, for breaking
force and gel strength, addition of up to 0.6% CaCh and up to 5.0% potato starch gave
increased breaking force and gel strength of surimi gel. The study also shows that
addition of CaCb and potato starch above this maximum limit gave vice versa effect to
the surimi gels. Addition of 0.4% CaCb and 4.0% potato starch gave 121.05% increase
in deformation, 63.21 % in whiteness and 98.45% increase in water holding capacity as
compared to that of control (without any additive) were shown in this study. While for
breaking force and gel strength, 124.10% and 367.38% increase was obtained by addition
of 0.4% CaCb and 5.0% potato starch compared to control surimi gel. Since there is a
relationship between water holding capacity and gel strength, combination of 0.4% CaCb
and 5.0% potato starch give the good yield in both water holding capacity and gel
strength. In addition, microstructure observation of surimi gel shows that the gel prepared
with 0.4% CaCb and 4.0% potato starch exhibited a finer, more compact and smaller
voids compared to other gel samples. This study shows that CaCb and potato starch are
potential additives to improve gelling properties of silver catfish surimi.
