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Surimi is a minced fish commonly used as a raw material for fish jelly production. A strong gel formation in surimi can support fish jelly products to be compact, elastic, and durable. Gelatin is known to function as a gelling agent in food products. This study aimed to determine the characteristics of tilapia scale gelatin and the effect of adding tilapia scale gelatin to threadfin bream surimi on the characteristics of kamaboko. The gelatin analysis included yield, moisture content, ash content, pH, viscosity, setting point, and molecular weight. Surimi analysis included pH, texture profile (hardness, springiness, cohesiveness, and chewiness), water holding capacity, and whiteness. The yield and temperature points of tilapia scale gelatin gel were 13.01±0.59% and 18.17±0.28 oC. The gelatin characteristics of tilapia scales in this study met SNI 8622:2018 and GMIA 2019. The treatment of variations in the gelatin concentration of tilapia scales on surimi had a significant effect on the pH characteristics of surimi, whiteness, hardness, and chewiness of kamaboko. |
