Pengaruh Perendaman dengan Asam Cuka dan Sodium Bikarbonat, serta Perlakuan Blansing terhadap Karakteristik Keripik Kulit Ikan Patin (Pangasius hypophthalmus)

Abstract

The pangasius (catfish) fillet industry produces fish skin as a by-product by 7-8%. To increase its value-added, catfish skin can be processed into a snack of skin chips. This study aimed to examine the effects of soaking fish skin in a solution of vinegar and sodium bicarbonate (NaHCO 3 ) and its combination with blanching in hot water on the characteristics of the catfish skin chips produced. The skin of the catfish before being coated with flour and fried was soaked in a solution of 3% (v/v) vinegar or 1% (w/v) NaHCO 3 solution for 15 minutes, and a combination of soaking vinegar by blanching and NaHCO 3 by blanching with hot water at a temperature of 70-80 ° C for 2 minutes. As a control, skin that was only blanched and without treatment was also observed. The experiment was carried out with 3 replications. The results showed that the combination of soaking in 1% (w/v) NaHCO 3 solution and blanching in hot water at 70-80 ° C for 2 minutes resulted in catfish skin chips that had the most favorable appearance, aroma, crispness, and overall acceptance by the panelists. The catfish skin chips contained protein of 28.93±0.71%, a fat content of 31.89±1.52%, ash of 3.31±0.19%, the water of 2.40±0.38%, and a TBA value of 0.14±0.02 mg MDA/kg. Catfish skin chips with this treatment had a brightness level with the highest L* value, a low +a* value (degree of redness), and +b*(yellowish), and a crispier texture, which were significantly different (p<0.05) from the catfish skin chips treated with soaking in an acid solution and control.