IPB University Students Utilize Pangasius Bone to Increase Surimi Gelation

Surimi is a processed fish product with high nutritional content. Consumers prefer surimi with higher gelation level. Ayu Septi Wulandari, Fahri Sinulingga and Devi Kartika Prameswari, students of Department of Aquatic Products Tehcnology, Faculty of Fisheries and Marine Sciences (FPIK) IPB University try to make Japanese threadfin bream surimis with high gelation level. The aim is to increase their gelation using pangasius fish bone.

Ayu as the team leader explained that the by-product of pangasius bone has not been utilized optimally, and the surimi study from tropical fishes like Japanese threadfin bream surimis haven’t been done much.

Generally, the gelation increase using egg whites can cause allergy. “Because of that, we increase gelation with protein from fishes using transglutaminase enzyme activated by nanocalcium from pangasius bone,” said Ayu.

Pangasius bone nanocalcium is made using calcination method with shrinking using nanomilling. Currently, the type of heater that is commonly used is traditional waterbath heater. In this study, a modern heating technology is developed using microwave, which can save time.

The result of the study done by the team advised by Bambang RIyanto, SPi, MSi is in the form of surimi product with an added pangasius bone nanocalcium content. Nanocalcium doesn’t only function to increase gelation but also to provide calcium. The surimis developed by the team are ready to consume with heating using microwave.

With this idea they manage to get funding from Kemenristekdikti through the Student Creativity Program in Research (PKMPE) 2019. “Surimi has better gelation if added nanocalcium; good gelation is liked by the consumers. Besides that, nanocalcium can help fulfil consumers’ calcium needs,” she said. (Ard)