Sains Malaysiana 40(8)(2011): 871–875
Penilaian Kualiti Fizikokimia Nuget Ikan Komersial
(Evaluation
of Physico-Chemical Qualities of Commercial Fish Nuggets)
Desmelati, Mohd KhanAyob*, Aminah Abdullah & Abdul SalamBabji
Program Sains Makanan , Pusat Pengajian
Sains Kimia dan Teknologi Makanan
Fakulti Sains dan Teknologi, Universiti
Kebangsaan Malaysia, 43600 UKM Bangi,
Selangor D.E. Malaysia
Diserahkan:
11 Januari 2010 / Diterima: 17 Januari 2011
ABSTRAK
Sebanyak 6 jenis sampel nuget
ikan komersial yang dipasarkan di Malaysia telah ditentukan komposisi proksimat
(kandungan air, protein, lemak, abu dan karbohidrat), warna, kehilangan
memasak, keupayaan memegang air, aktiviti air dan pH. Hasil analisis menunjukkan
terdapat perbezaan bererti (p<0.05) bagi komposisi proksimat dan ciri-ciri
warna, kehilangan memasak dan keupayaan memegang air. Kandungan air, protein,
lemak, abu dan karbohidrat masing-masing berada dalam julat 58.97-64.58%,
9.30-11.60%, 0.14-5.23%, 1.95-2.84% dan 22.81-23.69%. Nilai L*, a* dan b* bagi
warna, masing-masing adalah antara 49.72-56.80, 16.64-19.57 dan 38.40-59.58.
Walau bagaimanapun tiada perbezaan yang bererti (p>0.05)untuk nilai aktiviti
air dan pH antara sampel nuget ikan.
Kata kunci: Komposisi proksimat;
kualiti fizikokimia; nuget ikan komersil
ABSTRACT
Six samples of commercial fish
nuggets were analysed for their proximate composition (moisture, protein, fat,
ash and carbohydrate content), colour, cooking loss, water holding capacity,
water activity and pH. The results showed that most attributes analyzed were
significantly (p<0.05) different among samples studied. The moisture,
protein, fat, ash and carbohydrate contents varies between 58.97-64.58%,
9.30-11.60%, 0.14-5.23%, 1.95-2.84% and 22.81-23.69%, respectively. The L*, a*
and b* value of the nuggets ranged between 49.72-56.80; 16.64-19.57 and
38.40-59.58, respectively. However there was no significant (p>0.05)
difference in water activity and pH of each nugget sample.
Keywords:
Commercial fish nugget; physico-chemical quality; proximate composition
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*Pengarang untuk surat menyurat; email:
mkhan@ukm.my
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