LAPORAN BIOKIMIA PERAIRAN KE-3 Kamis, 3 Maret 2016 KARAKTERISTIK BAKSO IKAN PAYUS (Elops hawaiensis) DENGAN FREKUENSI PENCUCIAN YANG BERBEDA Yeshi Julyas Ristiana 4443140623 Kelompok 5 JURUSAN PERIKANAN FAKULTAS PERTANIAN UNIVERSITAS SULTAN AGENG TIRTAYASA 2016 Abstrack One of the business diversification of fisheries products to be developed and the opportunity to add value added is the fish balls. The purpose of this practicum diadakanya is evaluating the characteristics of fish balls payus (Elops hawaiensis) with different washing frequency. The practicum was held on Thursday, March 3, 2016 in the Laboratory of Aquatic Product Processing Technology (TPHP) Department of Fisheries. Tools and materials used are spoons, scales, labels, plastic gloves, panic boiler, tissue, container basins, plates, and bowls. While the materials are in use that surimi, tapioca flour, salt, garlic, pepper powder, egg white, fried onion, flavoring, and water. Resulting in a Test Bite 6.7 (elastic still tend to be quite strong thanks), Fold Test 4.2 (not crack when folded 1 time (1/2 circle)). Test Spice 3.35 (Neutral approached the like), Color Test 3.6 (neutral approach like), Test Texture 3.5 (neutral approach like), and the Taste Test 3.5 (neutral approach like). In conclusion treatment proportion of tapioca and fish meat payus affect the texture, A: color, firmness, Spice and flavor. Keyword : Fish Payus (Elops hawaiensis), Frequency Laundering and Meatballs Fish, Abstrak Salah satu usaha diversifikasi produk perikanan yang dapat dikembangkan dan berpeluang menambah nilai tambah adalah bakso ikan. Tujuan dari diadakanya praktikum kali ini ialah mengevaluasi karakteristik bakso ikan payus (Elops hawaiensis) dengan frekuensi pencucian yang berbeda. Adapun praktikum dilaksanakan pada hari Kamis tanggal 3 Maret 2016 di Laboratorium Teknologi Pengolahan Hasil Perairan (TPHP) Jurusan Perikanan. Alat dan bahan yang di gunakan ialah Sendok, timbangan, label, sarung tangan plastic, panic perebus, tissue, wadah baskom, piring, dan mangkok. Sedangkan bahan- bahan yang di gunakan yaitu surimi, tepung tapioca, garam, bawang putih, lada bubuk, putih telur, bawang goring, penyedap rasa, dan air secukupnya. Hasilnya yaitu Uji Gigit 6,7 (kekenyalanya masih di terima cenderung cukup kuat kekenyalanya), Uji Lipat 4,2 (tidak retak ketika dilipat 1 kali ( 1 / 2 lingkaran)). Uji Aroma 3,35 (Netral mendekati suka), Uji Warna 3,6 (netral mendekati suka), Uji Tekstur 3.5 (netral