Karakteristik Proximate dan Fisika Premium Fish Patties (Clarias sp.) dengan Formulasi Subtitusi Daging Ayam Potong (Gallus gallus domesticus)


  • Bayu Kusuma Brawijaya University
  • Sri Dayuti Brawijaya University
  • Eko Waluyo Brawijaya University
  • Angga Wira Perdana Brawijaya University
  • Ahmad Fahmi Syihab Q.R.M. Brawijaya University
  • Intan Yusuf Habibie Brawijaya University




fish, patties, characteristic, substituted, chicken


The use of catfish for premium fish patties products has a weakness in the low of gel strength. The substitution of catfish with chicken is expected to solve this problem. Three substitution formulations of catfish using chicken were carried out experimentally to determine the proximate variables and physics of premium fish patties. The results showed that the substitution of catfish using chicken in premium fish patties greatly affected the physical characteristic, especially texture. This is in contrast to the results that the substitution treatment does not affect the proximate and color characteristics.

Author Biographies

Bayu Kusuma, Brawijaya University

Fisheries Product and Technology

Sri Dayuti, Brawijaya University

Fisheries Product and Technology

Eko Waluyo, Brawijaya University

Fisheries Product and Technology

Angga Wira Perdana, Brawijaya University

Fisheries Product and Technology

Ahmad Fahmi Syihab Q.R.M., Brawijaya University

Fisheries Product and Technology

Intan Yusuf Habibie, Brawijaya University



AOAC. 2010. Ofï¬cial Methods of Analysis, Association of Ofï¬cial Analytical Chemists, AOAC. Arlington, Virginia, USA.

Al-Blulushi, I.M., Kasapis, S., Al-Oufi, H, Al-Mamari, S. 2005. Evaluating the quality and storage stability of fish burgers during frozen storage. Fisheries Science, 71:648-654.

Asyari, M., Afrianto, E., Pratama, R.I. 2016. Fortifikasi surimi lele dumbo sebagai sumber protein terhadap tingkat kesukaan donat ubi jalar. Jurnal Perikanan Kelautan, 7(2): 71-79.

Bilek, A.E dan Turhan, S. 2009. Enhanchment of the nutritional status of beef patties by adding flaxseed flour. Meat Science, 82(4): 472-477.

Buyck, M.J., Seideman, S.C., Quenzer, N.M., Donnelly, L.S. 1982. Physical and sensory properties of chicken patties made with various levels of fat and skin. Journal of Food Protection, 45(3): 214-217.

Gimenez, B., Gomez-Guillen, M.C., Perez-Mateoz, M., Montero, P., Marquez-Ruiz, G. 2010. Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing films during frozen storage. Food Chemistry, 124(4): 1393-1403.

Kumar, S. dan Aalbersberg, B. 2006. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking: 1. Proximates, carbohydrates and dietary ï¬bre. Journal of Food Composition and Analysis, 19: 302–310.

Kose, S., Balaban, M.O., Boran, M., Boran G. 2009. The effect of mincing methods on the quality of refrigerated whiting burgers. International Journals of Food Science and Technology, 44:1649-1660.

Meullenet, J.F., Lyon, B.G., Carpenter, J.A., Lyon, C.E. 1998. Relationship between sensory and instrumental texture profile attributes. Journal of Sensories Studies, 13:77-93.

Muhammad, W.N. dan Andriyanto, S. 2013. Menejemen budidaya ikan Lele Dumbo (Clarias gariepenus) di kampung lele, Kabupaten Boyolali, Jawa Tengah. Media Akuakultur, 8(1): 63-71.

Tang, S., Perry, J.P., Sheehan, D., Buckley, D.J., Morrissey, P.A. 2001. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research Inbternational, 34(8):651-657.

Yovanda, A.G., Dewi, E.N., Amalia, U. 2015. Karakteristik Fish burger dari Surimi Ikan Lelel (Clarias sp.) dengan Penambahan Egg White Powder. Prosiding Seminar Nasional PATPI, Semarang.