Surimi

• Miofibril (larut pada garam)

• Sarkoplasma (larut dalam air)

• Stroma (mempertahankan struktur daging)

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​PROTEIN PADA IKAN

Olahan daging ikan setengah jadi

Berbentuk pasta daging ikan beku

Melalui tahapan proses :
penggilingan, Pencucian, pnghilangan lemak, pengepresan, dan bahan tambahan cryoprotectant, pengepakan, pembekuan,

M

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​Mengapa Surimi

• Meningkatkan nilai ekonomis ikan

• Memperpanjang umur simpan ikan

• Mempermudah penyimpanan dan pengiriman

• Diversifikasi produk olahan ikan

​Secara Mekanisasi
(Proses Kontinyu)

​Secara manual
(Proses Batch)

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​Alat-alat