Simpulan Penggunaan Bahan Pencuci Alkali dan Perendaman Filet dalam Pembuatan Surimi pada Formulasi Pempek Patin (Pangasius pangasius)

57 Kim JM, Liu CH, Eun JB, Park JW, Oshimi R, Hayashi K, Ott B, Aramaki T, Sekine M, Horikita V, Fujimoto K, Alkawa T, Welch L, Long R. 1996. Surimi from fillet frames of channel of catfish. Journal of Food Science 61: 428–438. Kim JM, Lee CM. 1987. Effect of starch of textural properties of surimi gel. Journal of Food Science 523: 722–725. Komariah S. 1995. Telaah teknologi proses dan pemasaran pada industri kecil empek-empek dan kemplang Palembang [laporan praktik lapang]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Lanier TC. 2000. Surimi gelation chemistry. Di dalam: Park JW, editor. Surimi and Surimi Seafood . New York: Marcel Dekker, Inc. hlm 237-266. Lanier TC, Hart K, Martin RE. 1991. A manual of standard methods for measuring and specifying the properties of surimi . Washington DC: National Fisheries Institute. Lee CM. 2002. Role of hydrodynamically active biopolymeric ingredients in texture modification and physical stabilization of gelbased composite foods. Journal of Food Science 67: 902–908. Liu R, Zhao SM, Liu YM, Yang H, Xiong SB, Xie BJ, Qin LH. 2010. Effect of pH on the gel properties and secondary structure of fish myosin. Food Chemistry 121: 196–202. Mao L dan Wu T. 2007. Gelling properties and lipid oxidation of kamaboko gels from grass carp Ctenopharyngodon idellus influenced by chitosan. Journal of Food Engineering 82: 128–134. Moorthy SN. 2000. Tropical sources of starch. Di dalam: Eliasson AC, editor. Starch in Food: Structure, Function and Applications . North America: CRC Press. hlm 321-360. Negbenegor CA, Godiya AA, Igene JO. 1999. Evaluation of Clarias anguillaris treated with spice Piper guineense for washed mince and kamaboko-type product. Journal of Food Composition and Analysis 12: 315-322. Niwa E. 1992. Chemistry of surimi gelation. Di dalam: Lanier TC, Lee CM, editors. Surimi Technology. New York: Marcel Dekker, Inc. hlm 389-428. Nurjanah, Trilaksani W, Kustiariyah. 2004. Teknologi Preparasi Hasil Perikanan. Bogor: Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor. Okada M. 1992. History of surimi technology in Japan. Di dalam: Lanier TC, Lee CM, editors. Surimi Technology. New York: Marcel Dekker, Inc. hlm 3-21.