FIS 4703 PEMPROSESAN PRODUK AKUATIK FAKULTI PERIKANAN DAN AKUA-INDUSTRI LABORATORY REPORT LAB 7: NUGET IKAN GROUP 12

GROUP MEMBERS:

1. 2. 3. 4. 5. 6. 7.

JURAIDAH BINTI OMAR NURUL AINAA BINTI MOHAMED ROSLI NORFARAHAYU BINTI ABIDIN MUHAMMAD SHAKIRIN BIN SUHAIMI MUHAMMAD ZUHAIRI BIN MOHD ZAKI MOHD IHSAN BIN JALIL WAN MUHAMMAD LUQMAN BIN WAN ROSDI

UK26160 UK26175 UK26317 UK26692 UK26749 UK26146 UK26316

OBJECTIVE To know the procedure in making fish nugget and finger fish product. To know the machine used in product making.

INTRODUCTION Fish nugget and finger fish are plated product that made from surimi. These products are popular as snack food that was favorites by all people, from young to older ages. It contains high nutrient and low cholesterol, where its good for health. It was made from white fish fillet and plated by crunchy breadcrumbs. It can be eaten after fried and recommended to eat while it still hot. These products are stored in frozen at -18C.
PROCEDURE 1. The freeze surimi is cut and the ingredients is weighed accurately

Bread crumbs

Monosodium glutamate and Inosine guanosine

Vegetable fat

Tapioca flour

Salt and sugar

Garlic

Onion

Surimi

2. All the inggredient is mixed by using bowl chopper.

3. The dough produced is shaped by nugget mold.

4. The nugget is overlaided with bread crumb by using the egg as gum.

Bread crumb

5. The nugget is fried and ready to eat.

DISCUSSION Production of fish nugget is used by main component that is surimi. Surimi are added with the onion, garlic, sugar, salt, MSG, IG, corn flour, vegetable fat and tapioca flour. All of the ingredient are mix and put into the mould that has a heart shape and fingerling shapes and then it was deep into the egg then mix up with bread crumb. The fish nugget has nice textured after it fried, compared with the commercial nugget there is no different. We also try their taste and it has a good taste compare with the commercial nugget. We has sale the nugget to public to get the comment from public about it taste and textured. Majority

of give a positive comment about it taste and textured and our also has a good commercial value when it get a more ordered from public. Fish nugget is a good snack to children because it has high protein according of their ingredient that used surimi that 100% from fish meat. The protein in fish is of high quality, containing an abundance of essential amino acids, and is very digestible for people of all ages. Seafood is also generally lower in fat and calories than beef, poultry or pork. Seafood is also loaded with minerals such as iron, zinc and calcium (canned fish with soft, edible bones). Fish are also the richest food sources of three other valuable food factors such as Vitamin D offers uniquely strong bone-building and anti-cancer benefits. CONCLUSION At the end of the lab we are know how the processing of fish nugget and it method in product making. In addition, the ingredient must be mix properly with the correct amount to get the good taste and textured. Most important is hygiene in production must take seriously to prevent contamination and spoilage.

ASSIGNMENT 1) Flow chart of nugget and fish finger production:

Ingredient

The onion and garlic were finely chop into smaller pieces

Surimi are used to produce nugget and fish fingerling. (Cut into smaller size)

The sugar, salt, MSG, IG, corn flour, and vegetable fat, bread crumb, tapioca flour were weight properly.

Put the mixed ingredient into the bowl chopper including the weighted ice.

Then, the mix ingredients are collected.

After through the moulding, it was dip into the egg then mix with the bread crumb.

Lastly, the products are cooked and ready to serve.

Weighted properly the ingredients then shaped it by putting it into the moulded that has a heart shape and fingerling shapes.

2) Compared with the products on the markets, the nuggets we produce are still low quality. Reasons are, its texture is different compared with the product at the market, the surimi still have the bone of the fish, even the colour is a bit lighter, but the taste is considered tasty. 3) By putting variety of cooking can help to improve the quality of the products. For example, combined with the fresh vegetables may improve the taste of the products. Besides that, by using the fresh herbs may also provide a variation of taste with the pungent flavours.