Milkfish is one type of fish that can be used as raw material for surimi. However, previous
research indicated that the quality of surimi powder produced from milkfish needed some
improvements in order to produce surimi with good texture and strength gel. The addition
of microbial transglutaminase (MTGase) enzyme is expected to produce surimi with better
gel characteristics. The research objectives were to determine the best enzyme
concentration and reaction time in the formation of surimi gel and to determine the effect
of enzyme addition on the physical and chemical characteristics of surimi gel produced.
The research was divided into two stages: 1) preparation for making surimi, and 2)
determination of enzyme concentration and reaction time for surimi gel formation. The
research treatment consisted of two factors, which were enzyme concentration (0, 0.1, 0.3,
0.5 units/g of surimi) and reaction time (0, 30, 60 mins). The observation parameters
consisted of yield, gel strength, whiteness, pH, water content, protein content, and fat
content. The results showed that the best concentration of MTGase enzyme was 0.5 units/
g with a reaction time of 60 mins. The addition of transglutaminase enzyme gave an effect
significantly on gel strength, whiteness, protein content, and fat content in the milkfish
surimi gel produced.