Sekarsari, Shinta Ayu (2018) Pengaruh Penambahan Konsentrasi Ekstrak Jahe (Zingiber Officinale) Dan Lama Penyimpanan Terhadap Kadar Protein, Albumin, Organoleptik Puding Ikan Gabus (Ophiocephalus Striatus). Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan gabus (Ophiocephalus striatus) adalah ikan buas yang dapat bertahan hidup di air tawar Ikan gabus memilki kandungan protein 25,1%, albumin 6,2% dan 0,001741% Zn. Kadar albumin pada plasma ikan gabus sebesar 60% dengan mineral Zn yang dapat mempengaruhi perkembangan sel dan juga membentuk jaringan sel yang baru seperti saat setelah operasi agar lebih cepat dalam penyembuhan luka. Jahe (Zingiber officinale) merupakan rempah di Indonesia yang sering digunakan sebagai penyedap rasa pada makanan .Jahe mempunyai beberapa kandungan salah satunya yaitu minyak atsiri. Pada minyak atsiri terdapat senyawa diantaranya zingeron, zingiberal, limonene, felandren, zingiberen, sitral, oleoresin, kamfena, borneol, sesquiterpen, sineol, vitamin A,B dan C, serta senyawa polifenol dan flavonoid. Salah satu kandungan pada jahe yaitu adalah sebagai zat antimikroba yang bersifat antibakteristatik. Penetapan umur simpan dan parameter sensori sangat penting pada tahap penelitian dan pengembangan produk pangan baru. Faktor yang sangat berpengaruh terhadap penurunan mutu produk pangan adalah perubahan kadar air dalam produk. Selain kadar air, kerusakan pangan dipengaruhi oleh terjadinya oksidasi atau hidrolisis komponen bahan pangan. Penelitian ini bertujuan Untuk mengetahui pengaruh penambahan ekstrak jahe dan lama penyimpanan terhadap kandungan gizi dan organoleptik puding ikan gabus. Pada nelitian ini didapatkan hasil Perlakuan terbaik terdapat pada penambahan konsentrasi ekstrak jahe 14% dengan lama masa simpan 0 hari dengan kadar protein 4,16%, kadar albumin 0,11%, kadar lemak 0,18%, kadar abu 2,41%, kadar air 67,49%, sineresis 0,00, tekstur 14,43%, TPC 1,80. hedonik aroma 2,01 (agak kurang suka), hedonik rasa 3,83 (suka), hedonik warna 3,10 (agak suka), skoring aroma 2,28 (cukup suka), skoring rasa 3,83 (suka), skoring warna 1,92 (kurang suka).
English Abstract
Fish cork (Ophiocephalus striatus) was a fish wild beast or by accident who can survive in freshwater fishes of the cork owns the moisture content of a protein 25,1%, albumin 6,2% and 0,001741% Zn. The nature of all that albumin on plasma fish cork as much as 60% with mineral Zn that can be influenced the development of the of a cell and also forming a network new ones are being as was the case after surgery in order to be more quickly in the healing of a sore. Ginger (Zingiber officinale) is spices in indonesia often used as flavoring flavor to food. Ginger have some the womb one of them is volatile oil.On oil volatile there are compound of them zingeron, zingiberal, limonene, felandren, zingiberen, sitral, oleoresin, kamfena, borneol, sesquiterpen, sineol, vitamin a, b and c, and compound polifenol and flavonoid.One of the womb in ginger which is as a antimikroba that is antibakteristatik.The determination of age store and parameter sensory very important at the research and development food products new. Factors that is a very influential to a decrease in the quality of food products is change the water level in the product. Besides the water level, damage food affected by the happening oxidation or hydrolysis components foodstuffs.Research aims to understand the influence of the addition of extract ginger and long storage to the womb nutrition and organoleptik pudding fish cork. In this obtained the results of treatment best there are in the increase of concentration extract ginger 14% with long past save 0 day with levels of a protein 4,16%, albumin lower levels 0, 11%, the fat 0.18%, the ashes 2,41%, the water level 67,49%, sineresis 0.00, texture 14,43%, tpc 1,80, hedonik scent 2.01 (dislike of), hedonik think 3,83 (somewhat dislike of), hedonik color 3,10 (somewhat dislike of), skoring scent 2.28 (dislike of), skoring think 3,83 (somewhat dislike of), skoring color 1,92 (very dislike of). Keyword : Albumin fish cork, Extract ginger, Long storage, Pudding.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPR/2018/176/051804331 |
| Uncontrolled Keywords: | Albumin ikan gabus , Ekstak Jahe, Lama penyimpanan, Puding. |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.337 4 Specific food from plant crops (Cacao) > 641. 338 3 Specific food from plant crops (Ginger) |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Manajemen Sumberdaya Perairan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 26 Jun 2018 04:26 |
| Last Modified: | 24 Oct 2021 06:05 |
| URI: | http://repository.ub.ac.id/id/eprint/11608 |
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