Nugroho, Nur Ainun Ario (2018) Pengaruh Penambahan Asap Cair Terhadap Kualitas Dan Daya Simpan Bakso Ikan Lele Dumbo (Clarias Gariepinus). Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan merupakan salah satu sumber protein hewani yang banyak dikonsumsi masyarakat. Namun ikan cepat mengalami proses pembusukan, oleh sebab itu perlu dilakukan pengolahan ikan lebih lanjut. Salah satu jenis ikan lele yang populer di masyarakat adalah lele dumbo. Ikan lele dumbo memiliki kelebihan dan kekurangan. Kelebihan dari ikan lele dumbo adalah rasa enak dan kandungan gizinya cukup tinggi. Kekurangannya adalah kandungan air yang tinggi menyebabkan daging ikan mudah rusak. Oleh karena itu diperlukan proses pengolahan lebih lanjut. Salah satu produk olahan dari ikan lele dumbo adalah Bakso. Bakso merupakan produk yang dikenal dan disukai oleh masyarakat. Untuk mempertahankan daya awet bakso ikan digunakan bahan alami salah satunya asap cair. penggunaan asap cair pada bahan pangan merupakan suatu cara untuk mengawetkan daging serta olahannya dengan mengabungkan antara penggunaan panas dan zat kimia yang dihasilkan dari pembakaran kayu. Penelitian mengenai penambahan asap cair pada produk pangan terutama pada bakso ikan sangat kurang, oleh karena itu pada penelitian ini menggunakan asap cair sebagai bahan pengawet alami dengan mencampur pada adonan bakso ikan lele. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan asap cair terhadap kualitas dan mengukur daya simpan bakso ikan lele dumbo selama 0,24 dan 48 jam. Hasil penelitian diolah Rancangan Acak Kelompok (RAK) sederhana dengan menggunakan 3 kali ulangan. Hasil penelitian tahap I menunjukkan bahwa penambahan asap cair pada bakso ikan lele dengan konsentrasi 0 %, 2,5%, 5 %, 7,5% dan 10% berpengaruh nyata terhadap karakteristik fisik dan kimia bakso ikan lele meliputi kadar air, kadar protein, kadar lemak, kadar karbohidrat, kadar abu, rasa, aroma, kenampakan, tekstur dan tingkat kekenyalan. Penambahan asap cair pada bakso ikan lele dengan konsentrasi 0 %, 2,5%, 5 %, 7,5% dan 10% didapatkan hasil kualitas yang terbaik yaitu dengan penambahan asap cair konsentrasi 2,5%. Hasil terbaik tersebut memiliki kadar air 24,21%, kadar protein 12,24%, kadar lemak 3,24%, kadar abu 14,62%, karbohidrat 46,24%, tingkat kekenyalan 8,6 Nm, rasa 4,10%, aroma 4,40%, kenampakan 4,65% dan tekstur 4,95%. Sedangkan pada penelitian tahap II dapat disimpulkan bahwa penambahan asap cair pada bakso ikan lele dumbo yang diukur daya simpannya berpengaruh nyata terhadap karakteristik fisik dan kimia bakso ikan lele meliputi pH, TPC (Total Plate Count) , aktivitas air, aroma, tekstur dan kenampakan.
English Abstract
Fish is one source of animal protein that is widely consumed by society. But fish has weakkness which is fast decomposition, therefore further handling process are needed. Dumbo catfish is one of the popular fish on the society foods. Dumbo catfish has advantages and disadvantages. The advantages is dumbo catfish are having a good taste and has the nutritional content which is quite high. The disadvantages is the high water content of dumbo catfish which causing its meat easily rotten. Therefore further food processing are needed. One of the food processing product of dumbo catfish is Fishballs. Fishball is a well known on society. To maintain the durability of fishballs some natural ingredients has been added, one of them are using liquid smoke. The using of liquid smoke in foods is a way to preserve meats and its other meats products by combining between the using of heat and nature chemicals contain which produced from wood burning. Research on the addition of liquid smoke in food products especially in fishballs are very less, therefore in this study the methode is using liquid smoke as a natural preservative by mixing liquid smoke in the fishballs dough. The purpose of this study was to determine the effect of liquid smoke addition on quality and measure the shelf life of dumbo catfish fishballs for 0, 24 and 48 hours. The result of the experiment was processed by simple Randomized Block Design (RAK) using 3 replications. The results of the first phase research showed that the addition of liquid smoke in dumbo catfish fishballs with 0%, 2.5%, 5%, 7,5% and 10% concentrations had significant effect on physical and chemical characteristics of catfish fishballs including moisture content, protein content, fat content, carbohydrate content, ash content, flavor, taste, appearance, texture and elasticity level. The addition of liquid smoke in dumbo catfish fishballs with concentration 0%, 2.5%, 5%, 7,5% and 10% got best quality result with addition of smoke smoke concentration 2,5%. The best results have a water content of 24.21%, 12.24% protein content, 3.24% fat content, ash 14.62%, 46.24% carbohydrate, 8.6 Nm resilience, 4.10% taste, 4.40% flavor, 4.65% appearance and 4.95% texture. From the second phase research can be concluded that the addition of liquid smoke in dumbo catfish meatballs which measured its saving ability significantly influence physical and chemical characteristics of catfish meatballs include pH, TPC (Total Plate Count), water activity, aroma, texture and appearance.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPR/2018/648/051806570 |
| Uncontrolled Keywords: | Bakso, Ikan Lele Dumbo, Asap Cair, Kualitas- Fishballs, Dumbo Catfish, Liquid Smoke, Quality |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.39 Game and seafood > 641.392 Game and seafood (Catfishes, Cichlidae, Milkfish, Mackerel) |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Manajemen Sumberdaya Perairan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 28 Nov 2018 07:37 |
| Last Modified: | 25 Mar 2019 03:42 |
| URI: | http://repository.ub.ac.id/id/eprint/12946 |
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