Murfi, Haris (2013) Pengaruh Konsentrasi Asam Sitrat dan Lama Perendaman yang Berbeda Terhadap Kualitas Nugget Ikan Pari (Himantura sp). Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mendapatkan konsentrasi asam sitrat terbaik dan untuk mengetahui lama perendaman daging ikan yang optimal untuk menghasilkan nugget ikan pari dengan kualitas terbaik. Penelitian ini dilaksanakan di Laboratorium Biokimia, Laboratorium Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan serta Laboratorium Sentral Ilmu Hayati Universitas Brawijaya Malang. Dilaksanakan pada bulan November 2010. Metode yang digunakan dalam penelitian adalah metode eksperimen. Penelitian ini dirancang menggunakan Rancangan Acak Kelompok (RAK) dengan ulangan sebanyak 3 kali. Faktor pertama perendaman dengan konsentrasi asam sitrat dengan 3 level dan faktor kedua lama perendaman dengan 3 level. Variabel bebas dalam penelitian ini adalah perendaman dengan asam sitrat konsentrasi berbeda (C1, C2 dan C3) dan lama waktu perendaman (T1, T2 dan T3). Variabel tergantungnya adalah kualitas nugget ikan pari yaitu uji obyektif dan uji subyektif. Uji obyektif meliputi kadar air, kadar lemak, kadar protein, kadar abu, pH, aw, dan amoniak . Uji obyektif (Organoleptik) meliputi warna, aroma, tekstur dan tekstur. Metode analisa data untuk data parametrik yaitu dengan menggunakan Analisa Sidik Ragam (ANOVA) yang dilanjutkan dengan Uji Beda Nyata Terkecil (BNT) sedangkan untuk data non-parametrik menggunakan metode Uji Friedman. Penentuan perlakuan terbaik dilakukan dengan metode de Garmo. Berdasarkan uji statistik dengan menggunakan RAK, bahwa perlakuan konsentrasi asam sitrat dan lama perendaman yang berbeda berpengaruh nyata terhadap kadar air, kadar protein, kadar lemak, kadar abu, pH dan amoniak. Tetapi memberikan pengaruh nyata terhadap nilai aw. Berdasarkan uji organoleptik menggunakan Uji Friedman konsentrasi asam sitrat dan lama perendaman yang berbeda tidak memberikan pengaruh yang nyata terhadap aroma, warna, tekstur dan rasa. Hasil perhitungan menunjukkan bahwa perlakuan terbaik konsentrasi asam sitrat (C) yang berbeda adalah konsentrasi asam sitrat 1% (C1) dengan nilai kadar air 61.32%, kadar abu 6.63%, kadar protein 21.09%, kadar lemak 6.70%, kadar amoniak 19.97%, nilai pH 5.26, nilai aw 0.76. Parameter organoleptik uji mutu hedonik dengan range 1 – 8 diperoleh aroma sebesar 5.44 (agak menyukai), warna sebesar 5.70 (agak menyukai), tekstur sebesar 5.45 (agak menyukai), rasa sebesar 5.91 (agak menyukai). Hasil perhitungan pada perlakuan lama perendaman (T) yang berbeda didapatkan perlakuan terbaik pada lama perendaman 15 menit (T3) dengan nilai kadar air 63.12%, kadar abu 6.29%, kadar protein 18.12%, kadar lemak 7.72%, kadar amoniak 16.89%, nilai pH 4.86, nilai aw 0.77. Parameter organoleptik uji mutu hedonik dengan range 1 – 8 diperoleh aroma sebesar 5.49 (agak menyukai), warna sebesar 5.64 (agak menyukai), tekstur sebesar 5.31 (agak menyukai), rasa sebesar 5.23 (agak menyukai). Interaksi antara perlakuan konsentrasi asam sitrat (C) dan lama perendaman (T) tidak memberikan pengaruh nyata. Untuk penelitian selanjutnya disarankan agar dilakukan uji kandungan amoniak daging ikan pari setelah direndam asam sitrat, guna mengetahui reduksi amoniak setelah direndam dan setelah diolah menjadi produk. Perlu dilakukan penelitian mengenai masa simpan dari produk nugget yang diberi perlakuan konsentrasi asam sitrat dan lama perendaman.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPR/2011/175/051304498 |
| Subjects: | 300 Social sciences > 333 Economics of land and energy > 333.9 Other natural resources > 333.91 Water and lands adjoining bodies of water |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Manajemen Sumberdaya Perairan |
| Depositing User: | Hasbi |
| Date Deposited: | 10 Jun 2013 09:05 |
| Last Modified: | 21 Oct 2021 07:46 |
| URI: | http://repository.ub.ac.id/id/eprint/132843 |
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