Aziz, Fahrizal (2014) Pengaruh Konsentrasi Residu Daging Ikan Gabus (Ophiocephalus Striatus )Yang Berbeda Terhadap Kualitas Kaki Naga. Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan gabus merupakan salah satu jenis ikan buas yang hidup di air tawar maupun air payau. Merupakan ikan pancingan yang banyak ditemui di sungai, rawa, danau dan saluran-saluran air hingga ke sawah-sawah. Selain itu, ikan ini sering kali diasinkan dengan harga jual yang lumayan mahal. Ikan gabus memiliki manfaat antara lain meningkatkan kadar albumin dan daya tahan tubuh, mempercepat proses penyembuhan pasca-operasi dan mempercepat penyembuhan luka dalam atau luka luar. Dari hasil kajian Eddy Suprayitno, dalam Seminar Nasional bertajuk Pemanfaatan Albumin Ikan Gabus dalam Dunia Kesehatan (2008), para peneliti perikanan dan ilmu kelautan berhasil menemukan data dan fakta, albumin ikan gabus memiliki kualitas jauh lebih baik dari albumin telur yang biasa digunakan dalam penyembuhan pasien pasca bedah. Ikan gabus sendiri, mengandung 6,2% albumin dan 0,001741% Zn dengan asam amino esensial yaitu treonin, valin, metionin, isoleusin, leusin, fenilalanin, lisin, histidin, dan arginin, serta asam amino nonesensial seperti asam aspartat, serin, asam glutamat, glisin, alanin, sistein, tiroksin, hidroksilisin, amonia, hidroksiprolin dan prolin. Proses pengekstrakan ikan gabus akan menghasilkan residu. Residu hasil ekstraksi albumin berupa daging, kulit, sisik, tulang, isi perut dan kepala. Pada penelitian ini dilakukan usaha diversifikasi produk pangan dari residu hasil ekstraksi albumin ikan gabus yaitu dagingnya untuk dijadikan kaki naga ikan gabus yang memiliki gizi yang baik dan diharapkan dapat diterima masyarakat. Dewasa ini, kaki naga dianggap mempunyai kandungan lemak yang tinggi karena kandungan minyak pada saat penggorengan sehingga perlu ditingkatkan nilai guna dari kaki naga terhadap fungsi kesehatan tubuh. Peningkatan nilai guna terhadap fungsi kesehatan tubuh dapat dilakukan melalui produk kaki naga sebagai produk yang mengandung protein maupun albumin yang tinggi. Dengan adanya peningkatan nilai guna ini, dimungkinkan kaki naga Ikan Gabus dapat membantu penderita kurang protein dalam darah atau dikenal dengan hipoalbuminemia dan penyembuhan penderita luka. Tujuan dari penelitian ini ialah untuk mengetahui pengaruh konsentrasi optimal residu daging ikan Gabus terhadap sifat kimia dan organoleptik kaki naga Ikan Gabus dan untuk mengetahui konsentrasi optimal residu daging ikan Gabus sehingga menghasilkan kaki naga Ikan Gabus dengan kualitas yang baik berdasarkan sifat kimia dan organoleptik. Metode penelitian yang digunakan ialah metode eksperimen dengan menggunakan rancangan acak lengkap sederhana (RAL sederhana) dengan satu faktor dan 3 kali ulangan. Perlakuan penelitian ini ialah konsentrasi residu daging ikan gabus yaitu masing-masing 45% (A), 55% (B), 65% (C), 75% (D), dan 85% (E). Parameter uji yang digunakan dalam penelitian ini ialah analisis kimia meliputi kadar albumin, kadar protein, kadar air, kadar lemak, kadar abu dan kadar karbohidrat. Untuk penentuan perlakuan terbaik dilakukan dengan metode DeGarmo. Perlakuan konsentrasi residu daging ikan gabus yang berbeda pada proses pembuatan kaki naga dapat memberikan pengaruh nyata terhadap nilai kadar albumin. perlakuan terbaik konsentrasi residu daging terdapat pada perlakuan D dengan konsentrasi residu daging sebesar 75%, dengan kadar albumin sebesar 1,6280%, kadar protein sebesar 7,0440%, kadar air sebesar 40,7170%, kadar lemak sebesar 7,3600%, dan kadar abu sebesar 2.3370%, sedangkan organoleptik warna sebesar 5,397%, aroma sebesar 5,218%, rasa sebesar 5,244%, tekstur sebesar 5,321% dan kenampakan sebesar 5,282%..
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPR/2014/67/051402240 |
| 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: | Budi Wahyono Wahyono |
| Date Deposited: | 08 Apr 2014 08:52 |
| Last Modified: | 22 Oct 2021 04:07 |
| URI: | http://repository.ub.ac.id/id/eprint/133886 |
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