Dwipayana, Cahya (2014) Pengaruh Penambahan Konsentrasi Residu Daging Ikan Gabus (Ophiocephalus Striatus) Yang Berbeda Terhadap Kualitas Ekkado. 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. Untuk mendapatkan albumin dari ikan gabus dapat dilakukan dengan mengekstraknya. Untuk mengekstraknya dapat digunakan ekstraktor vakum untuk memperoleh rendemen dan kualitas yang lebih baik. Hasil akhir dari ekstraksi albumin akan menghasilkan residu yang tidak dapat diekstrak kembali untuk menghasilkan albumin, namun residu ini masih memiliki kualitas gizi. Residu ini dapat berupa daging, kulit, tulang, duri, sisik, isi perut dan kepala. Bertolak dari permasalahan tersebut, pada penelitian ini dilakukan usaha diversifikasi produk pangan dari salah satu residu hasil ekstraksi albumin ikan gabus yaitu dagingnya untuk dijadikan ekkado yang memiliki kualitas gizi yang baik dan diharapkan dapat diterima masyarakat. Penelitian ini dilaksanakan pada bulan november sampai desember 2013 di Laboratorium Nutrisi, Biokimia Ikan dan Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Laboratotium Kimia Organik, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Brawijaya Malang. Tujuan dari penelitian ialah untuk mengetahui pengaruh konsentrasi optimal residu daging ikan Gabus terhadap kualitas ekkado Ikan Gabus dan untuk mengetahui konsentrasi optimal residu daging ikan Gabus sehingga menghasilkan ekkado Ikan Gabus dengan kualitas paling baik. Metode yang digunakan dalam penelitian ini yaitu metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) sederhana dengan 1 faktor dan 3 kali ulangan. Perlakuan penelitian ini adalah konsentrasi residu daging ekstraksi albumin ikan gabus yaitu masing-masing 30% (35,25 g), 40% (47 g), 50% (58,75 g), 60% (70,5 g) dan 70% (82,25 g). Parameter uji yang digunakan dalam penelitian ini meliputi kadar albumin, kadar protein, kadar lemak, kadar air, kadar abu, nilai organoleptik aroma, nilai organoleptik rasa, nilai organoleptik warna, nilai organoleptik tekstur dan nilai organoleptik kenampakan. Data dianalisis menggunakan analisis sidik ragam (ANOVA) dan uji lanjut Beda Nyata Terkecil (BNT). Untuk penentuan perlakuan terbaik dilakukan dengan metode De Garmo. Perlakuan konsentrasi residu daging yang berbeda pada proses pembuatan ekkado ikan gabus memberikan pengaruh yang berbeda nyata terhadap kandungan gizi dan organoleptik ekkado ikan gabus. perlakuan terbaik diperoleh pada konsentrasi residu daging 60% yaitu dengan 70,5 daging ikan gabus rata-rata nilai kadar albumin sebesar 1,5733%; kadar protein 7,4267%; kadar lemak 6,7067%; kadar air 3,4433%; kadar abu 1,9100%; nilai organoleptik aroma 3,9444; nilai organoleptik rasa 3,9333; nilai oranoleptik warna 3,9889 dan nilai organoleptik tekstur 3,9778 dan kenampakan 3,9111.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPR/2014/68/051402241 |
| 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 09:05 |
| Last Modified: | 22 Oct 2021 04:08 |
| URI: | http://repository.ub.ac.id/id/eprint/133887 |
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