Pengaruh Konsentrasi Residu Daging Ikan Gabus (Ophiocephalus striatus) Terhadap Kualitas Gyoza

Prabowo, AdiCitra (2015) Pengaruh Konsentrasi Residu Daging Ikan Gabus (Ophiocephalus striatus) Terhadap Kualitas Gyoza. Sarjana thesis, Universitas Brawijaya.

Abstract

Ikan gabus sangat kaya akan albumin, salah satu jenis protein penting. Albumin diperlukan tubuh manusia setiap hari, ikan tersebut memiliki protein yang sangat tinggi, ikan ini merupakan sumber albumin bagi penderita hipoalbumin (rendah albumin) dan luka. Baik luka pasca operasi maupun luka bakar. Bahkan di daerah pedesaan, anak laki-laki pasca khitan selalu dianjurkan mengkonsumsi ikan jenis ini agar penyembuhan lebih cepat . Untuk mendapatkan albumin dari ikan gabus dapat dilakukan dengan ekstraksi menggunakan ekstraktor vakum sehingga diperoleh rendemen dan kualitas yang lebih baik. Hasil 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 gyoza yang memiliki kualitas gizi yang baik dan diharapkan dapat diterima masyarakat. Beberapa jenis gyoza yang beredar dipasaran dapat dibedakan dari bahan bakunya. Jenis pertama berbahan baku daging sapi yang banyak beredar dipasaran dan jenis kedua berbahan baku daging ayam. Hingga saat ini gyoza yang ada di pasaran jarang dijumpai bahkan hampir tidak ada yang menggunakan ikan gabus sebagai bahan pengisi. Diharapkan dengan adanya penelitian gyoza dengan memanfaatkan residu danging ikan gabus sebagai bahan pengisi ini, bisa meningkatkan kualitas dan kandungan albumin. Gyoza di pasaran kandungan albumin sebesar 0,03% sehingga dilakukan penelitian ini menggunakan residu daging ikan gabus Penelitian ini dilaksanakan pada bulan Mei sampai Juni 201 4 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 residu daging ikan gabus terhadap kualitas gyoza dan untuk mengetahui konsentrasi optimal residu daging ikan gabus sehingga menghasilkan gyoza dengan kualitas paling baik. Metode yang digunakan dalam penelitian ini yaitu metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) sederhana dengan 1 faktor dan 5 kali ulangan. Perlakuan penelitian ini adalah konsentrasi residu daging ekstraksi albumin ikan gabus yaitu masing-masing 3 0 % ( 30 g ), 40% ( 4 0 g ), 5 0% ( 5 0 g ),

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPR/2015/32/051500699
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: 04 Feb 2015 15:29
Last Modified: 20 Oct 2021 02:59
URI: http://repository.ub.ac.id/id/eprint/134167
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