Firdhausi, Citra (2014) Pengaruh Penambahan Dekstrin Dan Gum Arab Sebagai Bahan Pengisi Petis Instan Kepala Udang Terhadap Sifat Fisik, Kimia Dan Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan negara yang kaya akan hasil laut dan memiliki beraneka ragam jenis udang. Hampir 90% udang tersebut diekspor dalam bentuk beku, tanpa kulit dan kepala. Oleh karena itu jumlah hasil samping dari industri pembekuan udang berupa kepala udang mencapai 30-40%. Hasil perikanan kurang maksimal jika tidak diikuti dengan teknologi pengolahan yang tepat, oleh sebab itu teknologi pengolahan yang sesuai akan dapat menghasilkan produk olahan yang dapat memberikan nilai tambah bagi masyarakat sekitarnya. Salah satu produk olahan yang dibuat dari hasil samping olahan utama adalah petis. Petis merupakan hasil komoditi pengolahan ikan atau udang yang cukup dikenal terutama di masyarakat Jawa, khususnya di Jawa Timur. Mengingat limbah dari industri pembekuan udang dalam hal ini kepala udang masih memiliki kandungan nutrisi tinggi dan harga jual yang relatif rendah, maka untuk meningkatkan nilai ekonomi, nilai gizi, dan nilai guna kepala udang diperlukan diversifikasi pangan dalam upaya pemanfaatan kepala udang yang lebih luas salah satunya mengolah menjadi petis instan sehingga lebih praktis dalam pembuatannya dan pengemasannya. Pada pembuatan petis diperlukan bahan pengisi untuk meningkatkan total padatan, melapisi komponen flavor dan mempercepat proses pengeringan. Bahan pengisi yang sesuai akan memberikan hasil yang baik pada produk yang dibuat. Pada penelitian ini menggunakan bahan pengisi dekstrin dan gum arab. Tujuan Penelitian ini untuk mengetahui pengaruh jenis dan konsentrasi bahan pengisi terhadap sifat fisik, kimia, dan organoleptik petis instan kepala udang. Penelitian ini menggunakan metode Rancangan Tersarang (Nested Design) yang terdiri dari 2 faktor dengan 3 ulangan. Analisa data menggunakan ragam ANOVA dan uji lanjut BNT. Hasil uji organoleptik dianalisa menggunakan uji mutu Hedonik. Pemilihan perlakuan terbaik dengan metode De Garmo. Hasil penelitian menunjukkan Pada petis instan diperoleh perlakuan terbaik berdasarkan sifat fisik kimia dari dekstrin 15% mempunyai nilai kadar air 4,560%, kadar protein 19,672%, kadar abu 2,802%, aktivitas air 0,341, daya serap uap air 24,270%, rendemen 11,218%, (L*) 56,600,(a*) 16,300,(b*) 28,233, tingkat kelarutan 97,790%, dan viskositas 2125 cps. Pada petis instan dari gum arab 15% mempunyai nilai kadar air 4,550%, kadar protein 20,268%, kadar abu 2,816, aktivitas air 0,342, daya serap air 21,570%, rendemen 11,330%,(L*) 60,567,(a*) 15,867,(b*) 28,200, tingkat kelarutan 91,197%, dan viskositas 2153 cps. Pada petis instan diperoleh perlakuan terbaik berdasarkan sifat organoleptik dari dekstrin 5% rerata warna petis instan 3,000, warna petis rekonstitusi 4,200, aroma petis instan 5,000, aroma petis rekonstitusi 5,050, rasa petis rekonstitusi 5,600, dan kekentalan 4,000. Sedangkan parameter organoleptik perlakuan terbaik dari gum arab 5% rerata warna petis instan 4,800, warna petis rekonstitusi 5,650, aroma petis instan 5,500, aroma petis rekonstitusi 5,700, rasa petis rekonstitusi 5,550, dan kekentalan 4,850.
English Abstract
Indonesian is a country rich in seafood and has a wide variety of shrimp. Almost 90% of the shrimp exported in frozen form, without the skin and head. Therefore, the amount of industrial byproducts such as freezing shrimp shrimp head reaches 30-40%. Fishery products less than the maximum if not followed by appropriate processing technology, and therefore the appropriate treatment technology will be able to produce refined products that can provide added value to the surrounding community. One of the refined products made from the main byproduct is processed paste. Shrimp paste is one of well know food product in java made fish or shrimp. Given the freezing wastes of shrimp industry in this case the head of the shrimp still has a high nutrient content and relatively low selling price, hence to increase the economic value, nutritional value, and values necessary to head diversification shrimp in the shrimp heads efforts to use the wider one of them process became an instant paste that is more practical in its manufacture and packagingIn the making of shrimp paste required filling material to increase the total solids, coating the flavor components and speed up the drying process. Filler material that compatible to this shrimp paste will give good results in the product. In this research filler material that using for this shrimp paste are dextrin and gum arabic. The purpose of this research is to determine the effect of filler type and filler material concentration on the physical, chemical, and organoleptic instant shrimp paste . This research using a nested design which is consists of 2 factors with 3 replications. Analysis of the data using ANOVA and LSD test. The result of organoleptic test will be analyzed using hedonic quality test. Selection of the best treatment using De Garmo method. The results showed In the instant paste obtained the best treatment based on physical and chemical properties of dextrin has a value of 15% water content 4.560%, 19.672% protein content, ash content of 2.802%, 0.341 water activity, moisture absorption 24.270%, 11.218% yield, (L*) 56.600, (a*) 16,300, (b*) 28.233, 97.790% rate of solubility and viscosity of 2125 cps. In the instant paste of gum arabic has a value of 15% water content 4.550%, 20.268% protein content, ash content of 2.816, 0.342 water activity, water absorption 21.570%, 11.330% yield, (L*) 60.567, (a*) 15.867, (b*) 28,200, the solubility of 91.197%, and a viscosity of 2153 cps. In the instant paste obtained the best treatment based on the organoleptic properties of dextrin 5% instant paste colors mean 3.000, 4.200 reconstitution paste color, aroma instant paste 5,000, 5,050 reconstitution paste aroma, flavor paste reconstitution of 5,600, 4,000 and viscosity. While the best treatment organoleptic parameters of 5% gum arabic instant paste colors mean 4,800, 5,650 reconstitution paste color, aroma instant paste 5,500, 5,700 reconstitution paste aroma, flavor paste reconstitution 5.550, and a viscosity of 4,850.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/224/051403864 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 15 Jul 2014 10:05 |
| Last Modified: | 22 Oct 2021 07:36 |
| URI: | http://repository.ub.ac.id/id/eprint/149613 |
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