Nisa`, Asma `Khoyrun (2015) Pengaruh Lama Pengasapan dan Lama Fermentasi terhadap Sosis Fermentasi Ikan Lele (Clarias gariepinus). Sarjana thesis, Universitas Brawijaya.
Abstract
Sosis merupakan produk olahan daging yang mempunyai nilai gizi tinggi yang biasanya terbuat dari daging ayam atau sapi. Data survey independen sebuah perusahaan swasta menyebutkan bahwa pada tahun 2010 menunjukkan konsumsi daging olahan seperti sosis dan nugget di Indonesia mengalami peningkatan. Konsumsi sosis masyarakat Indonesia rata-rata meningkat 4,46% per tahun. Hal tersebut menunjukkan bahwa penggunaan daging sapi dan daging ayam juga meningkat, sedangkan harga daging sapi dan daging ayam relatif mahal. Untuk itu diperlukan bahan baku dengan harga yang terjangkau dengan kandungan protein yang tinggi. Sehingga pada penelitian ini menggunakan ikan lele sebagai bahan baku sosis. Ikan lele (Clarias gariepinus) merupakan salah satu komoditas perikanan yang banyak diminati di kalangan masyarakat dan memiliki kandungan protein sebesar 63,86%. Protein pada ikan lele lebih mudah dicerna dan mempunyai kandungan asam amino esensial yang lengkap dan seimbang, selain itu ikan lele memiliki harga yang cukup terjangkau. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh lama fermentasi dan lama pengasapan terhadap sifat fisik, kimia, dan organoleptik sosis sehingga dapat diterima oleh konsumen. Penelitian ini disusun dengan menggunakan metode deskriptif kuantitatif dengan menggunakan 2 faktor yaitu lama fermentasi 4 level (fermentasi ke 0, 1, 2, 3) dan lama pengasapan 2 level (selama 30 menit, 60 menit) sehingga didapatkan 8 perlakuan dan diulang sebanyak 3 kali sehingga didapatkan jumlah unit percobaan 24 unit percobaan. Hasil penelitian menunjukkan bahwa lama fermentasi dan lama pengasapan berpengaruh terhadap kadar air, kadar protein, kadar abu, lemak, pH total asam, dan total bakteri asam laktat sosis fermentasi ikan lele. Hasil analisa Multiple Attribute menunjukkan bahwa lama fermentasi 2 hari dengan lama pengasapan 60 menit menghasilkan perlakuan terbaik pada pembuatan sosis fermentasi ikan lele. Sosis fermentasi ikan lele perlakuan terbaik memiliki total asam 7,73%, kadar protein 17,49%, kadar lemak 10,39%, pH 5,27, total BAL 1,19 x 109 cfu/ml, kadar abu 2.37%, dan kadar air 57.24%.
English Abstract
Sausage is a meat product which has high nutritional value and usually made of chicken or beef. Independent survey data as private company indicate that in 2010, the consumption of meat products such as sausage and nugget in Indonesia increased. On the average, consumed sausages by Indonesian people increase 4,46% every year. It shows that the use of chicken and beef also increased, while the price of them relatively expensive. Therefore, raw material with low price and high protein content is needed. Alternatively, catfish have been applied as raw material in this study. Catfish (Clarias gariepinus) is one of fishery commodity in great demand among the public and has protein content about 63.86%.The protein content of catfish is more easily digested and has a complete and balanced essential amino acid, besides it has an affordable price. The aim of this research is to know the influence of duration smoke and fermentation on physical, chemical and organoleptic properties of fermented sausages in order that be accepted by consumer. This research has been formulated using descriptive quantitative method with two factors. There is duration of fermentation with 4 levels (0, 1, 2, 3 days) and smoke with 2 levels (30 and 60 minutes) so that it been gained 8 treatments and repeated three times. It obtained 24 units of experiments. The research result showed that the duration of smoke and fermentation have impact on moisture, protein, fat, ash content, pH and total lactic acid bacteria of catfish fermented sausages. The result of Multiple Attribute analysis showed that fermentation in 2 day and 60 minutes smoke is the best treatment in formulation of catfish fermented sausages. Protein, fat, ash and moisture content of catfish fermented sausages in high treatment are 17,49%, 10.39%, 2.37% and 57.24% respectively. Meanwhile, it also contains total acid 7,73%, pH 5.27, and total lactic acid bacteria 1,19x109cfu/ml.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/133/051503471 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 28 May 2015 14:00 |
| Last Modified: | 15 Nov 2021 04:05 |
| URI: | http://repository.ub.ac.id/id/eprint/150017 |
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