Barisetiawan, Juli (2015) Pengaruh Penambahan Cryoprotectant Kitosan dan Xanthan Gum pada Surimi Berbasis Lele Dumbo (Clarias Gariepinus). Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan negara dengan kekayaan sumberdaya alam yang tinggi. Salah satunya adalah ikan. Ikan lele dumbo tergolong ikan yang cepat dan mudah dalam pembudidayaan. Produksi ikan lele dumbo di Indonesia meningkat cukup signifikan dalam beberapa tahun terakhir. Ikan lele dumbo (Clarias gariepinus) memiliki komposisi kimia berupa protein sebesar 16-17%; kadar air 75-79 %, abu 1-1,5 %; dan lemak 0,5-5 %. Kandungan proteinnya yang tinggi menjadikan lele dumbo memiliki keunggulan nilai nutrisi apabila dijadikan produk olahan. Salah satu produk berbasis ikan yang merupakan hasil aplikasi teknologi pengolahan adalah surimi. Namun surimi merupakan intermediate product yang memiliki resiko kerusakan cukup tinggi. Salah satu solusi alternatif yang digunakan untuk mengantisipasi kerusakan serta meningkatkan karakteristik fisik dan kimia surimi dengan menggunakan cryoprotectant. Kitosan dan xanthan gum merupakan bahan yang berpotensi digunakan sebagai sumber cryoprotectant. Adanya sinergi antara lele dumbo, chitosan dan xanthan gum dapat meningkatkan mutu dari surimi. Dalam penelitian ini menggunakan RAK (Rancangan Acak Lengkap) Faktorial dengan 2 faktor. Faktor 1 adalah jenis cryoprotectant (kitosan, xanthan gum) dan Faktor 2 adalah level konsentrasi (0,5%, 1%, 1,5%, 2%) yang digunakan. Dari kedua faktor tersebut didapatkan 8 kombinasi dan diulang sebanyak 3 kali sehingga diperoleh 24 satuan percobaan. Data hasil penelitian dianalisis menggunakan analisis ragam (ANOVA) dan apabila menunjukkan perbedaan maka diuji lanjut dengan menggunakan uji Beda Nyata Terkecil (BNT) dengan selang kepercayaan α=5%. Penentuan perlakuan terbaik dengan menggunakan metode Zeeleny Hasil penelitian didapatkan kitosan 1,5% dengan ph 7,3, kadar air surimi 80,06%, kadar air gel surimi 75,16%, WHC 51,88%, tekstur 11,8 N, skor uji lipat 5, kecerahan surimi 82,49 (*L), kecerahan gel surimi 84,74 (*L) dan xanthan gum 0,5% dengan ph 7,35, kadar air surimi 81,86%, kadar air gel surimi 75,36%, WHC 46,05%, tekstur 6,13 N, skor uji lipat 3,93, kecerahan surimi 78,41 (*L), kecerahan gel surimi 85,48 (*L) sebagai perlakuan terbaik. . Perlakuan terbaik dari kitosan & xanthan gum kemudian dilakukan pengaplikasian pada bakso ikan untuk uji organoleptik. Data hasil penelitian dianalisis menggunakan software Minitab 16. Hasil uji organoleptik pada kitosan, dengan tingkat skor kesukaan terhdap aspek rasa 8,286 (suka), warna 8,305 (suka), tekstur 7,650 (suka) dan pada xanthan gum dengan tingkat skor kesukaan terhadap aspek rasa 7,100 (suka), warna 7,330 (suka), tekstur 7,735 (suka).
English Abstract
African catfish are easy to cultivate. African catfish production in Indonesia has increased significantly in recent years. African catfish (Clarias gariepinus) has chemical composition 16-17% of proteins; 75-79% of moisture content, 1-1.5% of ash; and 0.5-5% of fat. The high protein content is nutritionally benefical to use as processed food product.. One of the fish-based products that can be applied for catfish processing is surimi. However, it is an intermediate product which is highly perishable. To overcome the problem, cryoprotectant can be applied. This can also improve physical & chemical properties, as well. Materials for cryoprotectant has been recognized, some of which are chitosan and xanthan gum. The synergy between African catfish, chitosan and xanthan gum can improve the quality of surimi. The research used CRD (completely randomized design) factorial with 2 factors. First factor is the type of cryoprotectant (chitosan, xanthan gum) and the second factor is the level of cryoprotectant concentration (0.5%, 1%, 1.5%, 2%). The combinations were repeated 3 times to obtain 24 units of experiments. Data were analyzed using Analysis of Variance (ANOVA). Determination of the best treatment is using Zeleny method. Result showed that the best treatment for chitosan were 1,5% concentration, while for xanthan gum were 0,5%. The physico chemical properties for surimi with 1,5 % chitosan were 7.3 pH, water content of surimi 80.06%, gel water content of surimi 75.16%, 51.88% of WHC (Water Holding Capacity), texture 11.8 N, 5 fold test scores, brightness of surimi 82.49 (*L), brightness of surimi gel 84.74 (*L). The physico chemical properties for surimi with 0,5 % xanthan gum were 7.35 pH, water content of surimi 81.86%, gel water content of surimi 75.36%, 46, 05% of WHC (Water Holding Capacity), texture 6.13 N, 3.93 fold test scores, brightness of surimi 78.41 (*L), and brightness of surimi gel 85.48 (*L). . Surimi with 1,5% chitosan & 0,5% xanthan gum were incorporated into fishball product to conduct organoleptic test. Data were analyzed using the software Minitab 16. The result of organoleptic test on chitosan were preference for the taste aspects is about 8.286 (like), colors 8.305 (like), texture 7.650 (like). The result of organoleptic test on xanthan gum were preference level of flavor aspects is about 7.100 (like), colors 7.330 (like), texture 7.735 (like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/183/051504139 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Jun 2015 15:01 |
| Last Modified: | 10 Nov 2021 01:54 |
| URI: | http://repository.ub.ac.id/id/eprint/150071 |
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