Rosyada, Hanifah (2015) Efek Penambahan Krioprotektan Alginat Dan Karaginan Terhadap Karakteristik Surimi Berbasis Lele Dumbo (Clarias Gariepinus) Dan Aplikasinya Dalam Pembuatan Bakso Ikan. Sarjana thesis, Universitas Brawijaya.
Abstract
Selama penyimpanan beku surimi mengalami kemunduran mutu dikarenakan kerusakan protein miofibril. Salah satu cara untuk dapat meminimalisasi kerusakan yang terjadi pada surimi selama disimpan beku adalah menambahkan krioprotektan. Alginat dan karaginan dilaporkan memiliki efek krioprotektif pada produk surimi. Penelitian ini dibagi menjadi 3 tahap penelitian. Penelitian tahap pertama bertujuan mengetahui konsentrasi penambahan krioprotektan yang sesuai untuk menghasilkan surimi berbasis lele dumbo (Clarias gariepinus) dengan karakteristik fisik terbaik. Penelitian tahap kedua bertujuan untuk mengetahui pengaruh penambahan krioprotektan terhadap karakteristik fisik dan kimia surimi selama disimpan beku. Penelitian tahap ketiga bertujuan untuk mengetahui hasil organoleptik bakso berbasis surimi lele dumbo (Clarias gariepinus) yang telah ditambahkan krioprotektan. Penelitian tahap pertama dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yakni jenis krioprotektan dan level konsentrasi penambahan krioprotektan. Penelitian tahap kedua menggunakan rancangan splitplot dengan mainplot adalah perlakuan dan subplot adalah periode waktu pengamatan. Penelitian tahap ketiga menggunakan uji-t untuk menganalisa uji hedonic yang dilakukan terhadap bakso. Hasil penelitian tahap pertama menunjukkan bahwa, surimi dengan penambahan alginat memiliki tren yang sama dengan karaginan dalam parameter kadar air, sementara parameter lainnya seperti hardness, deformasi, uji lipat, warna, adhesivitas dan tensile strength menunjukkan tren yang berbeda. Selama penyimpanan beku (penelitian tahap kedua), surimi tanpa krioprotektan dan surimi dengan penambahan alginat konsentrasi 0.5% mengalami penurunan mutu, ditinjau dari karakteristik kimia maupun fisik. Surimi dengan penambahan krioprotektan (alginat 0.5%) mampu membuat penurunan mutu surimi lebih kecil dibandingkan surimi kontrol (tanpa krioprotektan) selama penyimpanan beku. Sementara itu, perbedaan hasil analisa hedonik antara bakso ikan berbasis surimi dengan krioprotektan dan tanpa krioprotektan terletak pada parameter tekstur. Surimi dengan penambahan alginat 0.5% memiliki karakteristik fisik terbaik pada penelitian tahap I dengan nilai Nilai L 79.06±0.67, hardness 118.07±0.47 g, nilai deformasi dan uji lipat (folding test) masing - masing 4.64± 0.39 mm dan 5.00, nilai adhesivitas 0.38±0.02 mJ dan WHC 53.70 ± 0.51 %. Persentase perubahan terkecil baik untuk karakteristik fisik dan kimia ditunjukkan oleh surimi dengan penambahan alginat konsentrasi 0.5% yang mengalami penurunan kadar air sebesar 1.28%,kenaikan pH sebesar 2.88%, penurunan kadar protein larut garam 7.61%, penurunan daya ikat air sebesar 3%, dan penurunan nilai L sebesar 1.86%. Berdasarkan hasil uji kesukaan panelis (skala 5) terhadap bakso ikan berbasis surimi dengan penambahan alginat 0.5% didapatkan skor rasa 3.8, warna 4.2, tekstur 3.76, dan aroma 4.03.
English Abstract
Surimi is a potential raw material for a variety of food products, which become more increasingly popular due to their unique textural properties as well as high nutritional value. Myofibrillar proteins in surimi have been reported to undergo denaturation during freezing and frozen storage, leading to the loss in protein functionality, especially gel-forming ability. The addition of cryoprotectants is required in order to retain its functional properties. Alginate and carrageenan are reported have cryoprotective effects on surimi products. This research is devided in to 3 phases. The aim of the first phase research is to determine the appropriate cryoprotectant and concentration addition to produce surimi-based catfish (Clarias gariepinus) with the best physical characteristics. The second phase aims to determine the effect of cryoprotectants on the physical and chemical characteristics surimi during frozen storage. The last phase of the research aims to determine the organoleptic test between fishballs-based surimi added cryoprotectant and fishballs-based surimi without cryoprotectant. The first phase of this research using completely randomized design which consists of two factors. The first factor was the kind of cryoprotectants (carrageenan and sodium algenate) and the second factor was cryoprotectants concentration levels (0.5, 1.0 and 1.5% (w/w). The second phase using splitplot design which consists of main plot (treatment) and subplot (0, 2, and 4 weeks). The third phase using t-test to analyze the hedonic test conducted on the fishballs-based surimi. The result show that, surimi with the addition of alginate had the same trend with the carrageenan in moisture content, while the other parameters such as hardness, deformation, folding test, color, adhesiveness and water holding capacity showed different trends.The quality of surimi without cryoprotectant addition and surimi added cryoprotectant (alginate 0.5% w/w) decline during frozen storage. However, surimi with the addition of cryoprotectants (alginate 0.5%) show the small deterioration in chemical and physical characteristics. Meanwhile, the different result of hedonic analysis on fish balls-based surimi is on the texture parameters. Surimi with the addition of 0.5% alginate has the best physical characteristics of the first phase research with 79.06 ± 0.66 L value, hardness 118.07 ± 0.47 g, the value of deformation and folding test are 4.64 ± 0.39 mm and 5.00, adhesiveness 0.38 ± 0.02 mJ and WHC 53.70 ± 05%. In second phase, surimi with sodium alginate 0.5% could maintain its quality after 4 weeks storage. Surimi with 0.5% alginate addition decreased in water content (1.28%), increased in pH (2.88%), decreased in soluble salts protein content (7.61%), WHC decrease up to 3%, and L value decreased up to 1.86% The results of hedonic test (scale 5) of the fishballs-based surimi with alginate 0.5% addition had a score 3.8 in flavor, 4.2 in color, 3.76 in texture, and 4.03 in aroma.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/529/ 051508818 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 17 Dec 2015 13:43 |
| Last Modified: | 30 Mar 2022 07:47 |
| URI: | http://repository.ub.ac.id/id/eprint/150459 |
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