Nilawati, Diah Nuri (2017) Proses Produksi Olif (Organic Salted Fish) Berpengawet Teh Dan Pandan Wangi Menggunakan Metode Wet Salting Dengan Cabinet Dryer. Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan asin merupakan salah satu produk pengawetan ikan. Ikan asin di Indonesia kurang diminati oleh sebagian masyarakat. Hal ini dikarenakan banyak ditemukan formalin dan obat serangga yang digunakan sebagai pengawet. Inovasi produk yang dapat digunakan untuk mengatasi permasalahan tersebut yaitu OLIF (Organic Salted Fish). OLIF adalah salah satu produk olahan ikan berpengawet alami yang memiliki kemasan menarik, pelabelan jelas, dan aman untuk dikonsumsi yang bertujuan untuk meningkatkan nilai jual ikan asin. Pengawet yang digunakan yaitu daun teh dan daun pandan. Daun teh dan pandan memiliki senyawa fenolik yang berfungsi sebagai antioksidan, anti inflamasi, anti mikroba, dan anti kanker. Metode pembuatan OLIF menggunakan wet salting (penggaraman basah) dengan cabinet dryer. Pembuatan OLIF menggunakan metode wet salting berkadar garam 15% dengan cabinet dryer bersuhu 50oC pada perendaman 30 menit menghasilkan kandungan 55,44% protein; 3,18% lemak; 7,86% air; 28,17% abu; 5,35% karbohidrat; 16,80% garam; 0,013 x 105 TPC serta tekstur yang tidak mudah patah, warna ikan asin kuning kecoklatan,rasa yang tidak terlalu asin dan tingkat kekeringan yang merata diseluruh bagian daging ikan.
English Abstract
Salted fish was one of the preserving fish products. Salted fish in Indonesia was less in demand for some people. This happened mainly because a certain amount of formaldehyde and insecticide that was discovered in salted fish as preservatives. An innovation which can be used to solve this problem was named OLIF (Organic Salted Fish). OLIF processed fish products containing natural preservatives which not only provides interesting packaging, clear labeling, and safe for consumption that aims to increase the selling salted fish. Natural preservatives used such as Tea and Pandan leaves. Tea and Pandan leaves contained phenolic compounds used as antioxidant, anti-inflammatory, and anti-cancer substances. OLIF was made by using wet salting with salt content of 15% and a temperature of 50 °C at the dryer cabinet soaking 30 minutes to produced a protein content of 55.44%; 3.18% fat; 7.86% water; 28.17% ash; 5.35% carbohydrates; 16.80% of the salt; 0,013 x 105 TPC and the texture was not easily broken, the color of salted fish was brownish yellow, the taste was not too salty and aridity prevalent in all parts of the fish meat.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/163/051703245 |
| Uncontrolled Keywords: | Cabinet dryer, ikan asin, OLIF, Wet salting |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 11 Apr 2017 08:48 |
| Last Modified: | 17 Nov 2021 07:23 |
| URI: | http://repository.ub.ac.id/id/eprint/151394 |
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