Petrus (2012) Pengembangan Proses Pembuatan Wadi Ikan Betok (Anabas testudineus Bloch) dengan Modifikasi Penambahan Gula Aren [Arenga pinnata (Wurmb.) Merrill] dan Sari Jeruk Nipis (Citrus aurantifolia). Doctor thesis, Universitas Brawijaya.
Abstract
Ikan betok ( Anabas testudineus ) merupakan jenis ikan air tawar yang banyak terdapat di perairan umum di Kalimantan dan masyarakat mengenal dengan sebutan ikan papuyu. Ikan betok biasanya melimpah pada awal musim kemarau (bulan Mei - Juli), sementara pada bulan-bulan tertentu (Juli - Februari) ikan betok dalam keadaan segar sulit ditemukan, sehingga harga jualnya relatif mahal. Pengolahan ikan betok secara tradisional dimaksudkan untuk mengatasi kelangkaan ikan betok saat paceklik/tidak musim untuk mengawetkan serta meningkatkan nilai tambah ikan betok. Sejak dahulu, masyarakat Kalimantan telah mengawetkan ikan betok dengan metode fermentasi dan hasil fermentasi tersebut dikenal sebagai wadi ikan betok. Wadi adalah ikan awetan hasil fermentasi tradisional dalam larutan garam 20-50% (Khairina, 2000). Tujuan penambahan garam adalah untuk menghambat pertumbuhan bakteri pembusuk (Rahayu, 2002), karena penambahan garam 25% dari berat total ikan dan lama penyimpanan (Khairina, 1998). Namun, penambahan konsentrasi garam yang terlalu tinggi akan menyebabkan produk akhir menjadi asin, sehingga hal ini akan mempengaruhi penerimaan konsumen terhadap produk. Oleh karena itu, diperlukan inovasi proses agar mutu maupun citarasa yang dihasilkan wadi ikan betok menjadi lebih baik. Inovasi yang dapat dilakukan salah satunya adalah dengan penambahan gula yang diharapkan dapat mengurangi rasa asin yang ditimbulkan oleh garam selain itu juga dapat sebagai pengawet. Menurut Jay (1970) peranan gula serupa dengan peranan garam, yaitu terjadinya tekanan osmotik yang tinggi dari gula dapat menciptakan kondisi yang tidak sesuai untuk pertumbuhan bakteria. Selain penambahan gula dalam proses pembuatan wadi ikan betok ini juga dilakukan penambahan air perasan dari jeruk nipis ( Citrus ). Menurut Alpatih, dkk . (2010), asam sitrat terdapat pada berbagai jenis buah dan sayuran, namun pada jeruk lemon dan limau (misalnya jeruk nipis) ditemukan dalam konsentrasi tinggi yang dapat mencapai 8% bobot kering. Asam jeruk merupakan asam organik lemah yang ditemukan pada daun dan buah tumbuhan genus Citrus (jeruk-jerukan). Tujuan penelitian adalah 1) untuk mengetahui konsentrasi garam pada wadi ikan betok tradisional dengan lama fermentasi selama 7 hari yang memiliki nilai gizi tinggi dan citarasa yang bisa diterima konsumen; 2) untuk mengetahui konsentrasi penambahan gula aren dan sari jeruk nipis pada wadi ikan betok modifikasi dengan lama fermentasi 7 hari yang memiliki nilai gizi tinggi dan citarasa yang bisa diterima konsumen; 3) untuk mengetahui dan membandingkan kandungan asam-asam amino maupun asam-asam lemak dalam meningkatkan nilai gizi fungsional untuk kesehatan pada wadi ikan betok tradisional dan wadi ikan betok modifikasi. Penelitian ini dilakukan dalam 3 tahap, yaitu: Penelitian Tahap 1, melakukan survei proses pembuatan wadi ikan betok ( Anabas testudineus Bloch) di Kabupaten Banjar, Kalimantan Selatan, kemudian diuji berdasarkan parameter fisiko-kimia, mikrobiologi dan inderawi. Setelah semua sampel selesai diuji selanjutnya dilakukan perhitungan dengan metode Indeks Effektivitas De Garmo untuk mendapatkan konsentrasi garam terpilih. Penelitian Tahap 2, dari hasil konsentrasi garam terpilih dalam pembuatan wadi ikan betok secara tradisional di Kabupaten Banjar selanjutnya digunakan sebagai konsentrasi garam yang akan dimodifikasi dengan penambahan gula aren dan sari jeruk nipis dalam pembuatan wadi ikan betok. Adapun konsentrasi gula aren yang digunakan adalah 0 (kontrol), 5, 10 dan 15%(b/b) dan sari jeruk nipis adalah 0 (kontrol), 2 , 4 dan 6% (b/b). Parameter pengujian meliputi pengujian inderawi berupa nilai rupa, bau, tekstur, dan rasa, dan diuji secara fisiko-kimia meliputi pH, aw, kadar lemak, kadar air, kadar abu, TVB-N dan diuji secara mikrobiologi meliputi TPC dan BAL. Setelah sampel selesai diuji maka dilakukan perhitungan dengan menggunakan metode Effektifitas De Garmo untuk mendapatkan perlakuan terpilih. Penelitian Tahap 3, yaitu membandingkan kualitas ikan betok segar, wadi ikan betok tradisional terpilih pada Tahap 1 dan wadi ikan betok modifikasi hasil eksperimen terpilih pada Tahap 2. Pengujian dilakukan untuk mengetahui profil asam amino dan asam lemak. Untuk profil asam amino menggunakan HPLC dan asam lemak menggunakan GCMS. Hasil penelitian pada Tahap 1 menyimpulkan bahwa wadi ikan betok yang diolah secara tradisional dengan penambahan garam sebesar 15% (b/b) merupakan jumlah garam terpilih bila dibandingkan dengan penambahan garam 5, 10, 25, 50, 75 dan 100% (b/b). Perlakuan tersebut memiliki rata-rata kadar protein sebesar 16,52%; kadar lemak : 2,28%; kadar air : 33,45%; kadar abu : 1,63%; kadar garam : 5,51%; a w : 0,84%; nilai TVB-N : 11,16 mgN/100g; TPC : 0,25 x10 6 cfu/g; BAL : 0,18 x10 6 cfu/g. Sementara itu menurut panelis, wadi ikan betok tradisional dengan penambahan garam 15% (b/b) memiliki aroma tidak suka; tekstur tidak suka; warna agak sedikit tidak suka dan rasa yang agak sedikit tidak suka. Hasil penelitian Tahap 2 menyimpulkan bahwa wadi ikan betok hasil modifikasi dengan penambahan garam 15% (b/b) serta penambahan gula aren sebesar 5, 10 dan 15% (b/b) dan sari jeruk nipis 2, 4 dan 6% (b/b) diperoleh hasil terpilih adalah wadi ikan betok hasil modifikasi dengan penambahan gula aren 15% (b/b) dan sari jeruk nipis 6% (b/b). Perlakuan tersebut memiliki rata-rata kadar protein : 23,41%; kadar lemak : 3,33%; kadar air : 30,01%; kadar abu : 0,97%; kadar garam : 5,99%; a w : 0,85%; nilai TVB-N : 1,69 mgN/100g; TPC : 0,39 x10 6 cfu/g; BAL : 2,93 x10 6 cfu/g. Sementara itu menurut panelis, wadi ikan betok hasil modifikasi memiliki aroma suka; tekstur suka; warna suka dan rasa suka.
English Abstract
Betok ( Anabas testudineus Bloch) fish is a fresh water fish which could be found abundantly in water area of Kalimantan and local people known it as ikan papuyu. Betok fish usually found abundantly in the early dry season (May - July), whilst in certain months (July - February) fresh Betok fish are scarce hence it`s selling price relatively expensive. The traditionally processing of Betok fish are aimed to solve the scarcity of Betok fish are not yet in season and for preserving as well as added value of Betok fish. For centuries Kalimantan people had preserved Betok fish by fermentation and the end product was known as Wadi Ikan Betok. Wadi means preserved fish by traditional fermentation process in 20 – 25% salt solution (Khairina,2000). The research results of Khairina (2000) showed that addition of 20% w/w salt considered as the best concentration in Wadi Ikan Betok production, however Petrus (2009) noted that optimum addition of salt in Wadi Ikan Betok production was 15% w/w. The consideration of salt addition was a high concentration of salt addition not only could prevent the microorganisms growth, but it also affected the end product taste which became too salty.Therefore, an innovation process need to be carried out to improve the taste and quality of Wadi Ikan Betok even better. The addition of sugar was expected to reduce the salty taste due to salt addition and a sweet taste could be obtained. According to Jay (1970) the role of sugar were similar to salt i.e. a high osmotic pressure of sugar could result an unfavourable condition for bacterial growth. Beside sugar addition, in Wadi Ikan Betok preparation lime (citrus) juice were also added. According to Alpatih et al. (2010), citric acid was found in different varieties of fruit and vegetables, however lemon and lime citrus (such as lime citrus) contained a high concentration citric acid up to 8% dry weight. Citrus acids were weak organic acids which could be found either in leaves or friut of citrus species. The aims of this study were 1). To find out the salt concentration in traditional Wadi Ikan Betok with 7 days fermentation time which had a nutritious and acceptable sensory properties by consumers; 2) to find out the best concentration of aren sugar and lime juice added in preparation of modified Wadi Ikan Betok with 7 days fermentation time which had a nutritious and acceptable sensory properties by consumers and 3) to find out and compared the amino acids and fatty acids profile of traditional Wadi Ikan Betok and modified Wadi Ikan Betok in obtaining an improvement of functional properties for health beneficial. This study was conducted in 3 stages namely the first stage of research was carried out by doing a survey on Wadi Ikan Betok production in Banjar Regency, South Kalimantan, then those samples were analysed organoleptically and quality attributes. The Effectivity Index method of de Garmo was used to obtain the best salt concentration which will used in the next stage of research. The second stage of research was conducted by using the best concentration of salt in preparation of Wadi Ikan Betok in Banjar Regency which modified by adding aren sugar and lime juice. The aren sugar concentration used in this research stage were 0%(control), 5%w/w, 10% w/w and 15% w/w and lime juice concentration were 0%, 2% w/w, 4% w/w and 6% w/w, respectively. Then those samples were analysed for its organoleptic properties i.e. colour, flavour, texture and taste as well as its physicochemical characteristics included pH, aw, and moisture, protein, fat and ash contents, TVB-N value; and microbial quality included TPC and LAB counts. The Effectivity Index method of de Garmo was used in obtaining the best treatment. The third stage of research was conducted by comparing the amino acids and fatty acids profile of fresh Betok fish, the best Traditional Wadi Betok from the first stage of research and the best Modified Wadi Betok from the second stage of research. The analysis for amino acids profile were carried out using HPLC and for fatty acids profile were carried out using GC-MS. The results of first stage of research showed that the addition of 15% w/w salt during traditional preparation of Wadi Ikan Betok was the best one compared to the one added with 5% w/w, 10% w/w, 25% w/w, 50% w/w, 75% w/w and 100% w/w salt. The best sample contained protein : 16.52%, fat: 2.28%, moisture: 33.45%; ash: 1.63%; salt: 5.51%, a w :0.84, TVB-N value: 1.16 mgN/100g, TPC count: 0.25 x 10 6 cfu/g and LAB count: 0.18 x 10 6 cfu/g, while the organoleptic evaluation was either colour, flavour, texture or taste were slightly dislike. The second stage of research results showed that the best concentration of aren sugar and lime juice added was 15% and 6% w/w. The samples prepared by adding 15% aren sugar and 6% lime juice contained protein: 23.41%, fat: 3.33%, moisture: 30.01%, ash: 0.97%, salt: 5.99%, a w : 0.85, TVB-N value: 1.69 mgN/100g, TPC count: 0.39 x 10 6 cfu/g and LAB count: 2.39 x 10 6 cfu/g, while the organoleptic evaluation was either colour, flavour, texture or taste were like or acceptable by the panelists. The third stage of research results showed that either fresh Betok fish, the best traditional Wadi Betok of first stage research and the best modified Wadi Betok of second stage of research contained 14 amino acids and the essential amino acids were arginine, methionine, valine, phenylalanine, isoleucine, tyrosine, leucine and lysine, while non essensial amino acids were aspartic acid, glutamic acid, serine, histidine, glycine, and alanine. These samples also contained lauric acid, myristic acid, palmitoleic acid, palmitic acid, oleic acid and stearic acid. It can be concluded that the addition of 15% w/w aren sugar and 6% w/w lime juice with 15% w/w salt in preparation of salted fermented Betok fish could improve the quality and organoleptic properties of Wadi Ikan Betok. Traditional Wadi Ikan Bet
| Item Type: | Thesis (Doctor) |
|---|---|
| Identification Number: | DES/664.94/PET/p/061300013 |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.9 Meats and allied foods |
| Divisions: | S2/S3 > Magister Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan |
| Depositing User: | Endro Setyobudi |
| Date Deposited: | 15 Jul 2013 10:25 |
| Last Modified: | 15 Jul 2013 10:25 |
| URI: | http://repository.ub.ac.id/id/eprint/161340 |
Actions (login required)
 |
View Item |