Cintia, Meylla (2018) Diseminasi Formulasi Terbaik Pembuatan Abon Ikan Pelagis (Studi Kasus Di Ukm Katamer, Rajegwesi). Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan merupakan salah satu bahan pangan yang dikonsumsi oleh masyarakat Indonesia. Menurut Noegroho dkk (2010), beberapa produksi ikan cukup melimpah di Kabupaten Banyuwangi diantaranya adalah ikan cakalang sebesar 174,7 ton, ikan tongkol sebesar 1.889,1 ton, dan ikan lemuru sebesar 20.473,9 ton.UKM KaTaMER merupakan kelompok wisata di Banyuwangi. Selain kelompok wisata, UKM ini bergerak dibidang penangkapan ikan. Kelimpahan produksi ikan cakalang dan ikan tongkol pada UKM KaTaMER tidak diimbangi dengan inovasi pengolahan ikan sehingga cepat mengalami pembusukan. Oleh karena itu, perlu dilakukan penelitian mengenai teknologi pengolahan abon ikan untuk mengantisipasi kelimpahan hasil tangkap ikan di UKM KaTaMER dan memperbaiki kualitas ikan sehingga memiliki umur simpan yang lebih lama. Penelitian ini dilakukan untuk mengetahui teknologi pengolahan abon ikan, jenis ikan, suhu, dan waktu penggorengan terbaik serta menganalisa neraca massa sehingga dihasilkan rendemen abon ikan. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) pola tersarang dengan menggunakan 3 faktor. Faktor pertama jenis ikan (ikan cakalang dan ikan tongkol), faktor kedua suhu penggorengan (110oC-120oC dan 120oC-135oC), faktor ketiga waktu penggorengan (7,5 menit dan 8,5 menit). Percobaan dilakukan sebanyak 3 kali pengulangan sehingga terdapat 24 satuan percobaan. Pengolahan dan analisa data dilakukan dengan uji hedonik meliputi warna, aroma, rasa, dan tekstur yang dilakukan dengan menyebar kuisioner kepada 5 panelis terlatih dan pemilihan hasil terbaik menggunakan metode Indeks Efektivitas De Garmo untuk mengetahui produk abon yang paling disukai oleh panelis. Sampel terbaik dianalisa kadar air, kadar protein, kadar abu, dan viii kadar lemak kemudian dibandingkan standar SNI dan SII dan dianalisa neraca massa. Analisa finansial dihitung untuk diketahui harga pokok produksi (hpp), harga jual produk, dan keuntungan. Hasil penelitian menunjukkan dua sampel terbaik adalah sampel P1T2S1 dengan nilai indeks efektivitas sebesar 0,928 dan P2T2S2 dengan nilai indeks efektivitas sebesar 0,784. Sampel terbaik yang didapatkan menunjukan bahwasannya semakin tinggi suhu dan semakin lama waktu penggorengan maka semakin tinggi nilai indeks efektivitas. Hasil pengujian proksimat P1T2S1 diantaranya Air sebesar 14,92%, protein sebesar 22,71%, lemak 16,96%, dan abu sebesar 4,97%. Hasil pengujian proksimat P2T2S2 diantaranya air sebesar 17,08%, protein sebesar 26,29%, lemak sebesar 21,26%, dan abu sebesar 5,09%. Ketidaksesuain kadar air kedua sampel dikarenakan cara penirisan minyak setelah penggorengan yang salah yaitu ditiriskan diruang terbuka tanpa kemasan selama 2 hari untuk sampel P1S2T1 dan 3 hari untuk sampel P2T2S2. Neraca massa 5 kg ikan tongkol menghasilkan 49,46% rendemen ikan. Harga pokok produksi (hpp) sebesar Rp. 15.277,-, harga jual produk perkemasan Rp. 19.000,-, dengan margin sebesar 25% didapat keuntungan selama sebulan Rp. 1.100.000,-.
English Abstract
Fish is one of the foods consumed by the people of Indonesia. According to Noegroho et al (2010), fish production is quite abundant in Banyuwangi Regency, some of the production volume of these fish species is 174.7 tons of Skipjack Tuna, 1,889.1 tons of Tuna, and 20,473.9 tons of Lemuru. KaTaMER SMEs is a tourism group in Banyuwangi. Besides tourism groups, these SMEs are engaged in fishing. The abundance of Skipjack Tuna and Tuna fish in KaTaMER SMEs is not matched by fish processing innovations so that decomposition is quickly carried out. Therefore, it is necessary to conduct research on fish processing technology in product processing in form shredded fish (Abon) to anticipate the abundance of catches in KaTaMER SMEs and improve the quality of fish so that they have a longer shelf life. This research was conducted to determine the shredded fish technology processing, fish species, the best frying temperature and time and to analyze the mass balance of best formula of making shredded fish. The experimental design is using a nested design with 3 factors. The first factor is the fish type (skipjack and tuna), the second factor is the frying temperature (110oC-120oC and 120oC-135oC), the third factor is frying time (7.5 minutes and 8.5 minutes). The experiment had 3 times repetition or totally 24 experimental units. The data processing and analysis were carried out by hedonic test including color, aroma, taste, and texture which carried out by questionnaires distribution to 5 trained panelists and the selection of best result is using the De Garmo Effectiveness Index method to find out which sample is preferred by panelists. The best samples were analyzed for moisture content, protein content, ash content, and fat content then compared to SNI and SII standards x and mass balance analysis. Financial analysis is calculated to know the cost of production, the selling price of the product, and the profit. The results showed that the two best samples were P1T2S1 samples with effectiveness index values of 0.928 and P2T2S2 with an effectiveness index of 0.784. The best sample obtained shows the higher the temperature and length of frying time, the higher the effectiveness index value. Proximate test results of P1T2S1 include Water of 14.92%, protein of 22.71%, fat of 16.96%, and ash of 4.97%. Proximate test results of P2T2S2 include water of 17.08%, protein of 26.29%, fat of 21.26%, and ash of 5.09%. The incompatibility of the water content of the two samples due to the way of oil extraction after the wrong frying is drained in an open room without packaging for 2 days for P1S2T1 samples and 3 days for P2T2S2 samples. The balance of mass of 5 kg of tuna produces 49.46% yield of fish. Cost of production of 15,277 IDR, the selling price of packaging products is 19.000 IDR with a margin of 25% for a month of 1.100.000 IDR.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/494/051810335 |
| Uncontrolled Keywords: | Abon Ikan, Analisa Finansial, Perlakuan Terbaik Rendemen Abon Ikan, Suhu dan Waktu Penggorengan,/ Shredded Fish, Analysis Financial, Mass Balance, Temperature and Time of Frying, Best Treatment |
| Subjects: | 300 Social sciences > 338 Production > 338.6 Organization of production > 338.64 Size of enterprises > 338.642 Small business |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 27 Jun 2019 07:05 |
| Last Modified: | 23 Nov 2021 05:56 |
| URI: | http://repository.ub.ac.id/id/eprint/164947 |
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