Pambudi, Aditya Teguh (2019) Pengaruh Penambahan Gelatin Kulit Ikan Kakap Merah (Lutjanus Argentimaculatus) Terhadap Karakteristik Fisikokimia Sosis Ikan Lele (Clarias Gariepinus). Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan kakap merah (Lutjanus argentimaculatus) merupakan salah satu jenis ikan yang memiliki nilai ekonomis tinggi. Pada industri pengolahan ikan kakap merah kebanyakan hanya memanfaatkan hasil fillet ikan skin less sehingga banyak kulit yang dibuang percuma pasca pengolahan. Gelatin adalah derivat protein dari serat kolagen yang ada pada kulit, tulang, dan tulang rawan. Gelatin banyak mengandung protein kolagen yang digunakan sebagai komponen utama penyusun Sosis ikan. Sosis ikan adalah produk hasil perikanan dengan bahan baku daging ikan lumat Surimi dengan kadar berkisar 70% dicampur dengan bahan pengikat dan bahan-bahan tambahan lainnya. Lalu dimasukan kedalam selongsong dan direbus ataupun dikukus. Maksud dan tujuan dilakukan penelitian ini adalah untuk Mengetahui pengaruh penambahan gelatin dari limbah kulit ikan kakap merah (Lutjanus argentimacalatus) terhadap karakteristik fisikokimia sosis ikan lele (Clarias gariepinus). Metode yang digunakan dalam penelitian ini yaitu metode eksperimen. Rancangan percobaan dalam penelitian utama adalah Rancangan Acak Lengkap (RAL) sederhana. Berdasarkan hasil penelitian menunjukkan bahwa perlakuan penambahan gelatin kulit kakap merah yang berbeda pada sosis ikan lele berpengaruh nyata terhadap karakteristik fisika dan kimia. Penambahan gelatin kakap merah terbaik pada pembuatan sosis ikan lele yaitu dengan konsentrasi 9% penambahan gelatin kulit ikan kakap merah dengan hasil analisa. yaitu kadar protein 18,54%, kadar air 41,75%, kadar lemak 3,23%, kadar abu 2,97%, kadar karbohidrat 29,16%, aw 0,79. Kemudian untuk hasil uji fisika yaitu kekenyalan sebesar 5,24 N dan hasil uji organoleptik yaitu rasa 6,3, warna 6,1 tekstur 6,35 dan aroma 5,45.
English Abstract
Red snapper fish (Lutjanus argentimaculatus) is one type of fish that has high economic value. Most of red snapper fish processing industries only use fish fillets while the skins were thrown away after processing. Gelatin is a protein derivative of collagen fiber that is on the skin, bones and cartilage. The amino acid composition is almost similar to collagen. Gelatin contains a lot of collagen protein which is used as the main component in making fish sausages. Fish sausage is a fishery product with Surimi pulverized fish raw material with levels ranging from 70% mixed with binder and other additional ingredients. Then put into the sleeve and boiled or steamed. The purpose and objective of this study were to determine the effect of gelatin addition from red snapper skin waste (Lutjanus argentimacalatus) on physicochemical characteristics of catfish sausage (Clarias gariepinus). The method used in this study is the experimental method. The experimental design in the main study was a simple Completely Randomized Design. Based on the results of the study showed that the treatment of the addition of different red snapper skin gelatin to catfish sausages had a significant effect on physical and chemical characteristics. The best addition of red snapper gelatin in the manufacture of catfish sausages is a concentration of 9% with the addition of red snapper gelatin with the results of the analysis, protein content 18.54%, water content 41.75%, fat content 3.23%, ash content 2.97%, carbohydrate content 29.16%, aw 0.79. Then for the results of the physics test, the elasticity was 5.24 N. and Organoleptic test results were taste 6.3, color 6.1 texture 6.35 and flavor 5.45
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPIK/2019/191/051903280 |
| Uncontrolled Keywords: | Gelatin, Kulit Ikan kakap merah, Sosis, Gelatin, Red Snapper Fish Skin, Sausage |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.2 Starches and jellying agents > 664.26 Gelatin / Gelatin industry |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Manajemen Sumberdaya Perairan |
| Depositing User: | Nur Cholis |
| Date Deposited: | 15 Sep 2020 01:51 |
| Last Modified: | 25 Oct 2021 08:53 |
| URI: | http://repository.ub.ac.id/id/eprint/169765 |
Preview |
Text
ADITYA TEGUH PAMBUDI (2).pdf Download (3MB) | Preview |
Actions (login required)
 |
View Item |