Erlangga, Moh. Evan and Prof. Dr. Ir. Happy Nursyam,, M.S. (2022) Pengaruh Penggunaan NaCl dan NaHCO3 pada Proses Pencucian terhadap Kualitas Surimi Ikan Patin (Pangasius sp.). Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan patin merupakan salah satu ikan air tawar yang cukup dikenal di masyarakat dan ketersediaannya yang hampir selalu ada. Harga yang relatif murah dan mudah dibeli dalam kondisi segar di pasar tradisional maupun di pasar modern. Sarat utama dalam membuat olahan, terutama olahan surimi yaitu tersedianya bahan baku yang cukup. Ikan patin biasa dijual dalam bentuk utuh maupun fillet. Karakteristik dagingnya sendiri sedikit berbeda dengan ikan lainnya yaitu mengandung banyak lemak. Perlu adanya suatu pengolahan untuk mengatasi hal tersebut salah satunya dengan menjadi produk olahan antara (intermediet) yaitu surimi. Tahap pencucian merupakan tahap paling penting agar dihasilkan surimi dengan kualitas yang baik. Proses pencucian surimi yang baik menghasilkan surimi tanpa bau, warna dan rasa serta memiliki kekuatan gel yang baik dengan cara menghilangkan darah, protein sarkoplasma, lemak serta kandungan nitrogen lainnya dari daging ikan yang digunakan. Proses pencucian dilakukan dengan cara mencampur daging ikan yang sudah dilumatkan dengan air yang kemudian digerakkan secara mekanis. Tujuan penelitian ini yaitu untuk mengetahui pengaruh perbedaan penggunaan NaCl dan NaHCO3 pada proses pencucian surimi ikan patin (Pangasius sp.) dan mengetahui konsentrasi penambahan NaCl dan NaHCO3 terbaik terhadap kualitas surimi ikan patin (Pangasius sp.). Penelitian ini dilakukan menggunakan metode eksperimental yaitu dengan membuat produk surimi ikan patin dengan penggunaan NaCl dan NaHCO3 pada proses pencucian 0,25% NaCl dan 0,25% NaHCO3, 0,3% NaCl dan 0,2% NaHCO3, 0,35% NaCl dan 0,15% NaHCO3 dan 0,5% NaCl. parameter yang di uji antara lain kadar air, kadar abu, kadar lemak, kadar karbohidrat, kadar protein, kekuatan gel, derajat putih, uji tekstur, uji aroma, uji warna, uji gigit, dan uji lipat. Kemudian dilakukan analisis data menggunakan uji ANOVA, uji Tukey, uji Kruskal Wallis, dan uji De Garmo. Analisis tersebut menggunakan aplikasi IBM SPSS versi 26 dan Microsoft Excel. Hasil uji ANOVA, uji Tukey dan uji Kruskal Wallis menunjukkan bahwa parameter yang di uji pada surimi ikan patin dengan penggunaan NaCl dan NaHCO3 pada proses pencucian terdapat perbedaan nyata pada uji tekstur, uji warna dan uji lipat, tetapi tidak memberikan perbedaan nyata pada uji aroma dan uji gigit. Hasil yang didapatkan pada uji De Garmo atau perlakuan terbaik didapatkan pada perlakuan dengan penggunaan atau penambahan 0,35% NaCl dan 0,15% NaHCO3 dengan nilai produk (NP) total 0,89. Perlakuan terbaik mempunyai rendemen 24,50%, kadar air 84,39%, kadar protein 11,14%, kadar lemak 0,97%, kadar abu 0,66%, kadar karbohidrat 2,83%, tekstur 3,88 (agak tidak suka), warna 4,23 (agak suka), aroma 3,51 (agak tidak suka), uji gigit 3,01 (daya lenting lemah), uji lipat 5,22 (tidak retak jika dilipat seperempat lingkaran), derajat putih 64,38, dan kekuatan gel 223,67 g/cm2. Kesimpulan pada penelitian ini yaitu penambahan NaCl dan NaHCO3 pada proses pencucian surimi ikan patin tidak berpengaruh nyata terhadap kekuatan gel, kadar air, kadar protein, uji gigit. Namun memberikan pengaruh nyata terhadap derajat putih, kadar lemak, kadar karbohidrat, kadar abu, tekstur, warna dan uji lipat (menolak H0 dan menerima H1). Penambahan NaCl dan NaHCO3 pada proses pencucian surimi ikan patin tidak berpengaruh nyata terhadap aroma surimi ikan patin, tetapi berpengaruh nyata terhadap tekstur dan warna surimi ikan patin. Penambahan NaCl 0,35% + NaHCO3 0,15% memberikan pengaruh terbaik pada surimi ikan patin dengan kekuatan gel dan derajat putih paling tinggi.
English Abstract
Catfish is one of the freshwater fish that is well known in the community and its availability is almost always there. The price is relatively cheap and easy to buy fresh in traditional and modern markets. The main requirement in making processed product, especially processed surimi, is the availability of sufficient raw materials. Catfish are usually sold in whole or fillet form. The characteristics of the meat itself are slightly different from other fish, namely it contains a lot of fat. There needs to be a processing to overcome this, one of which is by turning it into an intermediate processed product, namely surimi. The washing stage is the most important step in order to produce good quality surimi. A good surimi washing process produces surimi without odor, color and taste and has good gel strength by removing blood, sarcoplasmic protein, fat and other nitrogen content from the fish meat used. The washing process is carried out by mixing the crushed fish meat with water which is then driven mechanically. The purpose of this research was to determine the effect of different uses of NaCl and NaHCO3 on the washing process of catfish surimi (Pangasius sp.) and to determine the best concentration of addition of NaCl and NaHCO3 on the quality of surimi for catfish (Pangasius sp.). This research was conducted using an experimental method, namely by making catfish surimi products using NaCl and NaHCO3 in the washing process 0.25% NaCl and 0.25% NaHCO3, 0.3% NaCl and 0.2% NaHCO3, 0.35% NaCl and 0.15% NaHCO3 and 0.5% NaCl. Parameters tested included moisture content, ash content, fat content, carbohydrate content, protein content, gel strength, degree of whiteness, texture test, aroma test, color test, bite test, and folding test. Data from the test results will be analyzed using the ANOVA test, Tukey test, Kruskal Wallis test, and De Garmo test. The analysis uses IBM SPSS version 26 and Microsoft Excel applications. The results of the ANOVA test, Tukey test and Kruskal Wallis test showed that the parameters tested on catfish surimi using NaCl and NaHCO3 in the washing process had significant differences in the texture test, color test and folding test, but did not give a significant difference in the aroma test and bite test. The results obtained in the De Garmo test or the best treatment were obtained in the treatment with the use or addition of 0.35% NaCl and 0.15% NaHCO3 with a total product value (NP) of 0.89. The best treatment had a yield of 24.50%, water content 84.39%, protein content 11.14%, fat content 0.97%, ash content 0.66%, carbohydrate content 2.83%, texture 3.88 (slightly dislike), color 4.23 (rather like), aroma 3.51 (rather dislike), bite test 3.01 (weak resilience), folding test 5.22 (does not crack when folded in a quarter circle), white degree 64.38, and gel strength 223.67 g/cm2. The conclusion of this study is that the addition of NaCl and NaHCO3 in the catfish surimi washing process did not significantly affect gel strength, water content, protein content, bite test. However, it has a significant effect on the degree of whiteness, fat content, carbohydrate content, ash content, texture, color and folding test (rejecting H0 and accepting H1). The addition of NaCl and NaHCO3 in the washing process of catfish surimi did not significantly affect the aroma of catfish surimi, but had a significant effect on the texture and color of catfish surimi. The addition of 0.35% NaCl + 0.15% NaHCO3 gave the best effect on catfish surimi with the highest gel strength and whiteness degree.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522080435 |
| Subjects: | 600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 30 May 2023 02:24 |
| Last Modified: | 30 May 2023 02:24 |
| URI: | http://repository.ub.ac.id/id/eprint/200629 |
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