Pengaruh Penambahan Jantung Pisang Kering Terhadap Karakteristik Kimia dan Organoleptik Abon Ikan Tuna (Thunnus albacares)

Kusuma, Zulfia Rifka Ayu and Dr. Ir. Hardoko,, MS (2022) Pengaruh Penambahan Jantung Pisang Kering Terhadap Karakteristik Kimia dan Organoleptik Abon Ikan Tuna (Thunnus albacares). Sarjana thesis, Universitas Brawijaya.

Abstract

Ikan tuna merupakan salah satu ikan yang memiliki kandungan protein tinggi dan rendah lemak. Pada ikan tuna segar memiliki umur simpan yang pendek, sehingga untuk memperpanjang umur simpan daging ikan tuna dapat diolah menjadi suatu produk salah satunya abon. Abon ikan adalah makanan dengan daya simpan yang lama yang terbuat dari suwiran daging ikan, lalu ditambahkan bumbu dan di digoreng. Abon memiliki karakteristik yang beragam dan dipengaruhi oleh jenis ikan, komposisi bumbu dan bahan tambahan lain seperti jantung pisang. Jantung pisang merupakan bunga hasil pokok pisang dengan strukturya dari beberapa lapisan kulit. Jantung pisang memiliki kandungan yang baik untuk kesehatan dan tekstur seperti daging, sehingga akan menambah karaktersitik kimia dan organoleptik yang baik pada produk abon. Tujuan dari penelitian untuk mengetahui pengaruh penambahan jantung pisang kering terhadap karakteristik kimia dan organoleptik abon ikan tuna (Thunnus albacares) serta menentukan konsentrasi yang terbaik dari penambahan jantung pisang kering terhadap karakteristik kimia dan organoleptik abon ikan tuna (Thunnus albacares). Penelitian dilaksanakan di Jl. Sisingamangaraja no. 257A, Bunulrejo, Blimbing, Kota Malang; Laboratorium Perekayasaan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Brawijaya, Kota Malang; Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya pada bulan Februari – April 2022. Metode penelitian yang digunakan, yaitu metode eksperimen. Prosedur penelitian meliputi pembuatan hancuran jantung pisang yang dikeringkan, persiapan bumbu-bumbu dan dan pembuatan abon ikan tuna. Parameter pengujian meliputi uji karakteristik kimia berupa analisis angka peroksida dan kadar air, uji karakteristik organoleptik berupa uji hedonik dan uji skoring. Pada perlakuan terbaik yang ditentukan dengan metode De garmo akan dilakukan uji karakteristik kimia berupa analisis kadar protein, kadar lemak, kadar abu, kadar karbohidrat dan kadar serat pangan. Hasil dari penelitian menunjukkan bahwa penambahan jantung pisang kering tidak berpengaruh nyata terhadap kadar peroksida dan kadar air abon ikan tuna. Penambahan jantung pisang kering berpengaruh nyata terhadap skoring warna, skoring rasa ikan, skoring rasa jantung pisang, skoring aroma abon dan skoring tekstur. Penambahan jantung pisang kering juga berpengaruh nyata terhadap hedonik kenampakan, hedonik aroma, hedonik tekstur, hedonik rasa dan hedonik penerimaan secara keseluruhan. Perlakuan terbaik yang telah ditentukan, yaitu penambahan jantung pisang kering 25% (A2) dengan uji karakteristik kimia meliputi kadar angka peroksida 0.50 meq O2/kg, kadar air 16,67%, kadar protein 17.98%, kadar lemak 39.17%, kadar abu 4.93%, kadar karbohidrat 20.75%, serat pangan larut air viii 1.68%, serat pangan tak larut air 12.24% dan serat pangan total 13.92%. Pada uji karakteristik organoleptik penambahan jantung pisang kering 25% (A2) pada abon ikan tuna meliputi skoring warna 5.08, skoring rasa ikan 3.29, skoring jantung pisang 3.81, skoring aroma abon 3.32, skoring tekstur 3.57, hedonik kenampakan 4.07, hedonik aroma 3.96, hedonik tekstur 4.59, hedonik rasa 4.34 dan hedonik penerimaan secara keseluruhan 4.39.

English Abstract

Tuna is a fish that has a high protein content and low fat. Fresh tuna has a short shelf life, so to extend the shelf life, tuna meat can be processed into a product, one of which is shredded fish. Shredded fish is a food with a long shelf life which is made from shredded fish meat, then spices are added and fried. Shredded fish has various characteristics and is influenced by the type of fish, seasoning composition and other additives such as banana blossom. Banana blossom is the flower of the banana tree with its structure of several layers of skin. Banana blossom has a good content for health and a texture like meat, so it will add good chemical and organoleptic characteristics to shredded products. The aim of this study was to determine the effect of adding dried banana blossom to the chemical and organoleptic characteristics of shredded tuna (Thunnus albacares) and to determine the best concentration of adding dried banana blossom to the chemical and organoleptic characteristics of shredded tuna (Thunnus albacares). The research was conducted on Jl. Sisingamangaraja no. 257A, Bunulrejo, Blimbing, Malang City; Fishery Products Engineering Laboratory, Faculty of Fisheries and Marine Scienceblos, Brawijaya University, Malang City; Faculty of Public Health, Airlangga University, Surabaya in February – April 2022. The research method used was the experimental method. The research procedure involved making crushed dried banana blossom, preparing spices and making shredded tuna. Test parameters include chemical characteristic tests in the form of analysis of peroxide value and water content, organoleptic characteristic tests in the form of hedonic tests and scoring tests. In the best treatment determined by the De Garmo method, a chemical characteristic test will be carried out in the form of an analysis of protein content, fat content, ash content, carbohydrate content and food fiber content. The results of the study showed that the addition of dried banana blossom had no significant effect on the peroxide content and water content of shredded tuna. The addition of dried banana blossom had a significant effect on color scoring, fish flavor scoring, banana blossom flavor scoring, shredded aroma scoring and texture scoring. The addition of dried banana blossom also had a significant effect on hedonic appearance, hedonic aroma, hedonic texture, hedonic taste and overall hedonic acceptance. The best treatment has been determined, namely the addition of 25% (A2) dry banana blossom with a chemical characteristic test including a peroxide value of 0.50 meq O2/kg, 16.67% water content, 17.98% protein content, 39.17% fat content, 39.17% fat content. ash 4.93%, carbohydrate content 20.75%, water soluble food fiber 1.68%, water insoluble food fiber 12.24% and total food fiber 13.92%. In the organoleptic characteristic test the addition of 25% dried banana x blossom (A2) to shredded tuna included a color score of 5.08, a fish flavor score of 3.29, a banana blossom score of 3.81, abon aroma score of 3.32, a texture score of 3.57, hedonic appearance 4.07, hedonic aroma 3.96, hedonic texture 4.59, hedonic taste 4.34 and overall hedonic acceptance 4.39.

Item Type:	Thesis (Sarjana)
Identification Number:	0522080539
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:	PKN 03 UB
Date Deposited:	07 Jun 2023 06:44
Last Modified:	07 Jun 2023 06:44
URI:	http://repository.ub.ac.id/id/eprint/201097

Text (DALAM MASA EMBARGO) Zulfia Rifka Ayu Kusuma.pdf Restricted to Registered users only until 31 December 2024. Download (4MB)

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