Pengaruh Lama Perendaman Daging dalam Larutan Campuran Angkak Sendawa dan Lama Penyimpanan Terhadap Karakteristik Se’i Tuna

Wati, Dewi Sinta and Dr. Ir. Hardoko,, MS and Jeny Ernawati Tambunan, S.Pi, M.Si (2023) Pengaruh Lama Perendaman Daging dalam Larutan Campuran Angkak Sendawa dan Lama Penyimpanan Terhadap Karakteristik Se’i Tuna. Sarjana thesis, Universitas Brawijaya.

Abstract

Ikan tuna merupakan sumber pangan hewani yang banyak dibutuhkan manusia karena kandungan proteinnya yang tinggi. Indonesia termasuk negara yang memiliki potensi tuna terbesar di dunia yaitu mencapai 613.575 ton per tahunnya. Umumnya, ikan kaya akan kandungan air dan protein yang tinggi, hal ini menjadikan ikan bersifat perishable food sehingga rentan mengalami kemunduran mutu. Pengasapan merupakan salah satu cara untuk mengawetkan ikan. Ikan asap umumnya dilakukan dengan bentuk ikan utuh atau dibelah tanpa adanya penghilangan duri sehingga konsumen terganggu dengan adanya duri karena cukup menyulitkan dalam mengonsumsi. Se’i merupakan makanan khas Indonesia-yang berasal dari Nusa Tenggara Timur (NTT) diolah dan diawetkan mirip seperti ikan asap. Se’i terbuat dari daging hewan darat, namun baru-baru ini se’i dibuat dari daging ikan. Karakteristik se’i daging adalah memiliki warna mulai dari cokelat sampai kemerahan, namun se’i yang terbuat dari daging ikan memiliki warna putih sehingga perlu penambahan pewarna merah pada se’i. Sendawa atau saltpetre digunakan pada pembuatan se’i sebagai penghasil warna merah, memberikan rasa yang khas, mengurangi pengerutan pada daging selama proses pengasapan dan memperpanjang umur simpan se’i. Namun, warna merah yang dihasilkan saltpetre kurang memuaskan, sehingga perlu pengembangan warna merah pada se’i yaitu dengan pemanfaatan angkak sebagai penghasil warna alami. Penelitian ini menggunakan metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor yaitu lama perendaman dalam larutan campuran angkak sendawa (0,3,6 jam) dan lama penyimpanan pada suhu ruang (0,3,6,9 hari) dengan menggunakan 3 kali ulangan. Data hasil penelitian dianalisis menggunakan Analysis of Variance (ANOVA). Jika didapatkan perbedaan nyata maka dilakukan uji lanjut Tukey menggunakan aplikasi Minitab versi 20.0. Sedangkan untuk parameter organoleptik menggunakan Kruskal-wallis. Jika didapatkan perbedaan nyata maka dilakukan uji lanjut Dunn menggunakan aplikasi Statistical Package for the Social Sciences (SPSS) versi 27. Kemudian, untuk perlakuan dengan lama perendaman terbaik dari seluruh parameter akan dianalisis dengan menggunakan metode Naïve Bayes. Hasil sidik ragam menunjukkan bahwa perbedaan lama perendaman, lama penyimpanan, dan interaksi keduanya memberikan hasil berbeda nyata (P<0.05) terhadap total bakteri (TPC), angka kapang khamir, kadar air, nilai TBA, bilangan peroksida, warna, dan organoleptik (skoring dan hedonik). Namun, pada organoleptik skoring aroma dan hedonik aroma didapatkan interaksi dari keduanya memberikan hasil tidak berbeda nyata (P>0.05). Perlakuan terbaik didapatkan dari perlakuan lama perendaman dalam larutan campuran angkak sendawa selama 6 jam pada lama penyimpanan 3 hari dengan hasil hedonik kenampakan sebesar 5 (agak suka), hedonik aroma sebesar 5 (agak suka), hedonik tesktur sebesar 5 (agak suka), hedonik rasa sebesar 5 (agak suka), hedonik penerimaan keseluruhan sebesar 5 (agak suka), skoring kenampakan sebesar 4 (merah agak kecokelatan), skoring aroma sebesar 5 (aroma asap kuat), skoring tekstur sebesar 4 (cukup keras), skoring rasa sebesar 5 (agak terasa asap), nilai L (lightness) sebesar 48.60, °hue sebesar 42.04, kadar air sebesar 52%, nilai TBA sebesar 0.22 mg MDA/kg, bilangan peroksida sebesar 1.91 meq O2/kg, nilai TPC sebesar 3.86 log CFU/g (7.24x103 CFU/g), dan angka kapang khamir sebesar 1.51 log CFU/g (3.24x101 CFU/g). Komposisi kimia yang terkandung dalam produk tersebut yaitu kadar karbohidrat sebesar 5.37%, kadar protein sebesar 52.18%, kadar lemak sebesar 5.97%, kadar abu sebesar 1.17%, kadar histamin 57 mg/kg dan nilai Aw sebesar 0.47.

English Abstract

Tuna is an animal-source food that provide humans with its high protein content. With that being said, Indonesia has the world's highest tuna potential, with the capacity of 613,575 tons annually. In general, fish has a lot of protein and high in water content, making it a perishable food that is sensitive to deterioration in quality over a rather short period of time. In order to mitigate this issue, fumigation is used as a form of meat processing to preserve the fish. The end products of smoked fish typically maintained its whole body or in a form of big chunks without any of its spines being removed, which often make it inconvenience for consumers to eat. Furthermore, Se’i is a traditional Indonesian dish from East Nusa Tenggara (NTT) that is cooked and preserved similarly to a smoked fish. Se’i is traditionally produced from land-based animal, although in recent practice, fish meat is used as the main ingredient as well. Additionally, Se’i meat typically has a color that ranges from brown to reddish, but fish-based Se’i has a white tint color instead, thus a red dye needs to be added to any fish-based Se’i. Saltpetre or saltpeter is used in the production of Se’i to give it a red color. It also gives a distinct flavor and could minimize the shrinking of the meat during the smoking process, and more importantly, to lengthen the shelf life of the Se’i. On the other hand, the hue of the red color as a result of saltpetre addition is unsatisfactory, so it needs to be engineered further by using Angkak which is a natural colorant. This study used an experimental method using a completely randomized design (CRD) factorial with two components, namely the length of immersion in a red saltpetre combination solution (0,3,6 hours) and storage time at room temperature (0, 3, 6, 9 days) with three repeats. In addition, analysis of Variance (ANOVA) was used to analyze the research data. However, if there is a substantial difference, Tukey's additional test would be performed with the Minitab version 20.0 software. As for the organoleptic parameters, it was done by using Kruskal-wallis. If a substantial difference was discovered, the Statistical Package for the Social Sciences (SPSS) application version 27 is used to conduct Dunn's additional test. Additionally, the Naïve Bayes technique will then be used to examine all parameters for the therapy with the best immersion time. The variance results revealed that differences in soaking time, storage duration, and their interaction produced substantially varied (P<0.05) results for total plate count (TPC), yeast and mold, water content, TBA value, peroxide value, color, and organoleptic hedonic test and score. However, in the organoleptic score aroma and hedonic aroma, the interaction between the two produced no statistically significant differences (P>0.05). As for the result, the best treatment was achieved by long soaking in a solution of angkak-salpetre for 6 hours and 3 days of storing in a room temperature with a hedonic appearance of 5 (rather liked), hedonic aroma of 5 (rather liked), hedonic texture of 5 (rather liked), hedonic taste of 5 (rather liked), hedonic overall acceptance is 5 (rather like it), appearance score is 4 (slightly brownish red), aroma score is 5 (strong smoke aroma), texture score is 4 (hard enough), taste score is 5 (slightly smoked), the L value was 48.60, the °hue was 42.04, the moisture content was 52%, the TBA value was 0.22 mg MDA/kg, the peroxide value was 1.91 meq O2/kg, the TPC value was 3.86 log CFU/g (7.24x103 CFU/g), and the yeast and mold rate was 1.51 log CFU/g (3.24x101 CFU/g). The chemical composition contained in the product are carbohydrate content of 5.37%, protein content of 52.18%, fat content of 5.97%, ash content of 1.17%, histamine content of 57 mg/kg, and Aw value of 0.47.

Item Type:	Thesis (Sarjana)
Identification Number:	0523080089
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:	soegeng sugeng
Date Deposited:	30 Aug 2023 03:06
Last Modified:	30 Aug 2023 03:06
URI:	http://repository.ub.ac.id/id/eprint/202711

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