Sari, Hesti Emeliya (2017) Analisa Kualitas Keripik Udang (Litopenaeus Vannamei) Hasil Penggorengan Vakum Pada Variasi Bahan Baku dan Suhu. Sarjana thesis, Universitas Brawijaya.
Abstract
Udang vaname (Litopenaeus Vannamei) merupakan jenis udang yang mempunyai toleransi cukup tinggi terhadap fluktuasi kualitas air, terutama di musim kemarau. Produksi udang vaname dengan sistem budidaya intensif dapat menghasilkan panen yang relatif lebih baik pada fluktuasi kualitas air yang tinggi dibandingkan dengan jenis udang lain seperti udang windu. Udang mempunyai aroma yang spesifik dan tekstur dagingnya keras. Untuk melunakkan daging udang yang keras yaitu dengan cara pembekuan. Pembekuan udang adalah salah satu pengolahan hasil perikanan yang bertujuan untuk mengawetkan makanan berdasarkan atas penghambatan pertumbuhan mikroorganisme, menahan reaksi-reaksi kimia dan aktivitas enzim-enzim. Pada prinsipnya proses pembekuan produk udang berkisar pada suhu -180C merupakan standar suhu pusat dalam industri pembekuan udang. Udang biasanya diolah menjadi terasi, ikan asin, keripik ikan/udang, abon ikan, ikan goreng, dan sarden. Selain itu udang juga bisa digoreng menggunakan Vacuum Frying. Penelitian ini dilakukan bertujuan untuk mengetahui mutu keripik udang dengan variasi bahan baku dan suhu. Metode yang dilakukan pada penelitian ini untuk mengetahui pengaruh suhu penggorengan (750C, 850C, dan 950C) dengan perlakuan udang dalam keadaan fresh, pembekuan dalam freezer dan dengan penambahan nitrogen cair. Parameter yang diamati meliputi nilai rendemen, kadar air, kadar lemak, kadar protein, tekstur dan warna. Berdasarkan hasil penelitian, perbedaan perlakuan udang dan suhu penggorengan tidak memberikan pengaruh yang sangat berbeda terhadap rendemen, kadar air, kadar lemak, kadar protein keripik udang sedangkan pada warna memiliki perbedaan diantara variasi suhu. Mutu keripik udang yang bagus terdapat pada bahan baku yang dibekukan dengan menggunakan nitrogen cair pada suhu 750C (T1P3), dengan nilai rendemen 15.53%, nilai kadar air 3.79%, nilai kadar lemak 44.08%, nilai kadar protein 49.88%, nilai tekstur 7.94 kg/cm2, dan warna yang dihasilkan (L= 48.4, a*= 16.8, b*= 18.9).
English Abstract
Shrimp Vaname (Litopenaeus Vannamei) is a type of shrimp that has a high tolerance to fluctuations in water quality especially in the dry season. Production of vaname shrimp with intensive cultivation system can produce relatively good harvests on high quality fluctuations compared to other shrimp species such us tiger shrimp. Shrimp have a specivic aroma and texture of meat is hard. To soften the hard shrimp meat that is by way of freezing. Freezing of hrimp is one of fishery product processing which aim to preserve food based on inhibition of growth of microorganism, withstand chemical reactions and activity of enzymesin principle the freezing process of shrimp proucts ranges from -180C to standard central temperature in the shrimp freezing industry. Shrimp is usually processed into shrimp paste, salte fish, shrimp chips, fish abon, and sardines. Besides shrimp can also be fried using vacuum frying. This research is aimed to know the quality of shrimp chips with variations of raw materials and temperature. This method used in this research to know the effect of frying temperature (750C, 850C, dan 950C) with fresh shrimp treatment, freezing in freezer, and with adition of liquid nitrogen. The parameter observed include the value of rendemen, moisture conten, fat content, protein content, texture and color. Based on the results of the study, differences in shrimp treatment and frying temperature did not give a very different effect on the yield, moisture content, fat content, protein conten of shrimp chips while in color have differences between temperature variations. The quality of good shrimp chips is found in raw materials frpzen by using liquid nitrogen ar temperature 750C (T1P3), the value of rendement 15.53%, the value of water content 3.79%, the value of fat content 44.08%, the value of protein content 49.88%, the value of texture 7.94 kg/cm2, and the color produced (L= 48.4, a*= 16.8, b*= 18.9).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/416/051709263 |
| Uncontrolled Keywords: | Pembekuan, Udang vaname (Litopenaeus vannamei), Vacuum Frying |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.9 Meats and allied foods > 664.94 Fishes and shellfish |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 13 Oct 2017 08:53 |
| Last Modified: | 03 Jan 2022 04:02 |
| URI: | http://repository.ub.ac.id/id/eprint/3683 |
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