Fadlilah, Hamdania Hesti Rizka (2017) Analisis Sifat Fisik dan Organoleptik Sosis Ikan Tuna Berdasarkan Perbedaan Suhu Dan Frekuensi Pemakaian Minyak Pada Penggorengan Vakum. Sarjana thesis, Universitas Brawijaya.
Abstract
Pengolahan ikan tuna menjadi sosis ikan tuna merupakan salah satu usaha untuk mengatasi kesulitan dalam penyimpanan dan pendistribusian ikan tuna segar. Namun jenis olahan makanan ini juga memiliki kekurangan yaitu produk ini harus disimpan pada suhu rendah. Maka perlu pengolahan lebih lanjut untuk menjadikan sosis ikan lebih tahan lama dalam kondisi suhu kamar serta kualitasnya terjaga, yaitu dengan cara menggorengnya dengan metode vakum. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh suhu dan penggunaan minyak berulang terhadap karakteristik fisik dan organoleptik sosis ikan Tuna. Penelitian ini memiliki dua variabel perlakuan yaitu suhu 100oC, 110oC, dan 120oC dan frekuensi pemakaian minyak sebanyak 10 kali. Analisa dilakukan untuk mengetahui kadar air, warna, tekstur, bulk density, solid density, porosity, kesetimbangan massa, serta uji organoleptik terhadap warna dan teksturnya. Analisa data dilakukan dengan menggunakan uji Annova dan uji lanjut Duncan. Berdasarkan hasil penelitian, nilai kadar air keripik sosis ikan tuna tertinggi 6.86% dan terendah adalah 2.88%, nilai kekerasan tertinggi adalah 1006.3 gf dan terendah adalah 702.3 gf, rendemen tertinggi sebesar 27.56% dan terendah sebesar 24.96%, tingkat kesukaan terhadap warna tertinggi adalah 5.5 dan terendah 4.1, tingkat kesukaan terhadap tekstur tertinggi adalah 5.3 dan terendah adalah 4.5, dan nilai Bulk Density, Soild Density, dan Porosity tertinggi masing-masing adalah 0.591 g/ml, 1.025 g/ml, dan 63.254 %dan terendah masing-masing adalah 0.294 g/ml, 0,901 g/ml, dan 59,008 %. Perlakuan suhu penggorengan menunjukkan pengaruh nyata terhadap intensitas warna, sensoris warna, serta Bulk Density, Solid Density, dan Porositas. Sedangkan frekuensi pemakaian minyak menunjukkan pengaruh nyata pada intensitas warna b*, sensosris warna, solid density serta porositas. Perlakuan suhu dan frekuensi pemakaian minyak tidak berpengaruh nyata terhadap kadar air, tekstur, kekerasan, serta rendemen.
English Abstract
Processing tuna fish into tuna fish sausage is an effort to overcome difficulties in storage and distribution of fresh tuna. However this type of processed food also has a weakness which is it should be stored at low temperatures. It is necessary need further processing to make fish sausage more durable in room temperature conditions and the maintained quality, that is by frying with vacuum method. This study aims to determine how the influence of temperature and the use of repetitive oil on physical and organoleptic characteristics of Tuna fish sausage. This study had two treatment variabels which was the temperature with three temperature: 100oC, 110oC, and 120oC and 10 times frequency of cooking oil. The analysis performed to determine the water content, color, texture, bulk density, solid density, porosity, mass balance, and organoleptic test of color and texture. Data analysis was performed using Annova test and Duncan's advanced test. Based on the results, the highest water content value was 6.86% and the lowest was 2.88%, the hisghest hardness value was 1006.3 gf and the lowest was 702.3 gf, the highest rendement was 27.56% and the lowest was 24.96%, the highest hedonic of color was 5.5 and the lowest was 4.1, the highest hedonic of texture was 5.3 and the lowest was 4.5, the highest value of Bulk Density, Solid Density, and Porosity were adalah 0.591 g/ml, 1.025 g/ml, dan 63.254 % and the lowest were 0.294 g/ml, 0,901 g/ml, dan 59,008 % . The frying temperature treatment showed a real effect on color intensity, color sensory and texture sensory, as well as Bulk Density, Solid Density, and Porosity. While the frequently cooking oil used treatments showed a real effect on color intensity b*, sensory color and sensory texture, solid density and porosity. Treatment of temperature and frequency of cooking oil has no significant effect on water content, texture, hardness, and rendement.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/332/051709179 |
| Uncontrolled Keywords: | Sosis Ikan Tuna, Vacuum Frying, Annova, Suhu, Frekuensi Minyak. |
| Subjects: | 500 Natural sciences and mathematics > 597 Cold-blooded vertebrates |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 19 Oct 2017 06:35 |
| Last Modified: | 09 Nov 2020 06:19 |
| URI: | http://repository.ub.ac.id/id/eprint/4043 |
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