-, Sibawi (2017) Pengaruh Penambahan Konsentrasi Asap Cair Sekam Padi Terhadap Mutu Cumi-Cumi (Loligo sp.) Selama Penyimpanan Suhu Dingin. Sarjana thesis, Universitas Brawijaya.
Abstract
Cumi-cumi merupakan produk laut yang menempati posisi ketiga setelah ikan dan udang di perairan Indonesia. Daging cumi-cumi memiliki protein yang cukup tinggi yang mengandung semua jenis asam amino esensial yang diperlukan oleh tubuh. Untuk mempertahankan mutu cumi-cumi maka diperlukan suatu alternatif produk dengan cara penambahan asap cair sekam padi. Adapun faktor yang mempengaruhi mutu salah satunya yaitu lama simpan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi asap cair sekam padi selama penyimpanan suhu dingin terhadap mutu cumi-cumi (Loligo sp.). Metode yang digunakan adalah metode eksperimen dengan rancangan percobaan rancangan acak lengkap (RAL) faktorial dilanjutkan dengan Uji Duncan pada taraf 5%. Konsentrasi asap cair yang digunakan dalam penelitian yaitu 0%, 3%, 4%, 5% dan 6%. Lama simpan yang digunakan yaitu 1, 2, dan 3 hari. Hasil penelitian ini menunjukkan bahwa Penambahan konsentrasi asap cair sekam padi berpengaruh nyata terhadap mutu cumi-cumi (Loligo sp.) dilihat dari uji TPC, TMA, Aw, dan pH namun tidak berpengaruh nyata terhadap suhu cumi-cumi (Loligo sp.). Lama penyimpanan berpengaruh nyata terhadap semua parameter uji (TPC, TMA, Aw, pH, dan suhu) cumi-cumi (Loligo sp.)
English Abstract
Squid occupies as the third biggest Indonesian marine product after fish and shrimp. Squid meat has high protein that contained all of the essential amino acids which needed by human body. To maintain the quality of squid, it is necessary to find an alternative technology by adding liquid rice hull smoke. One of the most important factors that affect squid quality is storage period. The purpose of this research was to know the effect of adding various concentration of liquid rice hull smoke during cold storage temperature on squid quality. Method used was experimental with two-way factorial arrangement in a complete randomized design. The concentrations of liquid smoke used in this research were 0%, 3%, 4%, 5%, and 6%. While, the storage time used were 1, 2, and 3 days. Data was analyzed by two-way Anova and then followed by Duncan Test. The results of this study showed that the addition of liquid rice hull smoke had significant effect on the quality of squid including TPC, TMA, Aw, and pH. However, the treatments had no significant effect on the temperature of squid. Storage periods had significant effect on all parameters tested (TPC, TMA, Aw, pH, and temperature of squid).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPR/2017/346/051705646 |
| Uncontrolled Keywords: | Asap Cair Sekam Padi, Cumi-Cumi, Lama Simpan, Liquid Rice Hull Smoke, Squid, Storage Period |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.9 Meats and allied foods > 664.94 Fishes and shellfish |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | Yusuf Dwi N. |
| Date Deposited: | 26 Jul 2017 06:38 |
| Last Modified: | 29 Sep 2020 07:06 |
| URI: | http://repository.ub.ac.id/id/eprint/651 |
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