MULYANI, DWI (2016) PEMANFAATAN IKAN KURISI (Nemipterus sp.) PADA PEMBUATAN SATE BANDENG. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Threadfin bream is the fish of sideline by catch which utilization is still lacking. Therefore, effort diversification was to increase the value of added as the ingredient substitution satay milkfish. The research aimed to determine the best formulation of satay milkfish and the value of nutrient milkfish with combination of milkfish and threadfin bream. Stages of this study divided two, namely the preface study is to determine the freshness of milkfish and threadfin bream. The main research includes determining of the best formulation satay milkfish with the addition of threadfin bream and the value of nutrient. Analysis done of fresh fish organoleptic, total volatile base (TVB), satay milkfish organoleptic (aroma, flavour, colour, texture and appearance), total plate count (TPC), proximate (moisture, ash, protein, fat). The result of preface research is organoleptic parameters of the eye 8,62 (milkfish) and 8,42 (threadfin bream), gills 8,6 and 8,42, mucus 8,32 and 8,27, meat 8,32 and 8,23, the smell of 8,22 and 8,12 as well as the texture of 8,38 and 8,18. The value of TVB, namely milkfish 18,42 mgN/100g and threadfin bream 8,23/mgN100g. The result of main research is satay milkfish with substitution, threadfin bream is treatment C (50% DB + 50% DK) has the organoleptic characteristics are aroma 3,62, flavour 3,63, colour 3,83, texture 3,85 and appearance 3,98. Microbiological analysis of total plate count (TPC) 1,8x10 8 CFU/g and proximate analysis is the water content of 47,87% (bb), ash content of 1,37% (bb), the protein content of 19,05% (bb), and levels fat 1,81% (bb). Keywords: Milkfish, satay milkfish, threadfin bream

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