Gita Arghyanti, Alivia (2024) APLIKASI EKSTRAK KULIT BAWANG MERAH PADA EDIBLE COATING NA-ALGINAT UNTUK MENGHAMBAT PENURUNAN MUTU SATE BANDENG PADA SUHU RUANG. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Milkfish satay is a processed product made from milkfish which is one of Banten's typical culinary delights. The quality of milkfish satay can easily decline, resulting in a short shelf life of milkfish satay. Efforts are needed to maintaing the quality of milkfish satay during storage at room temperature. This research is to find out whether the addition of shallot skin extract to Na-alginat edible coating can prevent the deterioration quality of milkfish satay at room temperature. The research design used a Completely Randomized Factorial Design (CRFD) with 2 treatment factors, namely concentration of shallot skin extract (0% and 7.5%) and storage time ( 0, 3, 5, 7 days). Parameters observed include pH, TVB, TPC water content and sensory tests (appearance, smell, taste, texture). The pH, TVB, TPC and water analyzed using of variance (ANOVA), while the sensory tests were analyzed using the Kruskal Wallis test. The results of the study showed that the use of 7.5% shallot skin extract concentration could inhibit the decline in the quality of milkfish satay. Total pH value ranges from (5.00-5.5), Total Volatile Base (36.68-9.13) mgN%, Total Plate Count (6.70-2.20) log cfu/g and total water content (58.50-50.25)%. The results of tests carried out on testing pH, TVB, TPC and water content met the SNI standards for grilled fish cake until the 5th day of storage.The use of shallot skin extract can prevent the deterioration of milkfish satay during storage because it can inhibit bacterial growth.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Sate bandeng merupakan salah satu produk olahan berbahan dasar ikan bandeng yang merupakan salah satu kuliner khas Banten. Mutu dari sate bandeng mudah mengalami penurunan yang mengakibatkan daya simpan sate bandeng menjadi singkat. Perlu adanya upaya untuk menjaga kualitas sate bandeng selama penyimpanan pada suhu ruang yaitu dengan menambahkan ekstrak kulit bawang merah pada edible coating berbasis Na-alginat sebagai pelapis sate bandeng. Penelitian ini bertujuan untuk mengetahui apakah penambahan ekstrak kulit bawang merah pada edible coating Na-alginat dapat mencegah penurunan mutu sate bandeng pada suhu ruang. Rancangan penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor perlakuan yaitu konsentrasi ekstrak kulit bawang merah (0% dan 7,5%) dan lama penyimpanan (0, 3, 5, 7 hari). Parameter yang diamati meliputi pH, TVB Total Volatile Base (TVB), Total Plate Count (TPC), kadar air dan uji sensori (kenampakan, bau, rasa dan tekstur). PH, TVB, TPC dan air dianalisis menggunakan analisis ragam (ANOVA), sedangkan uji sensori dianalisis menggunakan uji Kruskal Wallis. Hasil penelitian menunjukkan bahwa penggunaan konsentrasi ekstrak kulit bawang merah 7,5% mampu menghambat penurunan kualitas sate bandeng. Nilai pH total berkisar antara (5,00-5,5), TVB (36,68-9,13) mgN%, TPC (6,70-2,20) log cfu/g dan kadar air total (58,50-50,25)%. Hasil pengujian yang dilakukan pada pengujian pH, TVB, TPC dan kadar air memenuhi standar SNI untuk kue ikan bakar hingga penyimpanan hari ke 5. Penggunaan ekstrak kulit bawang merah dapat mencegah kerusakan sate bandeng selama penyimpanan karena dapat menghambat pertumbuhan bakteri. | |||||||||
| Uncontrolled Keywords: | edible coating , milkfish satay, shallot skin extract edible coating Na-alginat, sate bandeng, ekstrak kulit bawang merah | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mrs Alivia Gita Arghyanti | |||||||||
| Date Deposited: | 27 Feb 2024 16:42 | |||||||||
| Last Modified: | 27 Feb 2024 16:42 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/33579 |
Available Versions of this Item
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APLIKASI EKSTRAK KULIT BAWANG MERAH PADA EDIBLE
COATING NA-ALGINAT UNTUK MENGHAMBAT PENURUNAN
MUTU SATE BANDENG PADA SUHU RUANG. (deposited UNSPECIFIED)
- APLIKASI EKSTRAK KULIT BAWANG MERAH PADA EDIBLE COATING NA-ALGINAT UNTUK MENGHAMBAT PENURUNAN MUTU SATE BANDENG PADA SUHU RUANG. (deposited 27 Feb 2024 16:42) [Currently Displayed]
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