Malmus Fatin Khutwah, Rahma (2024) PENGARUH KARBOKSIMETIL KITOSAN (KMK) SEBAGAI PENGAWET PADA PEMBUATAN BAKSO IKAN KURISI (Nemipterus japonicus) PADA PENYIMPANAN SUHU RUANG. S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Fish meatballs are product that is easily degraded so their shelf life can only last for 1 day if stored at room temperature. The aim of this research was to determine the best concentration of carboxymethyl chitosan (CMC) for Japanese threadfin bream meatballs during room temperature storage. The method used in this research is a laboratory experimental method. Completely Randomized 2 Factorial Design with two experimental factors with two replications. The first factor is the CMC concentration which consists of 4 levels, namely 0%, 1%, 2% and 3%. The second factor is storage time which consists of 5 levels, namely days 0, 1, 2, 3 and 4. Parameters observed include organoleptic tests, physical tests, total number of plates, pH, water content, ash content, protein content and fat content. The results showed that the use of 1% carboxymethyl chitosan as the best treatment with organoleptic and physical tests was prioritized, total plate count (4,20 – 5,43 log CFU/g), pH (5,30 – 7,18), moisture content (73,72%), ash content (2,41%), protein content (10,28%), fat level (1,14%). The tests carried out showed that the value of the Japanese threadfin bream meatballs met the requirements criteria according to the SNI for fish meatballs. The use of carboxymethyl chitosan can increase the shelf life of Japanese threadfin bream meatballs by up to 2 days.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Ikan kurisi merupakan salah satu ikan ekonomis rendah yang keberadaannya cukup melimpah di provinsi Banten tetapi pemanfaatan pengolahan produknya masih belum optimal. Salah satu produk perikanan yang dapat dibuat yaitu bakso ikan. Bakso ikan merupakan produk yang mudah mengalami kemunduran mutu, sehingga daya simpannya hanya mampu bertahan selama 1 hari jika disimpan pada suhu ruang. Rendahnya daya simpan bakso ikan dapat disebabkan oleh kandungan gizi yang tinggi serta pengaruh lingkungan, oksigen dan kontaminasi mikroorganisme, sehingga perlu adanya bahan pengawet dalam memperpanjang umur simpan bakso, salah satunya yaitu karboksimetil kitosan (KMK). Tujuan penelitian ini adalah untuk menentukan konsentrasi terbaik KMK selama penyimpanan suhu ruang Metode penelitian yang digunakan adalah metode ekperimental laboratorium yang dilakukan pada bulan April sampai Juli 2023. Rancangan penelitian ini mneggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor perlakuan yaitu konsenterasi karboksimetil kitosan (0%, 1%, 2% dan 3%) dan lama penyimpanan (0,1,2,3,4 hari). Parameter yang diamati meliputi uji organoleptik (kenampakan, aroma, rasa dan tekstur), uji fisik (uji lipat dan uji gigit), TPC (total plate count), pH, uji proksimat (kadar air, kadar abu, kadar protein, kadar lemak), informasi nilai gizi (ING). Hasil penelitian menunjukkan bahwa penambahan KMK dengan konsenterasi 1% sebagai perlakuan terbaik selama 2 hari berdasarkan parameter TPC yaitu 4,20 – 5,43 log CFU/g, nilai pH berkisar 5,30 - 7,18, uji fisik yang meliputi uji lipat (1,27 - 4,30) dan uji gigit (2,70 - 7,50) serta uji organoleptik meliputi parameter kenampakan (3,50 - 7,93), aroma (2,40 - 7,80), rasa (5,47 - 8,00) dan tekstur (3,00 - 7,73). Kandungan proksimat yaitu kadar air (73,72%), kadar abu (2,41%), kadar protein (10,28%) dan kadar lemak (1,14%). Berdasarkan perhitungan informasi nilai gizi bakso ikan kurisi dalam satu takaran saji (50 g) mampu menyumbang energi total sebesar 100 Kkal dari 2150 kebutuhan energi harian, lemak total 1%, protein 9%, karbohidrat 2%, garam 33% dan gula 0 g. | |||||||||
| Uncontrolled Keywords: | carboxymethyl chitosan (CMC), Japanese threadfin bream, meatballs | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan 04-Fakultas Pertanian |
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| Depositing User: | Rahma Malmus Fatin Khutwah | |||||||||
| Date Deposited: | 01 Apr 2024 11:51 | |||||||||
| Last Modified: | 01 Apr 2024 11:51 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34528 |
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