NOER FADILLAH, TIA (2024) KARAKTERISTIK PICUNGAN IKAN BANDENG (Chanos chanos) DENGAN KONSENTRASI BIJI PICUNG YANG BERBEDA SELAMA PENYIMPANAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Fish is a food stuff that quickly declines in quality. A process that can prevent quality deterioration is by using a fermentation method such as fish picungan. Picungan uses a mixture of Pangium edule Reinw seed and salt which can preserve the fish longer because it is antibacterial. In the process of making milkfish picungan, traders do not have definite measurements and are not well standardized. Therefore, research was conducted to determine the concentration of Pangium edule Reinw seeds in making milkfish picungan as information for the public. Milkfish picungan is made by cleaning the fish and then splitting it butterfly-wise, then the fish meat is coated with a mixture of picung seeds and salt with treatment concentrations of 6%, 8% and 10%. The ratio of the mixture of picung seeds and salt used is 2:1. The milkfish picungan was stored at room temperature for 9 days and tested for chemical characteristics (moisture content, pH, TVB, and histamine), microbiology and organoleptic during storage. Milkfish picungan with 10% Pangium edule Reinw seed treatment concentration is the best treatment. The value of the milkfish picungan test, the treatment concentration of Pangium edule Reinw seeds was 10%, namely the water content ranged 56%-70%, the pH value ranged from 5,33-5,76, the TVB value was 15,21-25,02 mgN/g, the histamine value was 1,24-3,24 mg/kg, TPC value 4.11-4.20 cfu/g, appearance value 7,10-7,53, aroma value 7,17-7,37, texture value 7,13-7,53 taste scores 7,27-7,60. The higher the concentration of Pangium edule Reinw seeds in milkfish picungan, the better the characteristics and quality.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Ikan merupakan bahan pangan yang cepat mengalami kerusakan atau mengalami kemunduran mutu. Salah satu proses yang dapat menghambat kemunduran mutu yaitu dengan menggunakan metode fermentasi. Metode fermentasi yang dapat digunakan oleh masyarakat dan pedagang di Serang dalam mengawetkan ikan adalah dengan picungan. Picungan merupakan metode fermentasi ikan dengan menggunakan campuran biji picung dan garam krosok yang dapat mengawetkan ikan lebih lama karena memiliki komponen senyawa antibakteri. Pada proses pembuatan picungan ikan bandeng para pedagang tidak memiliki takaran yang pasti dan belum terstandarisasi dengan baik. Oleh karena itu dilakukan penelitian untuk menentukan konsentrasi biji picung terbaik picungan ikan bandeng. Picungan ikan bandeng dibuat dengan cara ikan bandeng dibersihkan lalu dibelah secara butterfly, kemudian daging ikan dibalur dengan campuran cacahan biji picung dan garam dengan konsentrasi perlakuan yaitu 6%, 8% dan 10%. Perbandingan campuran cacahan biji picung dan bahan garam yang digunakan adalah 2:1. Picungan ikan bandeng tiap perlakuan dilakukan penyimpanan pada suhu ruang selama 9 hari dan dilakukan pengujian karakteristik kimia (kadar air, pH, total volatile base (TVB), dan histamin), mikrobiologi (TPC) dan organoleptik. Picungan ikan bandeng konsentrasi perlakuan biji picung 10% merupakan perlakuan terbaik. Nilai uji picungan ikan bandeng konsentrasi perlakuan biji picung 10% yaitu kadar air berkisar 56%±0,01 - 70%±0,00, nilai pH berkisar antara 5,33±0,08 - 5,76±0,06, nilai TVB 15,81±0,00 mgN/g - 25,02±0,42 mgN/g (dibawah ambang batas maksimal TVB), nilai histamin 1,24±0,37 mg/kg - 3,24±0,88 mg/kg (dibawah ambang batas maksimal histamin), nilai TPC 4,11±0,00 - 4,20±0,04 cfu/g, nilai kenampakan 7,10±0,92 - 7,53±0,78 (suka-sangat suka), nilai aroma 7,17±0,87 - 7,37±0,67 (suka-suka), nilai tekstur 7,13±0,90 - 7,53±0,94 (suka-sangat suka) nilai rasa 7,27±0,91 - 7,60±0,72 (suka-sangat suka). Semakin tinggi penambahan konsentrasi biji picung pada picungan ikan bandeng maka memiliki karakteristik picungan ikan bandeng yang lebih baik dan semakin terhambat kemunduran mutunya. | |||||||||
| Uncontrolled Keywords: | milkfish, Pangium edule Reinw, picungan seed. Biji picung, ikan bandeng, picungan ikan bandeng. | |||||||||
| 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: | MRS TIA NOER FADILLAH | |||||||||
| Date Deposited: | 01 Apr 2024 11:59 | |||||||||
| Last Modified: | 01 Apr 2024 11:59 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34546 |
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