Rohmah, Beti (2025) KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SAMBAL IKAN RUCAH BERDASARKAN JENIS PEMASAKAN SERTA PERBANDINGAN KONSENTRASI IKAN DAN SAMBAL. S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Fish is one of the commonly consumed animal resources. However, fish have a low shelf life, one of which is runcah fish. Therefore, the making of Runcah fish sauce was carried out. Chili sauce is an authentic food that is loved by many people from all generations. Characterization of the runcah fish sauce needs to be carried out to find out the chemical, microbiological, and flavor characteristics that can affect consumer acceptance. This study consisted of two factors, namely the comparison of fish concentration (50:50; 70:30) and the type of cooking (semi-dry; dry). Based on the analysis it is known that the comparison of fish concentrations has a real effect on the moisture content (50:50 higher than 70:30), protein content (50:50 higher than 70:30), and fat content (50:50 lower than 70:30). The type of cooking has a real influence on the protein content (semi-dry lower than dry), and fat content (semi-dry lower than dry). The best treatment, which is P2T2, was followed by further tests, total plate counts and organoleptic tests. The result of the total plate count shows that the product does not meet the standard. Furthermore, there were organoleptic results that showed that the panelists gave a "like" assessment of the Runcah fish sauce product.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Ikan merupakan salah satu sumber daya hewani yang umum dikonsumsi. Akan tetapi, ikan memiliki daya simpan yang rendah, salah satunya adalah ikan runcah. Oleh karena itu, dilakukan pembuatan kecap ikan runcah. Sambal ikan runcah merupakan makanan khas yang digemari banyak orang dari semua kalangan. Karakterisasi sambal ikan runcah perlu dilakukan untuk mengetahui karakteristik kimia, mikrobiologi, dan cita rasa yang dapat mempengaruhi penerimaan konsumen. Penelitian ini dilakukan menggunakan metode eksperimental. Penelitian ini terdiri dari dua faktor, yaitu perbandingan konsentrasi ikan (50:50; 70:30) dan jenis pemasakan (semi kering; kering). Berdasarkan analisis diketahui bahwa perbandingan konsentrasi ikan memberikan pengaruh nyata terhadap kadar air (50:50 lebih tinggi dari 70:30), kadar protein (50:50 lebih tinggi dari 70:30), dan kadar lemak (50:50 lebih rendah dari 70:30). Jenis pemasakan memberikan pengaruh nyata terhadap kadar protein (semi kering lebih rendah dari kering), dan kadar lemak (semi kering lebih rendah dari kering). Perlakuan terbaik yaitu P2T2 dilanjutkan dengan pengujian lanjutan, yaitu uji jumlah lempeng total dan uji organoleptik. Hasil uji jumlah lempeng total menunjukkan bahwa produk tidak memenuhi standar. Selanjutnya, terdapat hasil organoleptik yang menunjukkan bahwa panelis memberikan penilaian “suka” terhadap produk sambal ikan Runcah. | |||||||||
| Uncontrolled Keywords: | fat, fish, protein, sauce | |||||||||
| Subjects: | S Agriculture > SB Plant culture | |||||||||
| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | Rohmah Beti | |||||||||
| Date Deposited: | 31 Oct 2025 02:07 | |||||||||
| Last Modified: | 31 Oct 2025 07:21 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/55651 |
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