RIMA PUSPITASARI, DEA (2023) PENGARUH KONSENTRASI ASAP CAIR TERHADAP DAYA SIMPAN SOSIS BRATWURST IKAN BANDENG PADA PENYIMPANAN SUHU DINGIN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Milkfish is the fish with the largest production in Banten Province which has high nutritional content. Utilization of milkfish as a processed product such as bratwurst sausage is an opportunity that can be developed. The shelf life of sausage that are short needs effort to extend the shelf life. Natural preservatives that are safe to consume such as liquid smoke can be used to extend product shelf life. Cold temperature storage can be done so that the shelf life of milkfish bratwurst sausage is longer. The aim of this study was to determine the best concentration of liquid smoke in milkfish bratwurst sausage during cold temperature storage. The method used is a laboratory experimental was carried out from January to February 2023. Statistical data analysis with Completely Randomized Design (CRD) Factorial consisted of 2 treatment factors, namely the concentration of liquid smoke (0%, 1%, 1,5%, 2%) and storage time (0, 5 10, 15 days). The parameters observed included organoleptic test, total plate count, pH, water content, ash content, protein content and fat content. The results showed that the use of 1,5% liquid smoke as the best treatment with preferred organoleptic test, total plate count (4,14-4,27 log CFU/g), pH (6,00-6,14), water content (57,23%), ash content (3,58%), protein content (11,50%), fat content (5,06%). The tests conducted showed that the value of milkfish bratwurst sausage meets the requirements according to SNI fish sausage. The use of liquid smoke can increase the shelf life of milkfish bratwurst sausage up to 15 days.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Ikan bandeng merupakan ikan dengan produksi terbesar di Provinsi Banten yang memiliki kandungan gizi tinggi. Pemanfaatan ikan bandeng sebagai produk olahan seperti sosis bratwurst merupakan peluang yang dapat dikembangkan. Umur simpan sosis yang singkat membutuhkan upaya untuk memperpanjang masa simpannya. Pengawet alami yang aman dikonsumsi seperti asap cair dapat digunakan untuk memperpanjang umur simpan produk. Penyimpanan suhu dingin dapat dilakukan agar umur simpan sosis bratwurst bandeng lebih lama. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi asap cair terbaik pada sosis bratwurst ikan bandeng selama penyimpanan suhu dingin. Metode yang digunakan adalah eksperimen laboratorium yang dilaksanakan pada bulan Januari sampai Februari 2023. Analisis data statistik dengan Rancangan Acak Lengkap (RAL) Faktorial terdiri dari 2 faktor perlakuan yaitu konsentrasi asap cair (0%, 1%, 1,5% , 2%) dan waktu penyimpanan (0, 5 10, 15 hari). Parameter yang diamati meliputi uji organoleptik, total plate count, pH, kadar air, kadar abu, kadar protein dan kadar lemak. Hasil penelitian menunjukkan penggunaan asap cair 1,5% sebagai perlakuan terbaik dengan uji organoleptik yang disukai, nilai total plate count (4,14-4,27 log CFU/g), pH (6,00-6,14), kadar air (57,23%), kadar abu (3,58%), kadar protein (11,50%), kadar lemak (5,06%). Pengujian yang dilakukan menunjukkan bahwa nilai sosis bratwurst bandeng memenuhi persyaratan SNI sosis ikan. Penggunaan asap cair dapat meningkatkan umur simpan sosis bratwurst ikan bandeng hingga 15 hari. | |||||||||
| Uncontrolled Keywords: | bratwurst sausage, liquid smoke, milkfish asap cair, ikan bandeng, sosis bratwurst | |||||||||
| 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 Dea Rima Puspitasari | |||||||||
| Date Deposited: | 02 Aug 2023 13:35 | |||||||||
| Last Modified: | 02 Aug 2023 13:35 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/27259 |
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