RIANDI, RIZKI (2023) PENGARUH LAMA STERILISASI PINDANG IKAN TONGKOL (Euthynnus affinis) DENGAN KEMASAN RETORT POUCH SELAMA PENYIMPANAN SUHU RUANG. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Rizki Riandi_4443190071_Fulltext.pdf Restricted to Registered users only Download (1MB) |
|
Text (CEK PLAGIARISME)
Rizki Riandi_4443190071_CP.pdf Restricted to Registered users only Download (150kB) |
|
Text (BAB 1 + DAFTAR PUSTAKA)
Rizki Riandi_4443190071_01.pdf Restricted to Registered users only Download (500kB) |
|
Text (BAB 2)
Rizki Riandi_4443190071_02.pdf Restricted to Registered users only Download (246kB) |
|
Text (BAB 3)
Rizki Riandi_4443190071_03.pdf Restricted to Registered users only Download (222kB) |
|
Text (BAB 4)
Rizki Riandi_4443190071_04.pdf Restricted to Registered users only Download (298kB) |
|
Text (BAB 5)
Rizki Riandi_4443190071_05.pdf Restricted to Registered users only Download (31kB) |
|
Text (DAFTAR PUSTAKA)
Rizki Riandi_4443190071_Ref.pdf Restricted to Registered users only Download (103kB) |
|
Text (LAMPIRAN)
Rizki Riandi_4443190071_Lamp.pdf Restricted to Registered users only Download (681kB) |
Abstract
Boiling is a fish processing done by poaching or steaming the fish in a salty condition for a certain period of time. The goal of this study is to determine best boiled tuna sterilization duration (Euthynnus affinis) which is packaged using a retort pouch and evaluating the effect of sterilization duration on the physical and chemical properties of boiled tuna during storage. This study is experimental with a completely randomized design with 2 factors. The results of sensory, histamine, Total Plate Count (TPC), and Proximate tests were analyzed descriptively, the results of the pH test were analyzed using ANOVA and Duncan's advanced test. The length of sterilization duration has an effect on the storability of boiled tuna. On the sensory parameter, the results of 10 minutes sterilization test showed the highest level of preference for tuna retort pouch packaging which was stored for 30 days. The results of the pH test showed that the boiled tuna stored for 30 days experienced a decrease in pH value, the best pH value was found in the 15 minutes sterilization treatment with a final value of 5.92. The histamine study of boiled tuna in retort pouch packaging showed a decrease in histamine levels after being stored for 30 days, the best grade was found in the 0 minute sterilization treatment with a value of 0.43 mg/kg. The results of the Total Plate Count (TPC) test showed an increase in total microbes in boiled tuna stored for 30 days, the best treatment was the 5 minute sterilization treatment with a final value of 4.18 CFU/g. The proximate test was carried out on the sample with the best treatment, the results of the parameter test were 68.58% moisture content, 1.04% ash content, 0.79% fat content, and 27.1% protein content. The best treatment was obtained for samples with a sterilization time of 10 minutes and became the most stable treatment against changes in physical and chemical properties during room temperature storage.
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Pemindangan merupakan proses pengolahan ikan yang dilakukan dengan cara merebus atau mengukus ikan pada suasana bergaram dalam jangka waktu tertentu. Tujuan dari penelitian ini yaitu untuk mengevaluasi pengaruh lama sterilisasi terhadap sifat fisik dan kimia pindang ikan tongkol selama penyimpanan dan menentukan lama waktu sterilisasi terbaik pindang ikan tongkol (Euthynnus affinis) yang dikemas menggunakan retort pouch. Penelitian ini bersifat eskperimental dengan Rancangan Acak Lengkap 2 Faktor. Hasil pengujian sensori, histamin, Total Plate Count (TPC), dan Proksimat di analisis secara deskriptif, hasil pengujian pH di analisis menggunakan Anova dan uji lanjut Duncan. Lama waktu sterilisasi berpengaruh terhadap daya simpan pindang ikan tongkol. Pada parameter sensori, hasil pengujian lama sterilisasi 10 menit menunjukkan tingkat kesukaan tertinggi terhadap pindang ikan tongkol kemasan retort pouch yang di simpan selama 30 hari. Hasil pengujian pH menunjukkan bahwa pindang ikan tongkol yang disimpan selama 30 hari mengalami penurunan nilai pH, nilai pH terbaik terdapat pada perlakuan sterilisasi 15 menit dengan nilai akhir 5,92. Hasil uji histamin pindang ikan tongkol kemasan retort pouch menunjukkan adanya penurunan kadar histamin setelah disimpan selama 30 hari, nilai terbaik terdapat pada perlakuan sterilisasi 0 menit dengan nilai 0,43 mg/kg. Hasil pengujian Total Plate Count (TPC) menunjukkan adanya peningkatan total mikroba pada pindang ikan tongkol yang disimpan selama 30 hari, perlakuan terbaik terdapat pada perlakuan sterilisasi 5 menit dengan nilai akhir 4,18 CFU/g. Pengujian proksimat dilakukan pada sampel dengan perlakuan terbaik, hasil pengujian parameter kadar air sebesar 68,58%, kadar abu 1,04%, kadar lemak 0,79%, dan kadar protein sebesar 27,1%. Perlakuan terbaik didapatkan pada sampel dengan lama sterilisasi selama 10 menit dan menjadi perlakuan paling stabil terhadap perubahan sifak fisik dan kimia selama penyimpanan suhu ruang. | |||||||||
| Uncontrolled Keywords: | Euthynnus affinis, retort pouch, boiled tuna, strerilization | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
|||||||||
| Depositing User: | Rizki Riandi | |||||||||
| Date Deposited: | 16 Aug 2023 11:09 | |||||||||
| Last Modified: | 16 Aug 2023 11:09 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/27552 |
Actions (login required)
 |
View Item |