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KARAKTERISTIK FISIK DAN KIMIA KECAP IKAN KUNIRAN (Upeneus sulphureus) DENGAN PENAMBAHAN SARI NANAS (Ananas comosus)

Rosita, Wiwit (2025) KARAKTERISTIK FISIK DAN KIMIA KECAP IKAN KUNIRAN (Upeneus sulphureus) DENGAN PENAMBAHAN SARI NANAS (Ananas comosus). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Fish sauce is one of the fermented fishery products with fish as the raw material. The fish used in this study was kuniran fish which is one type of trash fish with low economic value. This study aims to evaluate the physical and chemical characteristics of kuniran fish sauce with the addition of pineapple juice. The research method used was a laboratory experiment using a Completely Randomized Factorial Design (RALF) with the first factor being A+ (commercial fish sauce) and A1 (15% pineapple juice addition), the second factor being fermentation time (0, 7, 14, 21 and 28 days) and 10% salt. The results showed that the addition of 15% pineapple juice and fermentation time had a significant effect (p<0.05) on the yield, pH, salt content and amino nitrogen content. The characteristics of amino acids were dominated by glutamic acid at 0.72% and leucine at 0.49%. Fish sauce with the addition of 15% pineapple juice on the 14th day was preferred by the panelists and had met the SNI fish sauce standards.

Item Type: Thesis (S1)
Contributors:
ContributionContributorsNIP/NIM
Thesis advisorHaryati, Sakinah197507122008122001
Thesis advisorPrayoga Aditia, Rifki199103302019031016
Additional Information: Kecap ikan merupakan salah satu produk perikanan hasil fermentasi dengan bahan baku ikan. Ikan yang digunakan pada penelitian ini yaitu ikan kuniran yang merupakan salah satu jenis ikan rucah dengan nilai ekonomis rendah. Penelitian ini bertujuan untuk mengevaluasi karakteristik fisik dan kimia kecap ikan kuniran dengan penambahan sari nanas. Metode penelitian yang digunakan yaitu eksperimental laboratorium dengan menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan faktor pertama yaitu A+ (kecap ikan komersial) dan A1( penambahan sari nanas 15%), faktor kedua waktu fermentasi (0, 7, 14, 21 dan 28 hari) dan garam 10%. Hasil penelitian menunjukkan bahwa penambahan sari nanas 15% dan lama fermentasi memiliki pengaruh yang nyata (p<0,05) terhadap rendemen, pH, kadar garam dan kadar amino nitrogen. Karakteristik asam amino didominasi oleh asam glutamat sebesar 0,72% dan leusin 0,49%. Kecap ikan dengan penambahan sari nanas 15% pada hari ke-14 lebih disukai oleh panelis dan telah memenuhi standar SNI kecap ikan.
Uncontrolled Keywords: Fermentation, fish sauce, kuniran fish, pineapple Fermentasi, ikan kuniran, kecap ikan, nanas
Subjects: Q Science > QR Microbiology
S Agriculture > S Agriculture (General)
S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: 04-Fakultas Pertanian
04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan
Depositing User: Wiwit Rosita
Date Deposited: 03 Jun 2025 02:36
Last Modified: 03 Jun 2025 02:36
URI: http://eprints.untirta.ac.id/id/eprint/49217

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