Skripsi

KARAKTERISTIK KIMIA DAN SENSORI ABON SAGARURUNG BERDASARKAN JENIS IKAN

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This research aims to process smoked Sagarurung fish as the main ingredient for making Sagarurung shredded fish, as well as to determine the chemical and sensory characteristics of Sagarurung shredded fish from catfish, tilapia and snakehead fish. Sagarurung smoked fish is a typical product from Penukal Abab Lematang Ilir Regency, South Sumatra. Smoked Sagarurung fish is verified to be shredded Sagarurung by increasing the shelf life of the fish, where smoked Sagarurung fish only lasts for 7 days. When processed into shredded Sagarurung, the shelf life of the fish lasts from 40 days to 3 months, as well as providing practicality for consumers in consuming smoked Sagarurung fish. This research used quantitative research methods with a Randomized Block Design (RAK) experiment with 3 types of fish (catfish, tilapia and snakehead) for 3 repetitions. The parameters observed were water content, fat content, protein content, and content as well as organoleptic tests including color, aroma, texture and taste. The results of the proximate test of the Sagarurung shredded product were water content from 15.32% to 21.65%, ash content from 5.62% to 6.83%, fat content from 25.25% to 35.69%, and protein content from 25.34% to 33.12%. Based on the resoults conducted, it was found that different types of fish produce Sagarurung shredded meat significantly attect proximate characteristics, they are water content, ash content, fat content and protein content. Sagarurung floss from snakehead fish has a higher water content and ash content than other fish. For hedonic quality analysis, different types of fish provide significantly different on color assessments. The hedonic quality characteristics of Sagarurung shredded are brownish yellow color, smoky smell, dry lumpy texture and fishy taste. Keywords : Abon Sagarurung, proximate test and organoleptic testEGA HARDIANTI, Karakteristik Mutu Abon Sagarurung Berdasarkan Jenis Ikan yang Berbeda (Pembimbing INDAH WIDIASTUTI, S.Pi., M.Si., Ph.D). Penelitian ini bertujuan untuk mengolah ikan asap Sagarurung sebagai bahan utama pembuatan abon Sagarurung, serta mengetahui karakteristik kimia dan sensori abon Sagarurung yang berasal dari ikan patin, ikan nila, dan ikan gabus. Ikan asap Sagarurung merupakan produk khas dari Kabupaten Penukal Abab Lematang Ilir, Sumatera Selatan. Ikan asap Sagarurung diverifikasi menjadi abon Sagarurung dengan menambah umur simpan ikan tersebut dimana ikan asap Sagarurung hanya bertahan selama 7 hari dengan diolah menjadi abon Sagarurung ketahanan umur simpan ikan selama 40 hari sampai dengan 3 bulan lamanya, serta memberi kepraktisan pada konsumen dalam mengkonsumsi ikan asap Sagarurung. Penelitian ini menggunakan metode penelitian kuantitatif dengan rancangan percobaan Rancangan Acak Kelompok (RAK) dengan 3 jenis ikan (patin, nila dan gabus) sebanyak 3 kali ulangan. Hasil parameter yang diamati ialah kadar air, kadar lemak, dan kadar protein, serta uji organoleptik meliputi warna, aroma, tekstur dan rasa. Hasil dari uji proksimat produk abon Sagarurung yaitu kadar air sebesar 15,32%-21,65%, kadar abu 5,62%-6,83%, kadar lemak 25,25%-35,69%, dan kadar protein 25,34%-33,12%. Berdasarkan penelitian yang dilakukan didapatkan perbedaan jenis ikan menghasilkan abon Sagarurung yang memiliki perbedaan karakteristik proksimat yaitu meliputi kadar air, kadar abu, kadar lemak dan kadar protein. Abon Sagarurung dari ikan gabus memiliki kadar air dan kadar abu yang lebih tinggi dibandingkan ikan lainnya. Untuk analisa mutu hedonik perbedaan jenis ikan memberikan penilian warna yang berbeda nyata. Karakteristik mutu hedonik abon Sagarurung adalah warna kuning kecoklatan, aroma tercium bau asap, tekstur kering mengumpal dan rasa terasa abon ikan. Kata kunci : Abon Sagarurung, uji proksimat dan uji organoleptik

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Detail Information

Series Title

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Call Number

T1579062024

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2024

Collation

xv, 42 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.940 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi Pangan — Ikan

Specific Detail Info

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Statement of Responsibility

TUTI

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