NILAI INDEKS RIGOR DAN KARAKTERISTIK KIMIA IKAN LELE (Clarias sp.) BERDASARKAN CARA KEMATIAN
Rigor Index Value and Chemical Characteristics of Catfish (Clarias sp) Based on Mortality
Abstract
Catfish (Clarias sp.) is a type of fish that is widely cultivated and sold in the market alive. The method of fish death can affect the characteristics of fish because it plays a major role in the process of starting and ending the rigor mortis phase which contributes to the quality and durability of fish. This study aims to determine the effect of method of death on rigor index values and chemical characteristics of catfish (Clarias sp.) and organoleptic values of catfish (Clarias sp. This study used 2 treatments, namely P1 (fish killed immediately) and P2 (fish left alone). without water for 12 hours), each treatment was repeated 2 times. The test parameters were rigor index, pH, Total Volatile Base (TVB), moisture content and organoleptic values observed in each pre, rigor, and post rigor phase. analyzed using the T test to determine the effect of treatment on the test parameters. The results showed that differences in how to kill fish affected the value of rigor index, Total Volatile Base (TVB), and pH. P2 showed an increase in the value of rigor index, Total Volatile Base (TVB) , and the pH is greater than P1.
Kata kunci: Clarias sp., rigor index, pre rigor , post rigor
Ikan lele (Clarias sp.) merupakan salah satu jenis ikan yang banyak di budidayakan dan dijual di pasar dalam keadaan hidup. Cara kematian ikan dapat mempengaruhi karakteristik ikan karena berperan besar pada proses bermula dan berakhirnya fase rigor mortis yang berkontribusi pada mutu dan daya awet ikan. Penelitian ini bertujuan untuk mengetahui pengaruh cara kematian terhadap nilai indeks rigor, karakteristik kimia pada ikan lele (Clarias sp.) dan nilai organoleptik ikan lele (Clarias sp). Penelitian ini menggunakan 2 perlakuan yaitu P1 (ikan langsung dimatikan) dan P2 (ikan dibiarkan tanpa air selama 12 jam dan dimatikan), setiap perlakuan dilakuan pengulangan 2 kali. Parameter uji terdiri dari indeks rigor, pH, Total Volatile Base (TVB), kadar air dan nilai organoleptik yang diamati pada setiap fase pre, rigor, dan post rigor . Data hasil pengamatan di analisis menggunakan uji T untuk mengetahui pengaruh perlakuan terhadap parameter uji. Hasil penelitian menunjukan bahwa perbedaan cara kematian ikan berpengaruh terhadap nilai indeks rigor, Total Volatile Base (TVB), dan pH. P2 menunjukan peningkatan nilai Indeks rigor, Total Volatile Base (TVB), dan pH lebih besar dari P1.
Kata kunci: Clarias sp., indeks rigor, pre rigor , post rigor
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