Identifikasi Kerusakan Ikan Nila Merah Strain Janti (Larasati) (Oreochromis Niloticus) Dengan Marinasi Bubur Bawang Putih (Allium Sativum) Selama Penyimpanan Suhu Ruang
Identification of Red Tilapia Stain Janti (Larasati) (Oreochromis Niloticus) Spoilage with Marination of Garlic Powder (Allium sativum) During Room Temperature Storage
DOI:
https://doi.org/10.35800/mthp.12.1.2024.51873Abstract
Klaten Regency, Central Java, is proud of its superior tilapia, Janti strain red tilapia (LARASATI). However, the tilapia is perishable during storage regardless of its thick meat and desired nutritional value. Several efforts to hamper fish damage include administering antibacterial compounds, e.g., garlic, which comes with allicin as an antibacterial compound. This research aims to analyze the effect of garlic (Allium sativum) on the prolonged shelf life of LARASATI tilapia with room-temperature storage. A completely randomized design was used in the experiment with garlic concentration variation treatments (0, 10, 15, and 20%). At room temperature, observations were carried out for 24 hours (0, 6, 12, 18, and 24 hours). Results demonstrated that administering 20% garlic had a significant impact on the chemical, microbiological, and organoleptic characteristics of tilapia during room-temperature storage. A 20% garlic juice administration could maintain the fish’s chemical characteristics and organoleptic quality and depress the number of microbes in 24-hour storage.
Kata kunci: allicin, garlic, tilapia
Ikan Nila Merah Strain Janti (LARASATI) merupakan strain nila unggulan dari Kabupaten Klaten, Jawa Tengah. Ikan Nilai Larasati memiliki daging yang tebal dan nilai gizi yang baik, akan tetapi mudah rusak (perisable) selama penyimpanan. Upaya penghambatan kerusakan pada ikan dapat dilakukan dengan penambahan senyawa antibakteri. Bawang putih memiliki allicin yang merupakan senyawa antibakteri. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bawang putih (Allium sativum) terhadap peningkatan umur simpan ikan nila larasati pada penyimpanan suhu ruang. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan variasi konsentrasi bawang putih (0, 10, 15 dan 20%), Pengamatan dilakukan selama 24 jam (0, 6, 12, 18 dan 24 jam) pada suhu ruang. Hasil penelitian menunjukkan bahwa penggunaan bawang putih sebanyak 20% dapat memberikan pengaruh yang signifikan terhadap karakteristik kimia, mikrobiologis, dan organoleptik pada ikan nila selama penyimpanan suhu ruang. Bawang putih sebanyak 20% dapat menjaga karakteristik kimia ikan. Bawang putih 20% juga dapat mempertahankan mutu organoleptik serta dapat menekan jumlah mikroba dengan lama penyimpanan 24 jam.
Kata kunci: allicin, bawang putih, ikan nila
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