Media Teknologi Hasil Perikanan

PENGARUH KARAGENAN PADA SIFAT MEKANIK DAN GUGUS FUNGSI FORMULASI EDIBLE FILM PATI JAGUNG

Hartoyo Notonegoro — 2024-10-07

Edible film is packaging that can replace plastic and is a thin layer to cover food. Edible Film making ingredients such as hydrocolloids, lipids, or other mixtures include carrageenan which is extracted from seaweed. The quality of edible film is influenced by the base material used. Different carrageenan compositions have the potential to influence the mechanical properties and functional groups of edible films. This research aims to determine the effect of different concentrations of carrageenan in Edible Film on the mechanical properties and identification of functional groups. The concentration of carrageenan used is 2; 2.5; and 3 grams. Testing of mechanical properties includes tensile strength, elongation at break, thickness, solubility and functional groups using FTIR. The results showed strong tensile strength, elongation at break and solubility with the best treatment at a carrageenan concentration of 3 g. Tensile strength and elongation at break were obtained from the 3 g carrageenan treatment of 5.16 MPa and 11.11%. The best thickness and solubility values were obtained from the 3 g carrageenan treatment of 0.21 mm and 38.44%. The selected carrageenan was the 3 g carrageenan concentration treatment because it produced the best mechanical properties. Identification of functional groups in the 3 g Edible Film treatment showed the presence of O-H, C-H and C-O groups owned by the mixture of the two carrageenan and corn starch materials.

Kata kunci: carrageenan, FTIR, hydrocolloid, solubility, plastic

Edible film adalah kemasan yang dapat menggantikan plastik dan merupakan lapisan tipis sebagai penutup makanan. Bahan pembuatan edible film seperti hidrokoloid, lipid, atau campuran lain termasuk karagenan yang diekstrak dari rumput laut. Kualitas edible film dipengaruhi oleh bahan dasar yang digunakan. Komposisi karagenan yang berbeda berpotensi berpengaruh terhadap sifat mekanik dan gugus fungsi edible film. Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi karagenan yang berbeda pada edible film terhadap karakteristik sifat mekanis serta identifikasi gugus fungsinya. Konsentrasi karagenan yang digunakan, yaitu 2; 2,5; dan 3 g. Pengujian sifat mekanis meliputi kekuatan tarik, perpanjangan putus, ketebalan, kelarutan serta gugus fungsi dengan FTIR. Hasil penelitian menunjukkan nilai kuat tarik, pemanjangan putus dan kelarutan dengan perlakuan terbaik pada konsentrasi karagenan 3 g. Kuat tarik dan pemanjangan putus diperoleh dari perlakuan karagenan 3 g sebesar 5,16 MPa dan 11,11%. Nilai ketebalan dan kelarutan terbaik diperoleh pada perlakuan 3 g karagenan sebesar 0,21 mm dan 38,44%. Karagenan terpilih adalah perlakuan konsentrasi 3 g karagenan karena menghasilkan sifat mekanik terbaik. Identifikasi gugus fungsional pada edible film perlakuan 3 g menunjukkan adanya gugus O-H, C-H dan C-O yang dipunyai oleh campuran kedua bahan karagenan dan pati jagung.

Kata kunci: FTIR, hidrokoloid, karagenan, kelarutan, plastik

KARAKTERISTIK FISIKOKIMIA DAN PENERIMAAN KONSUMEN TERHADAP BAKSO SURIMI IKAN LELE SANGKURIANG (Clarias gariepinus var. sangkuriang)

Febiwina Febiwina — 2024-10-07

Fishball are processed fishery products that use mashed meat or surimi and mixed with tapioca flour as a thickener to improve the texture of the meatballs. This study aims to determine the physicochemical characteristics of catfish surimi fishtballs with the addition of tapioca flour and the best concentration of flour to produce meatballs that are liked by consumers. This research used surimi treatment of sangkuriang catfish and tapioca flour consisting of 100g surimi without tapioca flour (P0), 95g surimi : 5g tapioca flour (P1), 90g surimi : 10g tapioca flour (P2), 85g surimi : 15g tapioca flour (P3) and 80g surimi : 20g tapioca flour (P4). This research method used a completely randomized design (CRD) with chemical observations (moisture, ash, protein and fat content) physical (expressible moinsture content, color and folding test) and Kruskal-wallis observations for hedonic tests (taste, aroma, color and texture). The results showed that the ratio of catfish surimi and tapioca flour had a significant effect (p<0.05) on moisture content, ash content, protein, fat and expressible moinsture content, but did not have a significant effect (p>0.05) on the results of folding test and color of fishball. The addition of tapioca flour has a significant effect on the hedonic test on the parameters of taste, aroma, color and texture. 95g surimi : 5g tapioca flour (P1) is the best treatment with the average quality value on the parameters of taste, aroma, color, and texture is 7 (like).

NILAI INDEKS RIGOR DAN KARAKTERISTIK KIMIA IKAN LELE (Clarias sp.) BERDASARKAN CARA KEMATIAN

Aldo Suryawinata — 2024-11-28

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

KARAKTERISTIK FISIKOKIMIA DAN PENERIMAAN KONSUMEN TERHADAP SOSIS IKAN LAYANG (Decapterus russelli) DENGAN PENAMBAHAN TEPUNG SAGU (Metroxylon sp.)

Estinur — 2024-11-28

Sausage is an emulsion product of fish meat which is added with fillers, binders and spices then put in an elliptical sleeve. The purpose of this study were to todetermine the physicochemical characteristics and consumer acceptance of Indian Scad (Decapterus russelli) sausage with the addition of sago flour Metroxylon sp. The research design used was a completely randomized design (CRD) with 4 treatments and 3 replications. The test parameters observed were proximate content, folding test, whiteness test, test expressible moisture content (EMC)and hedonic test. Data from the parameter test were analyzed for variability using ANOVA if the treatment had a significant effect followed by Duncan's test. The results showed that the physicochemical characteristics of Indian Scad sausage with the addition of sago flour were moisture content (40.02-42.58%), ash content (0.87-1.86%), fat content (0.05-0.14 %), protein content (9.89-13.51%) and carbohydrate content (41.90-49.16%). The degree of whiteness of the sausage ranged from 53.40-61.14%. The folding test has an average value of 5 which is included in the very elastic criteria (“AA”). The EMC value increased with the reduced concentration of fish meat and increased concentration of sago flour. The acceptance of Indian Scad sausage with the addition of sago flour that the panelists liked the most was at P4 (20%) with color 4.53 (rather like), aroma 5.17 (rather like), texture 5.67 (like), and taste 5.57 (like).

Kata kunci: sago flour, indian scad, physicochemical characteristics, consumer acceptence

Sosis merupakan produk emulsi daging ikan yang ditambahkan bahan pengisi, bahan pengikat dan bumbu-bumbu kemudian dimasukkan dalam selongsong berbentuk bulat panjang. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan penerimaan konsumen terhadap sosis ikan layang (Decapterus russelli) dengan penambahan tepung sagu Metroxylon sp. Rancangan penelitian yang digunakan adalah Rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan Parameter uji yang diamati adalah proksimat, uji lipat, derajat putih, expressible moisture content (EMC) dan uji hedonik. Data dari uji parameter dianalisis keragamanya mengunakan ANOVA, jika perlakuan memberikan pengaruh nyata di lanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa karakteristik fisikokimia sosis ikan layang dengan penambahan tepung sagu yaitu kadar air (40,02-42,58%), kadar abu (0,87-1,86%), kadar lemak (0,05-0,14%), kadar protein (9,89-13,51%) dan kadar karbohidrat (41,90-49,16%). Derajat putih sosis berkisar antara 53,40-61,14%. Uji lipat memiliki nilai rata-rata 5 masuk dalam kriteria sangat kenyal (“AA”). Nilai EMC makin mengalami peningkatan dengan berkurangnya konsentrasi daging ikan dan meningkatnya konsentrasi tepung sagu. Penerimaan sosis ikan layang dengan penambahan tepung sagu yang paling disukai panelis yaitu pada P4 (20%) dengan warna 4,53 (agak suka), aroma 5,17 (agak suka), tekstur 5,67 (suka), dan rasa 5,57 (suka).

Kata kunci: tepung sagu, ikan laying, karakteristik fisikokimia, penerimaan konsumen

CEMARAN LOGAM BERAT (Cd, Pb, Hg, Sn), KAPANG DAN BAKTERI (Salmonella, Staphylococcus aureus, Escherichia coli) PADA STIK IKAN LAYANG

Anita Treisya Aristawati — 2024-11-28

Layang fish (Decapterus sp), which contains high nutritional value, is very good for preventing stunting. Fish sticks are a snack that many people like. Testing for metal and biological contamination is very important to ensure the safety and quality of sticks. Food contaminated with heavy metals or bacteria can cause poisoning and disease. The aim of this research is to determine heavy metal contamination (Cd, Pb, Hg, Sn) and bacteria (Mould, Salmonella, Staphylococcus aureus, and Escherichia coli) in Layang fish sticks. The ingredients used are Layang fish meat, tapioca flour, wheat flour, eggs, garlic and salt. Testing for metal contamination of Layang fish sticks using the ICP-MS method. Making sticks with the addition of fish is a food processing innovation with the aim of increasing nutritional value. The formulation used in this research was flying fish meat at 0% (D1), 10% (D2), 20% (D3), 30% (D4), and 40% (D5) of the amount of tapioca flour used three times. test. The research results showed that the heavy metals mercury, tin and cadmium were not found, but the heavy metal lead was found with values of 0.09 to 0.14. This value does not exceed the threshold of SNI 0.2 - 2 mg/kg and BPOM 2022, namely 0.3 mg/kg. Likewise, in microbiological tests, Layang fish sticks are safe from mold, Salmonella bacteria, Staphylococcus aureus and Escherichia coli.

Kata kunci: heavy metal, bacteria, laying fish, fish stick

Ikan layang (Decapterus sp) yang mengandung nilai gizi tinggi, sangat baik untuk mencegah stunting. Stik ikan merupakan cemilan yang banyak disukai. Pengujian cemaran logam dan biologi sangat penting untuk menjamin keamanan dan mutu stik. Makanan yang tercemar logam berat atau bakteri dapat menyebabkan keracunan dan penyakit. Tujuan penelitian ini, untuk mengetahui cemaran logam berat (Cd, Pb, Hg, Sn) dan bakteri (Kapang, Salmonella,Staphylococcus aureus, dan Escherichia coli) pada stik ikan layang. Bahan yang digunakan adalah daging ikan layang, tepung tapioka, tepung terigu, telur, bawang putih, dan garam. Pengujian cemaran logam stik ikan layang menggunakan metode ICP-MS. Pembuatan stik dengan penambahan ikan merupakan inovasi pengolahan pangan dengan tujuan meningkatkan nilai gizi. Formulasi yang digunakan dalam penelitian ini yaitu daging ikan layang sebesar 0% (D1), 10% (D2), 20% (D3), 30% (D4), dan 40% (D5) dari jumlah tepung tapioka yang digunakan dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa tidak ditemukan logam berat merkuri, timah, dan kadmium, namun ditemukan logam berat timbal dengan nilai 0.09 sampai 0.14. Nilai ini tidak melebihi ambang batas dari SNI 0.2 - 2 mg/kg dan BPOM tahun 2022 yaitu 0,3 mg/kg. Demikian pula dalam uji mikrobiologi, stik ikan layang aman dari Kapang, bakteri Salmonella, Staphylococcus aureus, dan Escherichia coli.

Kata kunci: logam berat, bakteri, ikan laying, stik ikan