Perubahan Kualitas Bakasang Ikan Malalugis (Decapterus kurroides) Selama Penyimpanan

Abstract

Telah dilakukan penelitian tentang kualitas bakasang ikan malalugis (Decapterus kurroides) selama penyimpanan. Adapun kajian yang dilakukan meliputi pengujian kadar air dengan metode oven, kadar lemak dengan metode soxhletasi, serta kadar protein dengan metode kjeldahl. Berdasarkan pengujian yang dilakukan didapatkan kadar air bakasang hasil penelitian semakin meningkat selama penyimpanan dari minggu pertama sampai minggu ke empat yaitu sebesar 13,5% - 26,5%. Kandungan protein bakasang hasil penelitian menurun selama penyimpanan dari minggu pertama sampai minggu ke empat yaitu berkisar antara 4,666% - 3,855%. Sedangkan kadar lemak bakasang hasil penelitian semakin menurun yaitu berkisar antara 27,23% - 20,97%. Hasil penelitian menunjukkan lama penyimpanan mempengaruhi kualitas bakasang.

A research about the quality of the fish bakasang malalugis (Decapterus kurroides) during storage bakasang. The study was conducted on the testing of water content by oven method, fat content by soxhletasi method,  and protein content by the Kjeldahl method. Based on tests found the water content of research bakasang was increasing during storage of the first week to the fourth week was equal to 13.5% - 26.5%. Protein content of research bakasang results was decreasing during storage from the first week to the fourth week in range between 4.666% - 3.855%. Fat content of bakasang research was decreasing in range between 27.23% - 20.97%. The results showed storage time affects the quality bakasang.