KUALITAS BAKASANG IKAN CAKALANG (Katsuwonus pelamis) YANG DIOLAH PADA BERBAGAI WAKTU PENGOLAHAN

Authors

  • Hendrika V. Yempormase

DOI:

https://doi.org/10.35799/pha.6.2017.17772

Abstract

KUALITAS BAKASANG IKAN CAKALANG (Katsuwonus pelamis) YANG DIOLAH PADA BERBAGAI WAKTU PENGOLAHAN

 

Hendrika V. Yempormase1), Feti Fatimah1), Vanda S. Kamu1)

1)Jurusan Kimia FMIPA UNSRAT Manado, 95115

 

 

ABSTRACT

 

Bakasang is a fermentation product made from fish viscera. The purpose of this research is to determine the quality of the processed bakasang at various processing periode. The analysis includes fat content and TPC value in each sample at 5, 10 dan 15 days of fermentation. Based on the research, the fat content increased for 15 days fermentation, which increased from 17.35% to 19.89%. .  During the fermentation time, the TPC value of bakasang decreased in the first 10 days and increased in the next 5 days.The results showed that the quality of bakasang processed at various processing times with controlled temperature produces a good bakasang.

 

Keywords : Quality Bakasang, Skipjack, Fermentation

ABSTRAK

 

Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Tujuan dari penelitian ini adalah untuk menentukan kualitas dari bakasang yang diolah pada berbagai waktu pengolahan. Analisis yang dilakukan meliputi pengujian kadar lemak dan nilai TPC pada setiap sampel pada 5, 10 dan 15 hari.Berdasarkan penelitian yang dilakukan nilai kadar lemak bakasang mengalami kenaikan selama 15 hari fermentasi yaitu naik dari 17,35% menjadi 19,89%. Hasil pengujian nilai TPC bakasang, mengalami kenaikan pada 10 hari pertama dan pengalami penurunan pada 5 hari selanjutnya yaitu dari. Hasil penelitian menunjukkan kualitas bakasang yang diolah pada berbagai waktu pengolahan dengan suhu terkontrol mengasilkan bakasang yang bagus.

 

Kata Kunci : Kualitas Bakasang, Ikan Cakalang, Fermentasi

 

 

 

 

 

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Published

2017-10-10

How to Cite

Yempormase, H. V. (2017). KUALITAS BAKASANG IKAN CAKALANG (Katsuwonus pelamis) YANG DIOLAH PADA BERBAGAI WAKTU PENGOLAHAN. PHARMACON, 6(4). https://doi.org/10.35799/pha.6.2017.17772

Issue

Vol. 6 No. 4 (2017): Pharmacon

Section

Articles

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