KAJIAN PENGARUH METODE PERENDAMAN DAN PENYEMPROTAN EKSTRAK DAUN KEMANGI (Ocimum basilicum) TERHADAP KANDUNGAN KOMPONEN BIOAKTIF DAN WARNA PADA IKAN ASIN

LUTPIANSYAH, MUHAMMAD and Rinto, Rinto (2023) KAJIAN PENGARUH METODE PERENDAMAN DAN PENYEMPROTAN EKSTRAK DAUN KEMANGI (Ocimum basilicum) TERHADAP KANDUNGAN KOMPONEN BIOAKTIF DAN WARNA PADA IKAN ASIN. Undergraduate thesis, Sriwijaya University.

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Abstract

MUHAMMAD LUTPIANSYAH, Study of the Effect of Soaking and Spraying Methods of Basil (Ocimum basilicum) Leaf Extract on Bioactive Components and Color in Salted Fish (Supervised by Rinto). This study aims to determine the difference in the application method of basil leaf extract to the bioactive components and color of salted fish. triple soak results. The parameters tested were the quantitative test of phenolic compounds, flavonoids, and tannins as well as color. The data obtained were analyzed descriptively. The total phenolic analysis results obtained in basil leaf extract were 42.631 mg GAE/g, in sprayed fish it was 13,553 mg GAE/g, and total phenolic in soaked fish was 5.599 mg GAE/g. The results of the analysis of total flavonoids in basil leaf extract were 1.769 mg QE/g, in sprayed fish it was 1.181 QE/g, while in soaked fish it was 0.797 mg QE/g. Analysis results for total tannins from basil leaf extract were 28.897 mg TAE/g sample, while the sprayed fish was 11.569 mg TAE/g sample and the soaked fish was 3.551 mg TAE/g sample. The highest total bioactive compounds attached to salted fish, namely flavonoid compounds by 66% in sprayed fish while soaked salted fish by 45%, followed by tannin compounds at 38% sprayed and 11% soaked and phenolic sprayed by 31% while fish soaked yield of 13% attached to salted fish. The results of color analysis from the spray treatment of basil extract on the skin were 39.95 and -25.25 on the meat, while the value of the fish soaked on the skin was 50.13 and the results on the meat were -27.90. The results of color analysis obtained on the skin and meat of salted fish, tannin compounds influence the color produced in salted fish. Keywords: Salted fish, total phenolics, total flavonoids, total tannins.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ikan asin, total fenolik, total flavonoid, total tanin
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	MUHAMMAD LUTPIANSYAH
Date Deposited:	28 Jul 2023 07:40
Last Modified:	28 Jul 2023 07:40
URI:	http://repository.unsri.ac.id/id/eprint/123421

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