PENGARUH PERBEDAAN METODE THAWING TERHADAP KUALITAS FISIK DAN KIMIA DAGING IKAN GABUS (CHANNA STRIATA)

PUTRA, ARIA DWI and Supriadi, Agus (2023) PENGARUH PERBEDAAN METODE THAWING TERHADAP KUALITAS FISIK DAN KIMIA DAGING IKAN GABUS (CHANNA STRIATA). Undergraduate thesis, Sriwijaya University.

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Abstract

Snakehead fish is a fish with high economic value that lives in freshwater, especially in Sumatra and Kalimantan. Apart from being used in the form of fresh fish, snakehead fish is also widely used an ingredient in making processed product such as pempek, cracker and other. To extend the shelf life, a freezing process need to be carried out to maintain the quality of the snakehead fish meat. Before the product is processed further, a thawing process need to be carried out using the right method. This research aims to determine the best thawing method for the physical and chemical quality of snakehead fish meat. This research uses a Completely Randomized Design (CRD) with different treatments, namely thawing at room temperature (29 oC), thawing at flowing air (27 0C), and thawing using waterbath (400C). The parameters observed were physical quality (pH, cooking loss, water holding capacity, and tenderness), chemical quality (air content, and protein). The results showed that different thawing methods had an effect (P<0.05) on cooking loss, water holding capacity, tenderness, water content and protein, and had no effect on pH. The best thawing method because it causes the least physical and chemical damage is the thawing method at room temperature. Keywords: Thawing, physical quality, chemical quality, temperature.ARIA DWI PUTRA, Pengaruh Perbedaan Metode Thawing Terhadap Kualitas Fisik dan Kimia Daging Ikan Gabus (Channa striata) (Dibimbing oleh Agus Supriadi) Ikan gabus merupakan ikan nilai ekonomis tinggi yang hidup diperairan air tawar terutama di Sumatera dan Kalimantan, selain dimanfaatkan dalam bentuk ikan segar ikan gabus juga banyak digunakan sebagai bahan pembuatan olahan seperti pempek, kerupuk dan lainnya. Untuk memperpanjang umur simpan perlu dilakukan proses pembekuan untuk menjaga mutu dari daging ikan gabus. Sebelum produk diolah lebih lanjut perlu dilakukan proses thawing dengan menggunakan metode yang tepat. Penelitian ini bertujuan untuk mengetahui metode thawing terbaik terhadap kualitas fisik dan kimia dari daging ikan gabus, penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perbedaan perlakuan yaitu thawing pada suhu ruang (29 oC), thawing pada air mengalir (27 oC), dan thawing menggunakan waterbath (40oC). Parameter yang diamati pada kualitas fisik (pH, susut masak, daya ikat air, dan keempukan), kualitas kimia (Kadar air, dan Protein). Hasil penelitian menunjukkan bahwa perbedaan metode thawing berpengaruh (P<0,05) terhadap susut masak, daya ikat air, keempukan, kadar air, dan protein, dan tidak berpengaruh terhadap pH. Metode thawing yang paling baik karena memberikan pengaruh kerusakan fisik dan kimia paling sedikit adalah metode thawing dengan suhu ruang. Kata Kunci: Thawing, kualitas fisik, kualitas kimia, suhu.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Thawing, kualitas fisik, kualitas kimia, suhu.
Subjects:	P Language and Literature > PM Hyperborean, Indian, and Artificial languages S Agriculture > SF Animal culture > SF780.2-780.7 Veterinary microbiology, bacteriology, virology, mycology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Aria Dwi Putra
Date Deposited:	26 Jan 2024 01:09
Last Modified:	26 Jan 2024 03:07
URI:	http://repository.unsri.ac.id/id/eprint/139810

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