PERUBAHAN PROKSIMAT DAN ASAM AMINO SELAMA FERMENTASI KECAP IKAN TERI (STOLEPHORUS COMMERSONNII)

FAHLEVI, REEZA and Lestari, Susi (2024) PERUBAHAN PROKSIMAT DAN ASAM AMINO SELAMA FERMENTASI KECAP IKAN TERI (STOLEPHORUS COMMERSONNII). Undergraduate thesis, Universitas Sriwijaya.

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Abstract

REEZA FAHLEVI, Change of Proximate and Amino Acid During Fermentation of Anchovy Fish Sauce (Stolephorus comersonnii) (Supervised by SUSI LESTARI). This study aimed to examine the proximate composition and amino acids during the fermentation of anchovy soy sauce (Stolephorus commersonii). The research was conducted using a Randomized Block Design (RBD) model with the treatment factor being the fermentation duration of the anchovy soy sauce, observed at four levels and repeated three times. The results of the study indicated that change of proximate composition and amino acids during the fermentation of anchovy fish sauce at 0 months significantly affect to ash content 24.67%, fat content 1.15% and protein content 24.56%, but don’t affect to moisture content, which remains at 52.40%. During the 3 month fermentation period, the ash content 24.56%, fat content 1.44%, protein content 23.13%, and moisture content remains unaffected 51.31%. At 6 months of fermentation, the ash content 23.28%, fat content 1.64%, protein content 21.37%, and moisture content remains unaffected 50.81%. During the 9 month fermentation period, the ash content 22.92%, fat content 1.94%, protein content 20.26%, and moisture content remains unaffected 49.64%. The highest content of essential and non-essential amino acids in anchovy fish sauce are leucine at 26,774.42 mg/kg and glutamic acid at 19,534.43 mg/kg, while the lowest amino acid contents are arginine at 5,955.53 mg/kg and proline at 5,164.36 mg/kg. Glutamic acid and aspartic acid contribute to the umami, savory, and meaty taste characteristics of the fish sauce, similar to chicken broth. L-amino acids and amino acids in bound forms are associated with bitter and sweet tastes. Keywords: Anchovy fish Sauce, fermentation, proximate, amino acidsREEZA FAHLEVI, Perubahan Proksimat dan Asam Amino Selama Fermentasi Kecap Ikan Teri (Stolephorus commersonnii) (Dibimbing oleh SUSI LESTARI). Penelitian ini bertujuan guna mengkaji komposisi proksimat dan asam amino selama fermentasi kecap ikan teri (Stolephorus commersonii). Penelitian ini dilaksanakan dengan model Rancangan Acak Kelompok (RAK) dengan faktor perlakuan lama waktu fermentasi kecap ikan teri dengan 4 taraf pengamatan dan 3 kali ulangan. Hasil penelitian munjukkan bahwa perubahan proksimat dan asam amino selama fermentasi kecap ikan teri pada waktu 0 bulan berpengaruh terhadap kadar abu sebesar 24,67%, kadar lemak sebesar 1,15%, kadar protein sebesar 24,56%, namun tidak berpengaruh terhadap kadar air yaitu sebesar 52,40%. Selama proses fermentasi waktu 3 bualan kadar abu sebesar 24,56%, kadar lemak sebesar 1,44%, kadar protein sebesar 23,13%, tidak berpengaruh terhadap kadar air yaitu sebesar 51,31%. Kemudian pada waktu fermentasi 6 bulan nilai kadar abu sebesar 23,28%, kadar lemak sebesar 1,64%, kadar protein sebesar 21,37%, dan tidak berpengaruh terhadap nilai kadae air sebesar 50,81%, dan selama proses fermentasi di waktu 9 bulan nilai kadar abu sebsar 22,92%, kadar lemak sebesar 1,94%, kadar protein sebesar 20,26%, dan tidak berpengaruh terhadap nilai kadar air pada waktu fermentasi berumur 9 bulan yaitu sebesar 49,64%. Kandungan asam amino esensial dan non esensial tertinggi pada kecap ikan teri yaitu leusin sebesar 26.774,42 mg/kg dan asam glutamat 19.534,43 mg/kg sedangkan kandungan asam amino terendah yaitu, arginin sebesar 5.955,53 mg/kg dan prolin 5.164,36 mg/kg. Asam glutamat dan asam aspartat berperan terhadap cita rasa kecap ikan yang bercirikan umami, gurih, dan berdaging dengan rasa seperti kaldu ayam. Asam L-amino dan asam amino bentuk dikaitkan dengan rasa pahit dan manis. Kata Kunci: Kecap ikan teri, fermentasi, proksimat, asam amino

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kecap ikan teri, fermentasi, proksimat, asam amino
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:	Reeza Fahlevi
Date Deposited:	11 Jul 2024 07:09
Last Modified:	11 Jul 2024 07:09
URI:	http://repository.unsri.ac.id/id/eprint/150176

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