PENGARUH PERBEDAAN KONSENTRASI CUKA NIPAH (NYPA FRUTICANS) TERHADAP MUTU IKAN NILA (OREOCHROMIS NILOTICUS)

URRAHMAN, NADIRA HUMAIRA AZ ZAHRA and Widiastuti, Indah (2025) PENGARUH PERBEDAAN KONSENTRASI CUKA NIPAH (NYPA FRUTICANS) TERHADAP MUTU IKAN NILA (OREOCHROMIS NILOTICUS). Undergraduate thesis, Sriwijaya University.

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Abstract

NADIRA HUMAIRAH AZ-ZAHRA URRAHMAN. The effect of nipah palm vinegar (Nypa fruticans) concentrations on nile fish (Oreochromis niloticus) (Supervised by INDAH WIDIASTUTI) Nile tilapia (Oreochromis niloticus) is one of the aquaculture commodities with high economic value and is widely cultivated. However, fish is a perishable product, thus requiring appropriate preservation methods to maintain its quality. One such method involves the use of natural preservatives, such as nipah palm vinegar. This study aimed to evaluate the effect of nipah vinegar (Nypa fruticans) concetrations on nile fish (Oreochromis niloticus) quality. The research was conducted experimentally in a laboratory using a Completely Randomized Design (CRD) with three treatment levels: 0% (A0), 2.5% (A1), and 5% (A2) nipah vinegar concentrations, each with three replications. The parameters observed included Total Plate Count (TPC), Postma test, pH, and sensory evaluation (flesh, odor, and texture), following the standards of SNI 2729-2013. The results showed that nipah vinegar concentration had a significant effect on the total bacterial count (TPC), the initial spoilage detection, and the pH value at 0 hours, with A2 being the most effective treatment. However, it had no significant effect on the pH values at 6 and 12 hours. Organoleptic testing indicated that different concentrations of nipah vinegar did not significantly affect the aroma and texture characteristics but did have a significant effect on the flesh quality of Nile tilapia. Keyboards : Nile tilapia, nipah vinegar, fish quality deterioration, postma testNADIRA HUMAIRAH AZ-ZAHRA URRAHMAN. Pengaruh perbedaan konsentrasi cuka nipah (Nypa fruticans) terhadap mutu ikan nila (Oreochromis niloticus) (Dibimbing oleh INDAH WIDIASTUTI) Ikan nila merupakan salah satu komoditas yang termasuk memiliki nilai ekonomis yang tinggi dan ikan ini juga banyak dibudidayakan. Dalam hal ini ikan adalah produk yang mudah rusak (perisable food), untuk itu diperlukan suatu cara untuk mempertahankan mutu ikan agar tidak mudah rusak. Salah satunya menggunakan bahan alami yakni cuka nipah. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi cuka nipah (Nypa fruticans) terhadap mutu ikan nila (Oreochromis niloticus). Penelitian ini dilakukan secara eksperimental di laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan 3 taraf perlakuan yakni konsentrasi cuka nipah 0% (A0), 2,5% (A1) dan 5% (A2), masing-masing dilakukan 3 pengulangan. Parameter yang diamati dalam penelitian ini ialah uji TPC, uji Postma, pH, dan uji sensoris meliputi daging, bau, dan tekstur sesuai SNI 2729-2013. Hasil penelitian menunjukkan bahwa konsentrasi cuka nipah berpengaruh nyata terhadap total bakteri pada uji TPC (Total Plate Count), penentuan awal pembusukan ikan serta nilai pH di jam ke-0 dengan perlakuan A2 sebagai perlakuan terbaik, dan tidak berpengaruh nyata terhadap nilai pH di jam ke-6 dan jam ke-12. Hasil pengujian organoleptik menunjukkan bahwa perbedaan konsentrasi cuka nipah tidak berpengaruh nyata terhadap karakteristik aroma dan tekstur tetapi berpengaruh nyata terhadap karakteristik daging ikan nila. Kata Kunci : Ikan nila, cuka nipah, kemunduran mutu ikan, uji postma

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ikan nila, cuka nipah, kemunduran mutu ikan, uji postma
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:	Nadira Humairah Az-Zahra Urrahman
Date Deposited:	09 Jul 2025 03:13
Last Modified:	09 Jul 2025 03:13
URI:	http://repository.unsri.ac.id/id/eprint/177303

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