PENGARUH PENAMBAHAN KETUMBAR (Coriandrum sativum L.) TERHADAP KADAR AIR, KADAR ABU, DAN SIFAT SENSORI DENDENG IKAN KEMBUNG (Rastrelliger sp.)

Ica Pitriani, - (2025) PENGARUH PENAMBAHAN KETUMBAR (Coriandrum sativum L.) TERHADAP KADAR AIR, KADAR ABU, DAN SIFAT SENSORI DENDENG IKAN KEMBUNG (Rastrelliger sp.). FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

The processing of mackerel into fish jerky was one method used to preserve mackerel. The addition of coriander at varying concentrations affected the sensory properties of the fish jerky, thus requiring an appropriate concentration to produce jerky preferred by consumers. The objective of this study was to examine the effect of coriander concentration on the moisture content, ash content, and sensory properties of mackerel fish jerky, and to determine the optimal concentration that produced moisture and ash contents in accordance with the Indonesian National Standard (SNI) while achieving the best sensory characteristics. The study was designed using a Completely Randomized Block Design (CRBD) with a single factor, namely the addition of coriander at six levels: 0 g, 1 g, 2 g, 3 g, 4 g, and 5 g, with four replications. The collected data were analyzed using analysis of variance (ANOVA) to assess the effect between treatments. When a significant difference was detected, the data were further analyzed using the Least Significant Difference (LSD) test at the 5% significance level. The results showed that the addition of coriander did not significantly affect the texture but significantly influenced the moisture content, ash content, and sensory attributes (taste, aroma, and color) of the mackerel jerky, as indicated by F calculated > F table at α = 5%. The optimal concentration of coriander was 3 g, which resulted in a moisture content of 15.79%, ash content of 6.18%, fat content of 7.20%, and protein content of 35.02%, all complying with SNI 8645:2018 standards. The jerky produced at this concentration exhibited a distinctive savory coriander flavor, a characteristic coriander aroma, a brown color, and a firm texture typical of jerky. Keywords : Jerky, mackerel, coriander, moisture content, ash content Pengolahan ikan kembung menjadi dendeng ikan merupakan salah satu cara yang digunakan untuk mengawetkan ikan kembung. Penambahan konsentrasi ketumbar berpengaruh terhadap sifat sensori dendeng ikan sehingga diperlukan konsentrasi yang tepat agar didapatkan dendeng ikan yang disukai oleh konsumen. Tujuan penelitian ini yaitu mengetahui pengaruh konsentrasi ketumbar terhadap kadar air, kadar abu dan sifat sensori dendeng ikan kembung, menentukan konsentrasi ketumbar terbaik yang menghasilkan kadar air, kadar abu sesuai SNI dan sifat sensori dendeng ikan kembung terbaik. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yaitu penambahan ketumbar dengan enam taraf yaitu 0 g, 1 g, 2 g, 3 g, 4 g dan 5 g dengan empat kali ulangan. Data yang diperoleh dilakukan analisis sidik ragam untuk mengetahui pengaruh antar perlakuan, apabila terdapat pengaruh nyata data dianalisis lebih lanjut dengan uji Beda Nyata Terkecil (BNT) pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan ketumbar tidak berpengaruh terhadap tekstur tetapi berpengaruh terhadap kadar air, kadar abu dan sifat sensori dendeng ikan kembung meliput rasa, aroma dan warna dimana F hitung > F tabel pada α = 5%. Konsentrasi ketumbar terbaik yaitu 3 g, yang menghasilkan kadar air sebesar 15,79%, kadar abu 6,18 %, kadar lemak 7,20% dan kadar protein 35,02% sesuai SNI 8645:2018 serta menghasilkan rasa gurih khas ketumbar, aroma khas ketumbar, warna cokelat dan tekstur keras khas dendeng. Kata kunci : Dendeng, ikan kembung, ketumbar, kadar air, kadar abu

Jenis Karya Akhir:	Skripsi
Subyek:	600 Teknologi (ilmu terapan) 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Teknologi Hasil Pertanian
Pengguna Deposit:	UPT . Ery Elyasari
Date Deposited:	31 Oct 2025 07:06
Terakhir diubah:	31 Oct 2025 07:06
URI:	http://digilib.unila.ac.id/id/eprint/92519

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