@misc{eprints60750,
           title = {PENGARUH PENAMBAHAN EKSTRAK BUAH MAHKOTA DEWA
(phaleria macricarpa) PADA ABON IKAN TUHUK (Marlin)},
          author = {NPM 1614051031 BILLA APRILIA NINGRUM },
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2021},
             url = {http://digilib.unila.ac.id/60750/},
        abstract = {ABSTRACT

THE EFFECT OF ADDING EXTRACT FRUIT MAHKOTA DEWA
(Phaleria macricarpa) ON FLOSS FISH TUHUK (Marlin)

By

BILLA APRILIA NINGRUM

Thumped fish is very susceptible to rancidity, rancidity occurs because fatty acids
at room temperature are overhauled due to hydrolysis or oxidation, so it is
necessary to add antioxidants to suppress the rate of free fatty acids. The purpose
of this study was to determine the effect of the addition of extracts of the mahkota
dewa (Phaleria macrocarpa) on changes in free fatty acids contained in shredded
Tuhuk fish (marlin) which were stored for 28 days. The antioxidants used were
mahkota dewa extract with concentrations of 0\%, 1\%, 3\%, 3\% and 4\%. The study
was conducted using a single factor completely randomized design. The data were
further tested with the Significant Difference Test (LSD) at the level of 1\%.
Mahkota dewa extract on abon tuhuk fish had a significant effect on changes in
total free fatty acids, but had no significant effect on taste, aroma, color and
texture. The concentration chosen is the addition of 4\% with the criteria for a
distinctive taste of shredded, not rancid aroma, dry texture, brownish yellow color,
with a free fatty acid content of 7.56\%, fat content 25.58\%, water content 5.95\% ,
6.56\% ash content, 29.56\% protein content, 28.88\% carbohydrate content, 26\%
sugar content and 2.71\% crude fiber.
Keywords: antioxidant, crown of the gods, shredded tuhuk fish.

ABSTRAK

PENGARUH PENAMBAHAN EKSTRAK BUAH MAHKOTA DEWA
(phaleria macricarpa) PADA ABON IKAN TUHUK (Marlin)

Oleh

BILLA APRILIA NINGRUM

Abon ikan tuhuk sangat rentan terhadap ketengikan, Ketengikan terjadi karena
asam lemak pada suhu ruang dirombak akibat hidrolisis atau oksidasi sehingga
perlu adanya penambahan antioksidan untuk menekan laju asam lemak bebas.
Tujuan penelitian adalah untuk mengetahui pengaruh penambahan ekstrak buah
mahkota dewa (Phaleria macrocarpa) terhadap perubahan asam lemak bebas
yang terkandung dalam abon ikan tuhuk (marlin) yang disimpan selama 28 hari.
Antioksidan yang digunakan yaitu ekstrak buah mahkota dewa dengan konsentrasi
0\%, 1\%,2\% 3\% dan 4\%. Penelitian dilakukan menggunakan Rancangan acak
Lengkap faktor tunggal. Data diuji lanjut dengan Uji Beda Nyata (BNT) pada
taraf 1\%. Ekstrak buah mahkota dewa pada abon ikan tuhuk berpengaruh nyata
terhadap perubahan total asam lemak bebas, tetapi tidak berpengaruh nyata
terhadap rasa, aroma, warna dan tekstur. Konsentrasi yang terpilih yaitu pada
penambahan sebesar 4\% dengan kriteria rasa khas abon, aroma tidak tengik,
tekstur kering, warna kuning kecoklatan, dengan kandungan asam lemak bebas
sebesar 7,56\%, kadar lemak 25,58\%, kadar air 5,95\%, kadar abu 6,56\%, kadar
protein 29,56\%, kadar karbohidrat 28,88\%, kadar gula 26\% dan serat kasar
2,71\%.
Kata kunci : antioksidan, mahkota dewa, abon ikan tuhuk.}
}