@misc{eprints61574,
           title = {PENGARUH KONSENTRASI SARI LENGKUAS TERHADAP
TINGKAT KESEGARAN FILLET IKAN NILA SELAMA

PENYIMPANAN SUHU RUANG},
          author = {1414051095 TRY JUSPA R},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2021},
             url = {http://digilib.unila.ac.id/61574/},
        abstract = {This study aims to determine the concentration of galangal juice by immersion at
room temperature storage for a period of 3 days (days 1, 2, and 3) on the freshness
level of tilapia fillets. This study was arranged in a Complete Randomized Block
Design (RCBD) with a single factor, with the concentration of galangal extract
consisting of 4 levels and each treatment is repeated three times. The concentration
treatment of galangal juice consisted of 4 levels, namely: K0; K1; K2; and K3.
Observations were made for 3 days (days 1, 2, 3) at room temperature on the
sensory properties and freshness of tilapia fillets. The data obtained were tested for
the similarity of variance with the Barlett test and the additional data was tested
with the Tuckey test to determine whether there was an effect between treatments.
The data was further analyzed with a further test of Honest Significant Difference
(HSD) with a level of 5\%.

The results showed that the treatment with the addition of immersion 30\%
galangal juice can make tilapia fish fillet more durable for 1 day with a sensory
test assessment score; Slightly chewy texture, yellowish white color, distinctive

fish aroma, slightly fresh appearance and the Total Plate Count (TPC) value of
5.75 log Cfu/g.
Keywords: Tilapia fish fillet, Galangal extract, Total Plate Count (TPC)
Penelitian ini bertujuan untuk mengetahui konsentrasi sari lengkuas dengan cara
perendaman pada penyimpanan suhu ruang selama kurun waktu 3 hari (hari ke 1,
2, dan 3) terhadap tingkat kesegaran fillet ikan nila. Penelitian ini disusun dalam
Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal, yaitu dengan
konsentrasi sari lengkuas yang terdiri dari 4 taraf dan 3 kali ulangan. Perlakuan
konsentrasi sari lengkuas terdiri dari 4 taraf yaitu : K0; K1; K2; dan K3.
Pengamatan dilakukan selama 3 hari (hari ke-1, 2, 3) pada suhu ruang terhadap sifat
sensori dan kesegaran fillet ikan nila. Data yang diperoleh di uji kesamaan
ragamnya dengan uji barlett dan kenambahan data diuji dengan uji tuckey untuk
mengetahui ada tidaknya pengaruh antar perlakuan. Data selanjutnya di analisis
lanjut dengan uji lanjut Beda Nyata Jujur (BNJ) dengan taraf 5\%. Hasil penelitian
menunjukkan bahwa perlakuan dengan penambahan perendaman 30\% sari
lengkuas dapat membuat fillet ikan nila lebih awet selama 1 hari dengan skor
penilaian pengujian sensori; tekstur agak kenyal, warna putih kekuningan, aroma
khas ikan, kenampakan agak segar dan nilai Total Plate Count (TPC) sebesar 5,75
log Cfu/g.

Kata kunci: Fillet ikan nila, Sari Lengkuas, Total Plate Count (TPC)}
}