ANALISIS KUALITAS IKAN SEMBILANG (Paraplotosus albilabris) ASAP DI KELOMPOK PENGOLAHAN IKAN “MINA MULYA” KECAMATAN PASIR SAKTI,KABUPATEN LAMPUNG TIMUR

Novita Mardiana, 0914071012 (2014) ANALISIS KUALITAS IKAN SEMBILANG (Paraplotosus albilabris) ASAP DI KELOMPOK PENGOLAHAN IKAN “MINA MULYA” KECAMATAN PASIR SAKTI,KABUPATEN LAMPUNG TIMUR. Fakultas Pertanian, Universitas Lampung.

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Abstrak

Tujuan penelitian ini adalah untuk mengetahui kualitas ikan sembilang asap pada perlakuan lama pengasapan di Kelompok Pengolahan Ikan “Mina Mulya”, Desa Pulosari Kecamatan Pasir Sakti, Kabupaten Lampung Timur. Penelitian dilakukan dengan empat tingkat lama pengasapan yaitu: 1, 2, 3 dan 4 jam. Analisis kualitas meliputi pengukuran parameter proksimat (kadar lemak, protein, kadar abu dan kadar air), mikrobiologi (kandungan Angka Lempeng Total (ALT)), Escherichia coli, Salmonella sp. dan Staphylococcus aureus) dan organoleptik (kenampakan, bau, rasa, tekstur dan penerimaan keseluruhan) pada produk. Hasil penelitian menunjukkan bahwa perlakuan lama pengasapan berpengaruh terhadap kualitas ikan sembilang. Hasil pengujian proksimat menunjukkan perbedaan di tiap perlakuan. Pengujian terhadap nilai organoleptik menunjukkan bahwa hanya kenampakan ikan yang diasapi selama 3 jam yang memenuhi nilai minimum SNI ikan asap (SNI 2725.1: 2009). Sedangkan nilai organoleptik untuk aroma, rasa dan tekstur ikan sembilang asap memperlihatkan bahwa hanya ikan yang diasapi selama 1 jam yang tidak memenuhi nilai minimum. Pengujian mikrobiologi menunjukkan bahwa kandungan ALT dan bakteri Escherechia coli di bawah nilai maksimum SNI untuk tiap perlakuannya. Kandungan bakteri Salmonella sp. dan Staphylococcus aureus dinyatakan negatif pada seluruh perlakuan. Kata kunci: ikan sembilang, ikan asap, proksimat, mikrobiologi, organoleptik. The aim of this research was to find out the quality of smoked whitelipped eel catfish in difference smoking time at “Mina Mulya” Fish Processing Group, Pulosari Village, Sub-distric Pasir Sakti, East Distric of Lampung. The reaserch was conducted in four levels smoking time, which are 1, 2, 3 and 4 hours. The quality assessments of smoked whitelipped eel catfish were performed by proximate analysis (fat level, protein level,ash level and moisture level), microbiology analysis (Total Plate Count (TPC), Escherechia coli bacteria, Salmonella sp. bacteria and Staphylococcus aureus bacteria) and organoleptic analysis (appearance, odour, flavour and texture). The results show that the smoking time levels affect the quality of whitelipped eel catfish. The proximate analysis shows the difference among the treatments especially on the proximate analysis. Organoleptic analysis shows that, only whitelipped eel catfish that are smoked for 3 hours fulfilling the minimum appearance parameter value (7,0) of SNI 2725.1: 2009 whereas organoleptic values for odour, flavour and texture parameter show that only whitelipped eel catfish that are smoked for 1 hour that does not fulfill the minimum value. Microbiology analysis shows that the content of TPC and Escherechia coli bacteria smoked fish get under the maximum value of tolerance arrenged on SNI in each treatment. The content of Salmonella sp. and Staphyococcus aureus bacteria are negative on the whole treatments. Keywords: whitelipped eel catfish, smoked fish, proximate analysis, microbiology analysis, organoleptic analysis

Jenis Karya Akhir: Skripsi
Subyek:
> Karya Karya Umum = 000
Program Studi: Fakultas Pertanian > Prodi Teknik Pertanian
Pengguna Deposit: Novita Mardiana
Date Deposited: 09 Oct 2014 07:42
Terakhir diubah: 09 Oct 2014 07:42
URI: http://digilib.unila.ac.id/id/eprint/3851

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