SULTANA, ANDRE (2022) PENGARUH PENAMBAHAN LARUTAN KUNYIT DAN ASAP CAIR TERHADAP MUTU BANDENG (Chanos chanos forsk) PRESTO (22t425). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Andre Sultana. 26030115140084. Pengaruh Penambahan Larutan Kunyit dan Asap
Cair terhadap Mutu Bandeng (Chanos Chanos Forsk) Presto selama Penyimpanan
Suhu Ruang. (Slamet Suharto dan Apri Dwi Anggoro)
Bandeng presto merupakan suatu produk diversifikasi pengolahan hasil
perikanan yang sangat populer. Produk dari presto dimasak dengan menggunakan
suhu dan tekanan tinggi. Cara meningkatkan umur simpan selama proses
pengolahan dapat ditambahkan pengawet alami, seperti asap cair maupun kunyit.
Kedua bahan pengawet tersebut mempunyai keunggulan tersendiri. Tujuan dari
penelitian ini yaitu untuk mengetahui pengaruh penambahan bahan pengawet yang
berbeda seperti kunyit dan asap cair terhadap mutu bandeng presto. Metode
penelitian menggunakan Rancangan Acak Lengkap pola faktorial. Perlakuan dalam
penelitian ini yakni perbedaan penambahan bahan pengawet yang berbeda yakni
larutan kunyit dan asap cair, serta lama simpan (0jam, 12jam, 24jam, 36jam, 48jam)
masing-masing tiga kali pengulangan. Parameter yang diamati yaitu kadar air,
kadar pH, kadar TVBN, TPC dan nilai hedonik. Hasil penelitian menujukkan
bahwa bandeng presto dengan penambahan kunyit 4% dan asap cair 5% berbeda
nyata (P < 5%) terhadap kadar air, kadar pH, kadar TVBN, TPC dan nilai hedonik.
Kadar air dan TPC memiliki nilai terendah di jam ke 48 yakni pada bandeng presto
dengan penambahan kunyit 4% dengan hasil berturut-turut yakni 46,1% dan 6,13
log cfu/g. Sedangkan nilai pH dan TVBN terendah di jam ke 48 dimiliki oleh
bandeng presto dengan penambahan asap cair 5% dengan hasil berturut-turut yakni
6,4 dan 35,55 mg/100g. Sedangkan nilai hedonik yang paling disukai panelis adalah
bandeng presto dengan penambahan kunyit 5% dengan selang kepercayaan 95%
bernilai 8,182 ≤ µ ≤ 8,218.
Kata kunci: bandeng presto, larutan kunyit, asap cair

ABSTRACT
Andre Sultana. 26030115140084. Effect of Turmeric Solution and Liquid Smoke
Addition on Presto Milkfish (Chanos chanos forsk) Quality at Room Temperature
Storage. (Slamet Suharto and Apri Dwi Anggo).
Milkfish presto is one of the most famous diversification fish product which is made
by high temperature and pressure. During processing it can be added with natural
ingredients like turmeric and liquid smoke to increase a long self-life. Both of this
natural ingredients have a different strengths. The purpose of this study was to
determine the effect of turmeric solution and liquid smoke addition on presto
milkfish. The research method uses a Complete Randomized Design factorial
pattern. The treatment in this study was the addition of turtumic solution 4% and
liquid smoke 5% and storage time (0h, 12h, 24h, 36h, 48h) with 3 repetition. The
parameters observed were water content, pH, TVBN, TPC and hedonic. The results
showed that presto milkfish with the addition turmeric solution and liquid smoke
had a significantly different effect (P < 5%) on water content, pH, TVBN, TPC and
hedonic. The lowest level of water content and TPC on 48h was presto milkfish with
added by turmeric solution 4% which has result respectively 46,1% and 6,13 log
cfu/g. Whereas the lowest level of pH and TVBN on 48h was presto milkfish with
added by liquid smoke 5% which has result respectively 6,4 and 35,55 mg/100g.
Presto milkfish with turmeric 4% was preferred by panelists with a confidence
interval 8,182 ≤ µ ≤ 8,218.
Keyword : presto milkfish, turmeric solution, liquid smoke

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