ANTAMI, HANNA AYU (2022) APLIKASI EDIBLE COATING BERBASIS KITOSAN DAN ASAP CAIR TERHADAP KUALITAS DAN MIKROSTRUKTUR SOSIS IKAN BARAKUDA (Sphyraena sp.) (22t373). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Hanna Ayu Antami. 26060118130080. Aplikasi Edible Coating Berbasis Kitosan
dan Asap Cair terhadap Kualitas dan Mikrostruktur Sosis Ikan Barakuda
(Sphyraena sp.). Fronthea Swastawati dan Lukita Purnamayati.
Ikan barakuda dengan karakteristik daging yang gurih menjadikannya banyak
diolah menjadi berbagai produk, salah satunya sosis. Kadar air sosis ikan tergolong
tinggi sehingga mudah mengalami perubahan mutu selama penyimpanan.
Penelitian ini bertujuan mengetahui formulasi konsentrasi terbaik antara kitosan
dan asap cair sebagai edible coating serta pengaruhnya terhadap kualitas mutu sosis
ikan barakuda selama penyimpanan dingin. Rancangan percobaan yang digunakan
adalah Split Plot in Time dengan perlakuan edible coating sebagai main plot, lama
penyimpanan sebagai sub plot. Formulasi edible coating terbaik adalah 1% kitosan
dan 3% asap cair yang diaplikasikan pada sosis dengan pencelupan, kemudian sosis
disimpan dingin ±5℃ selama 12 hari dengan interval pengujian 0, 4, 8, 12. Hasil
penelitian menunjukkan perlakuan edible coating dan lama penyimpanan
memberikan pengaruh nyata (P<0,05) terhadap kualitas mutu sosis ikan barakuda.
Nilai sensori sosis sosis coating dapat diterima hingga hari ke 12 (7,35±0,41).
Kekuatan gel sosis coating hingga hari ke 12 lebih tinggi (2624,29±9,02) dibanding
sosis tanpa coating (2405,55±83,91). Kadar air sosis tanpa coating hari ke 8 adalah
68,94±0,52% sedangkan sosis coating pada hari ke 12 adalah 67,94±0,58%. Kadar
protein sosis coating maupun tanpa coating hari ke 12 masing-masing yakni
11,80±0,76% dan 9,70±0,24%. Nilai log TPC sosis coating hari ke 12 (4,34±0,17)
sedangkan sosis tanpa coating (5,73±0,26). Sosis coating memiliki mikrostruktur
lebih merata dengan sedikit rongga sedangkan sosis tanpa coating strukturnya
membentuk gumpalan dan lebih banyak rongga. Perlakuan edible coating dari 1%
kitosan dan 3% asap cair mampu mempertahankan kualitas mutu sosis ikan
barakuda lebih lama 4 hari pada penyimpanan dingin dibandingkan tanpa coating.
Kata kunci: asap cair, edible coating, ikan barakuda, kitosan, sosis ikan

ABSTRACT
Hanna Ayu Antami. 26060118130080. Application of Edible Coating Based on
Chitosan and Liquid Smoke on the Quality and Microstructure of Barracuda Fish
Sausage (Sphyraena sp.). Fronthea Swastawati and Lukita Purnamayati.
Barracuda fish with savory meat characteristics makes it widely processed
into various products, one of which is sausage. The water content of fish sausage is
relatively high, so it is easy to change the quality during storage. This study aimed
to determine the best concentration formulation between chitosan and liquid smoke
as edible coating and its effect on the quality of barracuda fish sausage quality
during cold storage. The experimental design used was Split Plot in Time, with
edible coating treatment as the main plot and storage time as a subplot. The best
edible coating formulation is 1% chitosan and 3% liquid smoke applied to the
sausage by immersion, and then the sausage was stored cold ±5℃ for 12 days with
testing intervals of 0, 4, 8, and 12. The results showed the edible coating treatment
and storage time had a significant effect (P<0.05) on the quality of barracuda fish
sausages. The sensory value of coated sausage was acceptable up to day 12
(7.35±0.41). The gel strength of coated sausage until day 12 was higher
(2624.29±9.02) than uncoated sausage (2405.55±83.91). The moisture content of
uncoated sausage on the 8th day was 68.94±0.52%, while the coated sausage on
the 12th day was 67.94±0.58%. The protein content of coated and uncoated
sausages on the 12th day was 11.80±0.76% and 9.70±0.24%, respectively. The log
value of TPC coated sausage on the 12 (4.34±0.17) while uncoated sausage
(5,73±0,26). The coated sausage had a more even microstructure with fewer
cavities, while the uncoated sausage had lumps and more cavities. The edible
coating treatment of 1% chitosan and 3% liquid smoke maintained the quality of
barracuda fish sausage for 4 days longer in cold storage than uncoated sausage.
Keywords: barracuda fish, chitosan, edible coating, fish sausage, liquid smoke

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