FITRIYANI, ISDIANA (2022) KARAKTER TEPUNG NANOKALSIUM TULANG IKAN PATIN DAN PENGARUH PENAMBAHANNYA TERHADAP SOSIS IKAN PATIN (Pangasius sp.) SELAMA PENYIMPANAN DINGIN (22t298). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Isdiana Fitriyani. 26060118120012. Karakter Tepung Nanokalsium Tulang Ikan
Patin dan Pengaruh Penambahannya Terhadap Sosis Ikan Patin (Pangasius sp.)
Selama Penyimpanan Dingin. (Retno Ayu Kurniasih dan Slamet Suharto).
Nanokalsium merupakan tepung tulang ikan yang dibuat menggunakan
teknologi skala nano yang dapat diaplikasikan dalam berbagai produk, seperti sosis
ikan. Penelitian ini bertujuan untuk mengetahui kadar kalsium, kadar fosfor, ukuran
partikel dan rendemen nanokalsium serta mengkaji pengaruh penambahan
nanokalsium terhadap sensori dan profil tekstur sosis ikan patin selama penyimpanan
dingin (5˚C). Penelitian ini, nanokalsium dibuat dari tulang ikan patin selanjutnya
nanokalsium ditambahkan pada sosis ikan patin sebanyak 1%. Pembuatan sosis ikan
patin tanpa penambahan nanokalsium yang dilakukan dalam penelitian ini sebagai
kontrol. Selanjutnya sosis ikan disimpan pada suhu 5˚C dan diamati pada hari ke-0,7,14, dan 21. Metode penelitian yang digunakan adalah eksperimental laboratories
dengan Racangan Acak Lengkap modelnya Split Plot in Time, dimana jenis sosis
sebagai main plot dan lama penyimpanan sebagai sub plot. Data parametrik meliputi
profil tekstur, kekuatan gel, deformasi dan Water Holding Capacity (WHC) dianalisa
dengan uji sidik ragam (ANOVA) dilanjutkan Uji Beda Nyata Jujur (BNJ). Pengujian
sensory dengan metode Kruskal Wallis dilanjutkan dengan Man Whitney. Hasil
penelitian menunjukkan bahwa nanokalsium memiliki karakteristik antara lain, kadar
kalsium sebesar 6,32 %, kadar fosfor 9,44%, ukuran partikel 664 nm dan rendemen
41%. Hasil penelitian menunjukkan bahwa penambahan nanokalsium pada sosis ikan
patin dapat meningkatkan nilai hardness 1 (2,30±0,125), cohesiveness (0,37±0,017)
dan springiness (11,7±0,989) pada hari ke 0 tetapi selama penyimpanan dingin tidak
memberikan pengaruh nyata (p>0,05). Lama penyimpanan dapat menurunkan nilai
sensori, profil tekstur, kekuatan gel, deformasi dan water holding capacity (WHC)
pada sosis tanpa penambahan nanokalsium maupun penambahan nanokalsium.
Kata kunci: Nanokalsium; penyimpanan dingin; profil tekstur; sensori; sosis ikan
patin.

ABSTRACT
Isdiana Fitriyani. 26060118120012. Characteristics of Nanocalcium flour Pangasius
Catfish Bone and Effect on addition on Pangasius Catfish (Pangasius sp.) Sausage
During Chiiled Storage. (Retno Ayu Kurniasih dan Slamet Suharto)
Nanocalcium is fishbone made with nanoscale technology, which can be
applied in various products such as fish sausage. This research aims to determine
calcium content, phosphorus content, particle size, and the nano calcium yield, as well
as to examine the effect of nanocalcium addition on sensory and texture profile analysis
of pangasius catfish sausage during cold storage (5 ˚C). The research of nanocalcium
was made from pangasius catfish bones and then 1 % of nanocalcium was added to
fish sausage. The manufacture of pangasius catfish sausage without the addition of
nanocalcium was carried out in this study as a control. The fish sausage samples were
stored at 5 ˚C and observed on days 0,7,14, and 21. The research method with
experimental laboratories using Complete Random Design (CRD) and Split Plot in
Time, where the type of sausage is the main plot and storage time is the subplot.
Parametric data including texture profil analysis, gel strength, deformation and water
holding capacity were analyzed using ANOVA and Honest Real Difference test. The
sensory test was analyzed using the Kruskal Wallis was followed by Man Whitney
methods. The results showed that the calcium content test is 6.32%, with phosphorus
9,44%, particle size 664 nm, and yield 41%. The results showed that the addition of
nanocalcium to pangasisus catfish sausage could increase the value of hardness 1
(2.30±0.125), cohesiveness (0.37±0.017), and springiness (11.7±0.989) on day 0 but
during cold storage not significantly different (p>0,05). Storage time can reduce the
sensory value, texture profil analysis, gel strength, deformation amd Water Holding
Capacity in sausage without addition of nanocalcium or nanocalcium.
Keyword: chilled storage; nanocalcium; pangasius catfish sausage; sensory; texture
profil analysis.

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