INNAYAH, MARGANING (2022) PENGARUH PENAMBAHAN MgCO3 TERHADAP SUDUT CURAH TERASI BUBUK UDANG REBON (Acetes sp.) SELAMA PENYIMPANAN (22t519). Undergraduate thesis, Universitas Diponegoro.

Text Cover Marganing Innayah 22t519.pdf Download (382kB)

Abstract

ABSTRAK
Marganing Innayah. 26060118120017. Pengaruh Penambahan MgCO3 terhadap
Sudut Curah Terasi Udang Rebon (Acetes sp.) Selama Penyimpanan. Sumardianto
dan Ima Wijayanti.
Terasi merupakan produk fermentasi udang dengan penambahan garam.
Terasi bubuk memiliki penyajian yang lebih praktis, namun mudah menyerap air
sehingga mudah menggumpal. Salah satu anti kempal yang biasa digunakan dalam
pangan adalah MgCO3 (magnesium karbonat) yang dapat menyerap kandungan air
pada bahan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh
penambahan MgCO3 terhadap sudut curah terasi udang rebon selama penyimpanan.
Penelitian ini bersifat experimental laboratories dengan model Rancangan petak
terbagi waktu. Penelitian dimulai dari pembuatan sampel terasi bubuk dengan
penambahan MgCO3 sebanyak 0% dan 1%. Seluruh perlakuan diulang sebanyak
tiga kali. Selanjutnya, dilakukan penyimpanan selama 2 bulan dan diamati setiap 2
minggu sekali. Parameter yang diujikan adalah rendemen, kadar air, sudut curah,
kadar protein, dan organoleptik. Data parametrik dianalisis dengan uji sidik ragam
(ANOVA) dan Beda Nyata Jujur (BNJ), sedangkan data non parametrik dianalisis
dengan Kruskal Wallis dan Mann Whitney. Hasil penelitian menunjukkan bahwa
penambahan anti kempal memberikan pengaruh yang berbeda nyata (P<0,05)
terhadap nilai rendemen, kadar air, sudut curah, kadar protein, dan organoleptik
selama penyimpanan. Pada akhir penyimpanan, nilai rendemen, kadar air, sudut
curah, kadar protein, dan organoleptik terasi tanpa anti kempal masing-masing yaitu
43,19%, 21,74%, 35,73
ͦ
, 33,05%, dan 6,03%, sedangkan pada terasi dengan anti
kempal nilai rendemen, kadar air, sudut curah, kadar protein, dan organoleptik
terasi tanpa anti kempal masing-masing yaitu 43,44%, 13,26%, 24,50ͦ
, 37,55%, dan 6,73%. Terasi dengan penambahan MgCO3 memiliki kualitas lebih baik selama penyimpanan karena lebih tahan terhadap penggumpalan.
Kata kunci: MgCO3, sudut curah, terasi bubuk, udang rebon,

ABSTRACT
Marganing Innayah. 26060118120017. The Effect of Addition MgCO3 on Angle
of Repose of Powdered Shrimp Paste During Storage. Sumardianto and Ima
Wijayanti.
Terasi is a product of fermented shrimp paste with the addition of salt.
Powdered shrimp paste has a more practical serving, but has hygoscopic properties
so it is easy to agglomerate. One of the anti-caking agents commonly used in food
is MgCO3 (magnesium carbonate) that can absorb water content in the material.
The purpose of this study was to determine the effect of MgCO3 on the angle of
repose of powdered shrimp paste during storage. This research was an
experimental laboratory with a split plot in time design model. Powdered shrimp
paste samples were produced with addition of 0% and 1% MgCO3. Experiment
were done triplicate. Furthermore, they were stored for 2 months and observed
every 2 weeks. Parameters tested were yield, moisture content, bulk angle, protein
content, and organoleptic. Parametric data were analyzed using variance test
(ANOVA) and Honest Significant Difference (HSD), while non-parametric data
were analyzed by Kruskal Wallis and Mann Whitney. Results showed that the
addition of anti-caking agent had a significantly different effect (P<0.05) on the
yield value, moisture content, angle of repose, protein content, and organoleptic
during storage At the end of storage, the value of yield, moisture content, angle of
repose, protein content, and organoleptic powdered shrimp paste without anticaking were 43.19%, 21.74%, 35.73ͦ , 33.05%, and 6.03% respectively, while in
powdered shrimp paste with anti-caking, the yield value, moisture content, angle of
repose, protein content, and organoleptic were 43.44, 13.26, 24.50ͦ , 37.55, and 6.73
respectively. Powdered shrimp paste with the addition of MgCO3 had the best
quality during storage because it was more resistant to caking.
Keywords: MgCO3, angle of repose, powdered shrimp paste, rebon shrimp.

Actions (login required)

View Item