KAMELIA, KIRANA (2023) PENGARUH PERBEDAAN BAHAN BAKU TERHADAP KADAR PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN DPPH RUSIP (23dt9). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
Kirana Kamelia. 26060118120003. Pengaruh Perbedaan Bahan Baku
Terhadap Kadar Proksimat dan Nilai Aktivitas Antioksidan DPPH pada Rusip.
Putut Har Riyadi dan Eko Susanto.
Fermentasi ikan merupakan cara pengawetan makanan yang bertujuan
memperpanjang umur simpan serta meningkatkan rasa dan nilai gizi. Salah satu
produk fermentasi tradisional adalah rusip. Rusip adalah produk berbahan dasar
ikan teri atau udang yang kemudian ditambahkan gula dan garam, lalu difermentasi
selama satu sampai dua minggu. Tujuan penelitian ini adalah untuk mengetahui
pengaruh perbedaan bahan baku pembuatan rusip terhadap karakteristik kimia dan
aktivitas antioksidan DPPH. Bahan baku tersebut diantaranya ikan teri galer
(Stolephorus indicus), udang rebon (Acetes sp.) dan udang kaki putih (Litopenaeus
vannamei) yang masing - masing akan ditambahkan garam 25% dan gula aren 10%
dari berat sampel (100 g), lalu difermentasikan selama 14 hari. Metode penelitian
yang digunakan adalah experimental laboratories dengan rancangan percobaan
rancangan acak lengkap. Pengujian pada rusip meliputi kadar protein, kadar
karbohidrat, kadar lemak, kadar air, kadar abu serta aktivitas antioksidan DPPH
dengan rusip ikan teri komersial sebagai perlakuan kontrol. Hasil penelitian
menunjukkan bahwa perbedaan bahan baku pada pembuatan rusip berpengaruh
nyata terhadap kadar protein, karbohidrat, air dan abu namun tidak berpengaruh
nyata terhadap kadar lemak rusip. Nilai kadar protein, karbohidrat, dan abu tertinggi
diperoleh dari rusip udang kaki putih secara berturut-turut 16,45%, 11,95% dan
19,97%. Hal ini menunjukkan bahwa rusip udang kaki putih memiliki nutrisi dan
mineral yang lebih tinggi dibanding rusip perlakuan lainnya. Sementara rusip ikan
teri kontrol memiliki kadar air dan lemak tertinggi dibanding rusip dengan
perlakuan lainnya secara berturut-turut 64,01% dan 4,04% sehingga disinyalir akan
mempengaruhi waktu simpan produk. Perbedaan bahan baku pada pembuatan rusip
berpengaruh nyata terhadap aktivitas antioksidan DPPH rusip. Nilai aktivitas
antioksidan DPPH paling tinggi diperoleh rusip udang kaki putih 60,88%, diikuti
oleh rusip udang rebon 57,43%, lalu rusip ikan teri galer 57,8%. Rusip kontrol ikan
teri mendapat nilai antioksidan terendah yaitu 39,73%.
Kata Kunci: Antioksidan, Fermentasi Ikan, Rusip Ikan Teri, Rusip Udang

ABSTRACT
Kirana Kamelia. 26060118120003. The Effect of Different Fish Species of
Rusip (Fermented Fish Product) for Its Proximate Characteristics and DPPH
Antioxidant Activity Values. Putut Har Riyadi and Eko Susanto.
Fish fermentation known as food preservation method aimed to extend shelf life,
improved taste and nutritional value. One of Indonesia’s traditional fermented
products was rusip. Rusip was a fermented product made from anchovies or shrimp
added with palm sugar and salt, then fermented for one to two weeks. The purpose
of this study was to determine the effect of differences in raw materials for making
rusip on chemical characteristics and antioxidant inhibition values. The raw
materials include galer anchovy (Stolephorus indicus), rebon shrimp (Acetes sp.)
and white-leg shrimp (Litopenaeus vannamei), each of which then be added 25%
salt and 10% palm sugar by weight of the sample (100 g), then fermented for 14
days. The research method used was experimental laboratories. The examination
on rusip’s chemical content included were protein, carbohydrate, fat, moisture, ash
and antioxidant activity of DPPH with commercial anchovy rusip as a control
treatment. The results showed that the difference in raw materials for making rusip
had a significant effect on the levels of protein, carbohydrates, water and ash, but
had no significant effect on the fat content of the rusip. The highest values of
protein, carbohydrate and ash content were obtained from white-leg shrimp
16.45%, 11.95% and 19.97% respectively. This indicated that the white-leg shrimp
rusip had higher nutrition and minerals than the other treated rusips. While the
control anchovy rusip had the highest water and fat content compared to the rusip
with other treatments, respectively 64.01% and 4.04%, so it was presumed that this
would affect the shelf life of the product. Differences in raw materials for making
rusip significantly affected the antioxidant activity of DPPH rusip. The highest
DPPH antioxidant activity value was obtained by white-leg shrimp rusip 60.88%,
followed by rebon shrimp rusip 57.43%, then anchovy rusip 57.8%. Control
treatment got the lowest antioxidant value, namely 39.73%.
Keywords: Antioxidant, Fermented Fish, Anchovy Rusip, Shrimp Rusip

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