ULA, FERRA ROBIATUL (2023) PENGARUH PENAMBAHAN KAPPA KARAGENAN TERHADAP KARAKTERISTIK FISIK TEKWAN KERING IKAN CENDRO (Tylosurus crocodilus) SETELAH PROSES REHIDRASI (23dt100). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Ferra Robiatul Ula. 26060119130040. Pengaruh Penambahan Kappa Karagenan terhadap Karakteristik Fisik Tekwan Kering Ikan Cendro (Tylosurus crocodilus) Setelah Proses Rehidrasi. A. Suhaeli Fahmi dan Tri Winarni Agustini).
Tekwan kering merupakan produk pangan yang memerlukan proses rehidrasi sebelum dikonsumsi. Tekwan kering setelah rehidrasi mengalami perubahan sifat fisik, seperti cooking loss yang tinggi dan kekenyalan yang menurun. Cooking loss merupakan jumlah padatan terlarut selama proses pemasakan, sedangkan kekenyalan merupakan kemampuan produk pangan kembali kebentuk semula setelah mendapat tekanan. Kappa karagenan memiliki kemampuan membentuk gel yang baik untuk meningkatkan kekenyalan dan water binding yang dapat mengurangi cooking loss. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kappa karagenan dan konsentrasi terbaik kappa karagenan terhadap sifat fisik tekwan kering setelah proses rehidrasi. Metode penelitian dilakukan
secara experimental laboratory menggunakan Rancangan Acak Lengkap dengan 3 kali ulangan. Perlakuan percobaan yang diujikan yaitu kappa karagenan dengan konsentrasi 0%, 5%, 10%, dan 15%. Hasil penelitian menunjukkan bahwa penambahan konsentrasi kappa karagenan hingga 10% memberikan pengaruh
linear terhadap kadar air, kadar protein, kekenyalan, dan rasio rehidrasi, akan tetapi mengalami penurunan pada tekwan dengan konsentrasi kappa karagenan 15%. Hasil cooking loss menurun seiiring dengan meningkatnya konsentrasi kappa karagenan. Tekwan dengan kappa karagenan 10% setelah proses rehidrasi menjadi perlakuan terbaik dengan kekenyalan yaitu 7,48 mm (springiness), 0,30 kgf (gumminess), cooking loss 0,62%, dan kadar protein 15,05%. Tingkat kekenyalan tekwan tersebut dipengaruhi oleh kandungan protein dan porositas yang ditunjukkan pada SEM. Uji mikrostruktur (SEM) menunjukkan bahwa rongga produk menyempit dengan meningkatnya konsentrasi kappa karagenan akibat pembentukan matrix gel. Penambahan kappa karagenan pada tekwan dapat meningkatkan kecerahan dan secara keseluruhan dapat memperbaiki sifat fisik tekwan terutama mengurangi cooking loss dan meningkatkan kekenyalan serta
hedonik disukai panelis.
Kata kunci: tekwan, k-karagenan, water binding, kekenyalan, cooking loss

ABSTRACT
(Ferra Robiatul Ula. 26060119130040. The Effect of Addition of Kappa Carrageenan on the Physical Characteristics of Hound Needlefish Dried Tekwan (Tylosurus crocodilus) After Rehydration Process. A. Suhaeli Fahmi and Tri Winarni Agustini).
Dried tekwan is a food product that requires a rehydration process before being consumed. Dried tekwan after rehydration changes in physical characteristic, such as high cooking loss and decreased elasticity. Cooking loss is the amount of dissolved solids during the cooking process, while elasticity is the ability of food products to return to their original shape after being pressured. Kappa-carrageenan has ability to form a good gel-forming to increase elasticity and water binding which could reduce cooking loss. This study aims to determine the effect of adding kappa-carrageenan and the best concentration of kappa carrageenan on the physical characteristic of dried tekwan after the rehydration process. The research method was carried out in an experimental laboratory using a completely randomized design with 3 replications. The experimental treatment tested was kappa carrageenan with concentrations of 0%, 5%, 10% and 15%. The results showed that the addition of a kappa-carrageenan concentration of up to 10% had a linear effect on moisture content, protein content, springiness, gumminess, and ratio rehydration, but decreased in tekwan with a 15% kappacarrageenan concentration.
The value of cooking loss decreased with increasing
concentration of kappa-carrageenan. Tekwan with 10% kappa carrageenan after the rehydration process was the best treatment with a elasticity of 7.48 mm (springiness), 0.30 kgf (gumminess), 0.62% of cooking loss, and 15,05% of protein content. The level of tekwan's elasticity is influenced by the protein content and
porosity shown in the SEM. Microstructural (SEM) showed that the product cavity narrowed with increasing concentration of kappa-carrageenan due to the formation of matrix gel. The addition of kappa-carrageenan to tekwan increased lightness and as a whole improved the physical characteristic of tekwan, especially reducing cooking loss, increasing elasticity and hedonic preferred by panelists.
Keywords: tekwan, k-carrageenan, water binding, springiness, cooking loss

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