RAMADHANTI, BELLA WIDYA (2023) ANALISIS MUTU DAN KANDUNGAN SENYAWA VOLATIL BEKASAM CUMI-CUMI (Loligo chinensis) DENGAN LAMA FERMENTASI YANG BERBEDA (23dt239). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

	Text Bella Widya Ramadhanti 23dt239.pdf Download (469kB)
	Text 1. Pendahuluan Bella Widya Ramadhanti.pdf Restricted to Repository staff only Download (77kB) | Request a copy
	Text 2. Tinjauan Pustaka Bella Widya Ramadhanti.docx.pdf Restricted to Repository staff only Download (139kB) | Request a copy
	Text 3. Materi dan Metode Bella Widya Ramadhanti.pdf Restricted to Repository staff only Download (172kB) | Request a copy
	Text 4. Hasil dan Pembahasan Bella Widya Ramadhanti.pdf Restricted to Repository staff only Download (300kB) | Request a copy
	Text 5. Kesimpulan dan Saran Bella Widya Ramadhanti.pdf Restricted to Repository staff only Download (31kB) | Request a copy
	Text 6. Daftar Pustaka Bella Widya Ramadhanti.pdf Restricted to Repository staff only Download (127kB) | Request a copy
	Text 7. Lampiran dan Riwayat Hidup Bella Widya Ramadhanti_compressed.pdf Restricted to Repository staff only Download (532kB) | Request a copy

Abstract

ABSTRAK
(Bella Widya Ramadhanti. 26060119120010. Analisis Mutu dan Kandungan Senyawa Volatil Bekasam Cumi-Cumi (Loligo chinensis) dengan Lama Fermentasi yang Berbeda. Sumardianto dan Romadhon).
Cumi-cumi (Loligo chinensis) digemari masyarakat Indonesia karena memiliki rasa enak dan tekstur yang unik. Pengolahannya menjadi produk bekasam dapat membuat cumi-cumi bertahan lama. Bekasam merupakan produk tradisional fermentasi yang memanfaatkan garam, karbohidrat dan bakteri asam laktat. Lama fermentasi yang digunakan untuk membuat bekasam perlu diperhatikan karena akan berpengaruh terhadap mutu bekasam. Tujuan penelitian ini untuk mengetahui mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan menggunakan
lama fermentasi berbeda dan mengetahui waktu fermentasi terbaik. Metode penelitian yang digunakan adalah experimental laboratories menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan lama fermentasi yang berbeda yaitu (A) 3 hari, (B) 5 hari, dan (C) 7 hari dengan 3 kali ulangan. Data parametik dianalisis menggunakan ANOVA dan uji lanjut Tukey HSD. Data non-parametik dianalisis menggunakan Kruskal Wallis dan uji lanjut Mann Whitney. Parameter yang diuji adalah kadar air, pH, kadar protein, total BAL, sensori dan kandungan senyawa volatil. Bekasam cumi-cumi dengan lama fermentasi 3 hari memberikan hasil yang baik dengan nilai kadar air 62,11% ; pH 4,07; kadar protein 42,60%; total bakteri asam laktat 9,05 log cfu/g dan uji hedonik dengan nilai selang kepercayaan sebesar 3,75 ˂µ< 4,05. Pengujian kandungan senyawa volatil menunjukkan semakin lama proses fermentasinya, jumlah senyawa yang teridentifikasi semakin berkurang dan senyawa volatil yang dominan yaitu golongan ester, alkohol dan amine. Senyawa lainnya yang teridentifikasi yaitu golongan acid, aldehid, keton, terpenoid, karotenoid, seskuiterpenoid, fenilpropanoid, hidrokarbon aromatik, karbonil.
Kata kunci: Bekasam Cumi-Cumi, Lama Fermentasi, Mutu, Senyawa Volatil

ABSTRACT
(Bella Widya Ramadhanti. 26060119120010. Quality and Volatile Compound Content of Fermented Squid Bekasam (Loligo chinensis) Analysis with Different Fermentation Durations. Sumardianto dan Romadhon).
Squid (Loligo chinensis) is popular among Indonesian people for its delicious taste and unique texture. Processing it into bekasam can extend the squid's shelf life. Bekasam is a traditional fermented product that utilizes salt, carbohydrates, and lactic acid bacteria. The fermentation duration used to make bekasam needs to be considered because it will affect the quality of the final product. The purpose of this study was to determine the differences in the characteristics of squid bekasam with different fermentation durations and to find the optimal fermentation duration for making squid bekasam. The research method used was an experimental laboratory approach using a completely randomized design (CRD) with three different fermentation durations: (A) 3 days, (B) 5 days, and (C) 7 days, each replication three times. Parametric data were analyzed using ANOVA and Tukey's HSD follow-up test, while non-parametric data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The parameters tested included water content, pH, protein content, total lactic acid bacteria, sensory evaluation, and volatile compound content. Fermented squid bekasam, with a fermentation period of 3 days, has shown promising results with the following parameters: moisture content of 62.11%, pH level of 4.07, protein content of 42.60%, total lactic acid bacteria count of 9.05 log cfu/g, and a hedonic test score
within the confidence interval of 3.75 < µ < 4.05. Testing the volatile compound content revealed that as the fermentation duration increased, the number of identified compounds decreased. The dominant volatile compounds were esters, alcohols, and amines, while other compounds identified included acids, aldehydes, ketones, terpenoids, carotenoids, sesquiterpenoids, phenylpropanoids, aromatic carbonates, and carbonyls.
Keywords: Squid Bekasam, Fermentation Duration, Quality, Volatile Cumpounds

Actions (login required)

View Item