ELISTIA, ELISTIA (2023) PENGARUH PERBEDAAN KONSENTRASI GULA AREN CAIR TERHADAP KARAKTERISTIK MUTU DAN KANDUNGAN ASAM GLUTAMAT RUSIP CUMI-CUMI (Loligo chinensis) (23dt268). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Elistia. 26060119120016. Pengaruh Perbedaan Konsentrasi Gula Aren Cair terhadap Karakteristik Mutu dan Kandungan Asam Glutamat Rusip Cumicumi (Loligo chinensis) Sumardianto dan Romadhon)
Rusip merupakan produk fermentasi dari Bangka Belitung dibuat menggunakan ikan kecil seperti ikan teri, proses fermentasi dilakukan secara spontan. Faktor yang mempengaruhi pertumbuhan bakteri asam laktat yaitu garam, gula aren atau sumber karbohidrat. Tujuan dari penelitian ini untuk mengetahui pengaruh perbedaan konsentrasi gula aren cair pada rusip terhadap mutu produk serta kandungan asam glutamat dan konsentrasi terbaik dalam menghasilkan rusip dengan karakteristik yang baik. Penelitian ini bersifat experimental laboratories dengan (RAL). Data parametrik dianalisis dengan uji (ANOVA) dan (BNJ) sedangkan data non parametrik dianalisis dengan Kruskal Wallis dan Mann Whitney. Penelitian dilakukan dengan membuat produk rusip cumi-cumi kemudian diberi perlakuan konsentrasi gula aren cair yaitu 10%, 12,5% dan 15%. Parameter yang diujikan adalah kadar protein, kadar air, gula total, asam glutamat, pH, total BAL dan hedonik. Hasil penelitian menunjukkan bahwa konsentrasi gula aren cair memberikan pengaruh yang berbeda nyata (P<5%) terhadap nilai asam glutamat, pH, kadar protein dan hedonik. Namun tidak berbeda nyata (P>5%) pada total BAL, gula total dan kadar air. Berdasarkan setiap uji yang dilakukan untuk setiap konsentrasi didapatkan nilai kadar protein berkisar antara 17,25-19,66%. Nilai kadar air berkisar antara 33,94%-38,39%. Nilai gula total berkisar antara 5,16%-7,71%. Nilai asam glutamat berkisar antara 2,25%-3,30%. Nilai pH berkisar antara 5,87-5,90. Nilai total BAL berkisar antara 1,1 x 104 -5,3 x 104 cfu/g. Nilai hedonik mengalami kenaikan di setiap parameternya, kemampakan naik dari 3,24-3,76, rasa dari 3,41-4,00, aroma dari 3,14-4,00, tekstur dari 3,31-4,10. Konsentrasi gula aren cair mempengaruhi kualitas rusip cumi-cumi. Rasa yang dihasilkan dari rusip cumi-cumi yaitu sedikit asin karena kadar garam yang tinggi.
Kata kunci: Asam glutamat, Cumi-cumi, Karakteristik mutu, Konsentrasi gula aren cair, Rusip

ABSTRACT
(Elistia. 26060119120016. The Effect of Differences in Liquid Palm Sugar Concentration on Quality Characteristics and Glutamic Acid Content Squid Rusip (Loligo chinensis) Sumardianto and Romadhon)
Rusip is a fermented product from Bangka Belitung made using small fish such as anchovies, and the fermentation process is carried out spontaneously. Factors that influence the growth of lactic acid bacteria in rusip include salt, liquid palm sugar, or carbohydrate sources. The aim of this study is to determine the effect of different concentrations of liquid palm sugar on the quality of rusip and its content of glutamic acid, as well as to identify the optimal concentration to produce rusip with good characteristics. This research is conducted in experimental laboratories using a randomized complete design (RCD). Parametric data are analyzed using analysis of variance (ANOVA) and honestly significant difference (HSD), while non-parametric data are analyzed using Kruskal-Wallis and Mann-Whitney tests. The research was conducted by making rusip from squid and treating it with different concentrations of liquid palm sugar, namely 10%, 12.5%, and 15%. The parameters tested were protein content, moisture content, total sugar, glutamic acid, pH, total bacterial count (TBC), and hedonic attributes. The results showed that the concentration of liquid palm sugar had a significant effect (P<0.05) on the glutamic acid value, pH, protein content, and hedonic attributes. However, there was no significant difference (P>0.05) in TBC, total sugar, and moisture content. Based on each test conducted for each concentration, the protein content ranged from 17.25% -19.66%, moisture content ranged from 33.94%-38.39%, total sugar ranged from 5.16%-7.71%, glutamic acid ranged from 2.25%-3.30%, pH ranged from 5.87-5.90, and TBC ranged from 1.1 x 104 -5.3 x 104 cfu/g. The hedonic values increased for each parameter, with appearance ranging from 3.24 to 3.76, taste from 3.41-4.00, aroma from 3.14- 4.00, and texture from 3.31-4.10. The concentration of liquid palm sugar affects the quality of rusip from squid. The resulting taste of the rusip from squid is slightly salty due to the high salt content.
Keywords: Glutamic acid, Squid, Characteristic quality, Liquid palm sugar concentration, Rusip

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