HAYYA DZIKRA, ZSALSABILA BALQIS RATU (2023) PEMANFAATAN ASAP CAIR SEBAGAI PENGAWET NUGGET IKAN BARAKUDA (Sphyraena sp) SELAMA PENYIMPANAN SUHU DINGIN (23dt402). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Zsalsabila Balqis Ratu Hayya Dzikra. 26060118140071. Pemanfaatan
Asap Cair Sebagai Pengawet Nugget Ikan Barakuda (Sphyraena sp) Selama
Penyimpanan Suhu Dingin. Fronthea Swastawati dan Ima Wijayanti).
Barakuda adalah ikan yang memiliki daging berwarna putih yang dapat
diolah menjadi produk nugget ikan barakuda. Produk olahan perikanan yang mudah
mengalami kerusakan (highly perishable food), sehingga diperlukan bahan
tambahan pengawet untuk dapat memperpanjang umur simpan. Asap cair
merupakan bahan pengawet yang dapat memperpanjang umur simpan suatu produk
pangan. Tujuan dari penelitian ini untuk mengetahui penggunaan asap cair terhadap
daya awet dan karakteristik nugget ikan barakuda selama penyimpanan suhu dingin.
Metode penelitian yang digunakan pada penelitian ini adalah experimental
laboratories dengan rancangan percobaan Split Plot in Time, dimana konsentrasi
asap cair sebagai sub plot dan lama penyimpanan sebagai main plot. Pembuatan
nugget ikan barakuda dilakukan dengan penambahan asap cair sebanyak 2,5%,
kemudian disimpan pada suhu 4-5°C selama 12 hari (0, 4, 8 dan 12). Hasil
pengujian ini menunjukkan dengan penambahan asap cair 2,5% memberikan
pengaruh yang berbeda nyata (p<0,05) terhadap nilai kadar abu, kadar air, Total
Plate Count, kadar lemak, kadar protein, asam amino lisin, dan hedonik. Pada akhir
penyimpanan selama 12 hari, nilai kadar abu, kadar air, Total Plate Count, kadar
lemak, kadar protein, asam amino lisin, dan hedonik nugget ikan barakuda dengan
penambahan asap cair 2,5% masing-masing 6,57±0,04%, 60,08±0,28%, 8,86±0,03
log cfu/g, 22,49±0,03%, 22,57±0,04%, 3,5±0,04 mg/g, dan 5,80±0,43%, sedangkan
pada nugget ikan barakuda tanpa asap cair masing-masing yaitu 5,90±0,04%,
62,23±0,29%, 9,25±0,02 log cfu/g, 20,19±0,03%, 20,05±0,03%, 1,9±0,01 mg/g,
dan 4,90±0,27%. Penggunaan penambahan asap cair 2,5% mampu
mempertahankan mutu nugget ikan barakuda lebih baik dibandingkan tanpa asap
cair setelah penyimpanan nugget ikan barakuda hingga 8 hari.
Kata kunci: asap cair, barakuda, daya awet, nugget

ABSTRACT
(Zsalsabila Balqis Ratu Hayya Dzikra. 26060118140071. Utilization of
Liquid Smoke as a Preservative for Barracuda Fish Nugget (Sphyraena sp) During
Cold Storage. Fronthea Swastawati and Ima Wijayanti).
Barracuda is a fish that has white flesh which can be processed into
barracuda fish nuggets. Processed fishery products that are easily damaged (highly
perishable food), so preservatives are needed to extend shelf life. Liquid smoke is a
preservative that can extend the shelf life of a food product. The purpose of this
study was to determine the use of liquid smoke on the shelf life and characteristics
of barracuda fish nuggets during cold storage. The research method used in this
study was experimental laboratories with the Split Plot in Time experimental
design, where the concentration of liquid smoke as a sub-plot and storage time as
the main plot. Barracuda fish nuggets were made by adding 2.5% liquid smoke,
then stored at 4-5°C for 12 days (0, 4, 8 and 12). The results of this test showed that
the addition of 2.5% liquid smoke had a significantly different effect (p<0.05) on
the values of ash content, moisture content, Total Plate Count, fat content, protein
content, amino acid lysine, and hedonic. At the end of 12 days of storage, the values
for ash content, moisture content, Total Plate Count, fat content, protein content,
amino acid lysine, and hedonic nuggets of barracuda fish with the addition of 2.5%
liquid smoke were 6.57 ± 0, respectively. 04%, 60.08±0.28%, 8.86±0.03 log cfu/g,
22.49±0.03%, 22.57±0.04%, 3.5±0.04 mg /g, and 5.80 ± 0.43%, while the
barracuda fish nuggets without liquid smoke were respectively 5.90 ± 0.04%, 62.23
± 0.29%, 9.25 ± 0.02 log cfu/g, 20.19±0.03%, 20.05±0.03%, 1.9±0.01 mg/g, and
4.90±0.27%. Using the addition of 2.5% liquid smoke was able to maintain the
quality of barracuda fish nuggets better than without liquid smoke after storing
barracuda fish nuggets for up to 8 days.
Keywords: barracuda, liquid smoke, nugget, shelf life

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