CARISSA, MANDA (2023) KARAKTERISTIK BANDENG (Chanos chanos) DURI LUNAK DENGAN WAKTU PEREBUSAN YANG BERBEDA (23dt421). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Manda Carissa. 26060119130044. Karakteristik Bandeng (Chanos
chanos) Duri Lunak dengan Waktu Perebusan Berbeda. Slamet Suharto dan
Apri Dwi Anggo).
Bandeng duri lunak merupakan produk dengan modifikasi pemindangan
untuk melunakan tulang dan duri ikan sehingga dapat dimakan tanpa
menimbulkan risiko tertelan duri pada saat mengkonsumsinya. Pemilihan proses
pengolahan bandeng duri lunak menggunakan metode perebusan tradisional
dengan suasana bergaram memiliki beberapa faktor. Bandeng duri lunak dengan
pengolahan perebusan tradisional masih memiliki eksistensi serta konsumen yang
banyak dan tidak pernah berkurang. Tujuan dari penelitian ini adalah untuk
mengetahui pengaruh lama waktu perebusan terhadap karakteristik bandeng duri
lunak dan lama perebusan terbaik terhadap karakteristik bandeng duri lunak yang
disukai oleh masyarakat. Metode pembuatan diawali dengan menyiangi bahan
baku dan dicuci bersih setelah itu ditata dalam keranjang bambu dengan dialasi
daun bambu apung. Perebusan dilakukan di dalam dandang besar dengan tungku
berbahan bakar kayu bakar dengan diisi air sepertiga dari tinggi dandang dan
diberi bumbu yang telah dihaluskan. Perebusan tradisional dilakukan selama 8
jam. Rancangan penelitian yang digunakan yaitu panci bertekanan 2 jam (kontrol),
perebusan tradisional 6 jam, perebusan tradisional 7 jam, dan perebusan
tradisional 8 jam. Lama waktu perebusan tidak berpengaruh terhadap kadar
protein dan kadar air, tetapi berpengaruh terhadap kadar profil asam amino,
kekerasan tulang dan hedonik pada parameter kenampakan, bau, rasa, dan tekstur.
Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu perebusan
tradisional 7 jam yang memiliki nilai kenampakan 8,57±0,50, bau 8,67±0,48, rasa
8,47±0,51, tekstur 8,53±0,51, kadar protein 31,12 ±0,84%, kadar air 64,48
±2,39%, kadar profil asam amino essensial 135,521mg/1000g, kadar profil asam
amino non essensial 132,785 mg/1000g, kekerasan tulang 44,12 ± 14,11N.
Perebusan tradisional dapat menghasilkan bandeng duri lunak yang memiliki
kualitas yang tidak kalah dibandingkan dengan bandeng duri lunak hasil
pengolahan panci bertekanan.
Kata Kunci: Asam Amino, Bandeng, Duri Lunak, Pemanasan, Perebusan

ABSTRACT
(Manda Carissa. 26060119130044. Characteristics of Milkfish (Chanos
chanos) Soft Bones with Different Boiling Time. Slamet Suharto and Apri Dwi
Anggo).

The soft bone milkfish is a product with a modification processes to soften
the bones and bones of the fish so that it can be eaten easily without causing a
risk of swallowing the bones. The choice of procesess to softhen bone milkfish is
using the traditional boiling method in a salty atmosphere with several factors.
Soft bone milkfish with traditional boiling processes is still exist and have a lot of
consumers and not even decreased. The purpose of this study was to analyzed the
effect of boiling time on the characteristics of soft spiny milkfish and determined
the best boiling time on soft spiny milkfish which people likes. The manufacturing
method begins with weeded the raw materials and washed to clean it and after
that they arranged in a bamboo basket which covered by floating bamboo leaves.
The boiling processes was carried out in a large cauldron with a wood-fired stove
filled with one-third water of the height of the cauldron and seasoned with a
spices. The traditional boiling was done for 8 hours. The research design was
using a pressure cooker for 2 hours (control), traditional boiling for 6 hours, 7
hours and 8 hours. The boiling time did not affect the protein and water content
but it affected the amino acid profile, bone hardness and hedonic parameters of
appearance, smell, taste and texture. The results showed that the best treatment
was the traditional boiling for 7 hours which had an appearance value of 8.57 ±
0.50, an odor of 8.67 ± 0.48, a taste of 8.47 ± 0.51, a texture of 8.53 ± 0.51,
protein content of 31.12 ±0.84%, water content of 64.48 ±2.39%, essential amino
acid profile content of 135.521mg/1000g, non-essential amino acid profile content
of 132.785 mg/1000g and bone hardness of 44.12 ± 14 ,11N. The traditional
boiling processes could produce soft bone milkfish which had the same quality as
soft bone milkfish produced by pressure cooker processes.
Keywords: Amino Acids, Boiling, Heating, Milkfish, Soft Bones

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