SARAGIH, MAYANDA SARI (2023) PENGARUH PERBEDAAN KONDISI PEMASAKAN BANDENG DURI LUNAK TERHADAP PERUBAHAN ASAM LEMAK (23dt423). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Mayanda Sari Saragih. 26060119120026. Pengaruh Kondisi Pemasakan
Bandeng Duri Lunak Terhadap Perubahan Asam Lemak. Slamet Suharto dan
Apri Dwi Anggo).
Ikan bandeng duri lunak merupakan produk olahan diversifikasi perikanan
yang dimasak menggunakan suhu dan tekanan tinggi. Ikan bandeng duri lunak
memiliki kandungan asam lemak tak jenuh yang tinggi, karena sumber nutrisi bahan
baku ikan berupa ikan bandeng. Suhu pemasakan yang tinggi dapat mempengaruhi
komposisi asam lemak. Tujuan penelitian ini adalah Mengetahui variasi tekanan,
suhu dan waktu yang terbaik dalam proses pemasakan bandeng duri lunak.
Penelitian ini dilakukan menggunakan metode Rancangan Acak Lengkap (RAL)
yang terdiri dari empat perlakuan yaitu 100°C ;1 atm ; 60 menit 115°C ;1,5 atm ; 90
menit 121°C ; 2 atm ; 80 menit dan; 130°C ; 2,3 atm ; 70 menit, dengan 3 kali
pengulangan. Parameter pengujian adalah yaitu Kadar air, kadar lemak, kekerasan
tulang, asam lemak bebas, rofil asam lemak, dan sensori. Data dianalisis
menggunakan analisa ragam (ANOVA). Untuk mengetahui perbedaan antara
perlakuan data diuji dengan uji Beda Nyata Jujur (BNJ) untuk data parametrik,
sedangakan data non parametric diuji Kruskal Wallis dilanjutkan Mann Whitney.
Bandeng duri lunak dengan pemasakan yang terbaik yaitu 115°C ;1,5 atm ; 90 menit
merupakan hasil yang terbaik dengan kriteria mutu Kadar air 52,94%, kadar lemak;
13,17%, kekerasan tulang; 21,75. asam lemak bebas; 4,49% dan sensori; 8,16 <
µ < 8,45. Profil Asam lemak menunjukkan bahwa asam lemak jenuh tertinggi asam
palmitat dan asam lemak tak jenuh tertinggi asam oleat. Perbedaan suhu dan
tekanan pemasakan bandeng duri lunak berpengaruh nyata (p<5%) terhadap kadar
air, kadar lemak, kekerasan tulang, asam lemak bebas.
Kata kunci : Bandeng duri lunak: Ikan Bandeng (Chanos chanos Forsk):
Pemasakan: Profil asam lemak

ABSTRACT
(Mayanda Sari Saragih. 26060119120026. The effect of different cooking
treatment on autoclaved milkfish towards its fatty acid changes. Slamet Suharto
and Apri Dwi Anggo).
Soft bone milkfish is a diversified fisheries product which is cooked using high
pressure and temperature. Soft bone milkfish has a high content of unsaturated fatty
acids, because of the source of its nutrition inside the milkfish as the raw materials.
High cooking temperatures can affect the composition of fatty acids. The purpose
of this study is to determine the best variations of pressure, temperature, and time
in the cooking process of soft bone milkfish. This study was conducted using the
Complete Randomized Design (RAL) method consisting of four treatments, such as
100°C; 1 atm; 60 minutes 115°C ;1.5 atm ; 90 minutes 121°C ; 2 atm ; 80 minutes
and; 130°C; 2.3 atm; 70 minutes, with 3 repetitions. The test parameters are water
content, fat content, bone hardness, free fatty acids, fatty acid profile, and sensory.
The data were analyzed using variety analysis (ANOVA). To determine the
difference between the treatment of data, it was tested with the Honest Real
Difference (BNJ) test for parametric data, while non-parametric data tested by
Kruskal Wallis, continued by Mann Whitney. Soft bone milkfish with the best
cooking method which is 115°C ;1.5 atm ; 90 minutes took the best result with
quality criteria of 52.94% moisture content, fat content; 6.19%, bone hardness;
16.05. free fatty acids; 4.49% and sensory; 8,16 < µ < 8,45. The fatty acid profile
shows that the highest saturated fatty acid is palmitic acid and the highest
unsaturated fatty acid is oleic acid. The difference between temperature and
cooking pressure of soft bone milkfish has a significant effect (p <5%) on water
content, fat content, bone hardness, free fatty acids.
Keywords : Cooking, Fatty acid profile, milkfish (Chanos chanos Forsk).

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