PUTRI, IRFANY AMELIA (2023) PENGARUH PENGEMASAN VAKUM TERHADAP PERUBAHAN MUTU FISH CAKE INSTAN IKAN CENDRO (Tylosurus crocodilus) SELAMA PENYIMPANAN SUHU RUANG (23dt473). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Irfany Amelia Putri. 26060119130046. Pengaruh Pengemasan Vakum
terhadap Perubahan Mutu Fish Cake Instan Ikan Cendro (Tylosurus crocodilus)
selama Penyimpanan Suhu Ruang. A. Suhaeli Fahmi dan Lukita Purnamayati).
Fish cake merupakan produk basah yang penyimpanannya membutuhkan
alat dan biaya yaitu listrik dan freezer sehingga diperlukan modifikasi menjadi fish
cake instan untuk mengefisiensikan biaya penyimpanan. Fish cake instan selama
penyimpanan dapat mengalami perubahan mutu kimia, seperti ketengikan akibat
oksidasi lemak. Pengemasan vakum merupakan teknologi yang memiliki prinsip
untuk menghilangkan udara dalam kemasan, sehingga mampu menghambat
oksidasi lemak. Penelitian ini bertujuan untuk mengetahui pengaruh pengemasan
vakum dan perubahan karakteristik kimia dan fisik fish cake instan selama
penyimpanan suhu ruang. Metode penelitian yang digunakan adalah experimental
laboratory dengan rancangan percobaan split plot in time 3 kali ulangan. Perlakuan
percobaan yang digunakan yaitu dengan pengemasan secara vakum dan non vakum
sebagai main plot serta lama penyimpanan (bulan ke-0, 1, 2, 3) sebagai sub plot.
Parameter uji yang digunakan adalah uji bilangan TBA, kadar lemak, kadar air,
aktivitas air, rasio rehidrasi, lightness, mikrostruktur, kadar protein, tekstur
(springiness), dan sensori. Analisis data parametrik menggunakan uji T. Analisis
data non parametrik dengan metode Kruskal Wallis dilanjutkan dengan Mann
Whitney. Hasil penelitian menunjukkan bahwa fish cake instan ikan cendro dengan
perlakuan perbedaan pengemasan dan penyimpanan suhu ruang berpengaruh nyata
(p<0,05). Fish cake instan kemasan vakum mengalami perubahan mutu dengan
hasil bulan ke-0 dan ke-3 TBA (0,399±0,03 dan 1,423±0,03 mg malonaldehid/kg),
kadar lemak (16,50±0,55 dan 0,55±0,05%), kadar air (9,82±0,93 dan
12,44±0,21%), rasio rehidrasi (55,63±0,66 dan 72,97±2,25%),
elastisitas
(2,28±0,09 dan 10,71±0,22 mm), aktivitas air (0,33 dan 0,54), lightness
(47,26±3,02 dan 43,29 ± 1,16%), sensori (8,47±0,12 dan 8,03±0,16). Berdasarkan
analisis ujinya, fish cake instan dengan kemasan non vakum mengalami perubahan
kualitas yang lebih cepat daripada kemasan vakum pada bulan ke-3.
Kata kunci: Ikan Cendro, Fish Cake Instan, Pengemasan Vakum dan Non
Vakum, Mutu, Penyimpanan

ABSTRACT
(Irfany Amelia Putri. 26060119130046. Effect of Vacuum Packaging on
Changes in Quality of Instant Garfish Fish Cake (Tylosurus crocodilus) during
Stored at Ambient Temperature. A. Suhaeli Fahmi and Lukita Purnamayati).
Fish cake is a wet product whose storage requires equipment and costs,
namely electricity and a freezer, so modification is needed to become an instant fish
cake to streamline storage costs. The chemical quality of instant fish cakes during
storage may change, such as rancidity due to fat oxidation. Vacuum packaging is a
technology that has the principle of eliminating air in the packaging, so it can
inhibit fat oxidation. This study aims to determine the effect of vacuum and changes
in chemical and physical characteristics of instant fish cake during ambient
temperature storage. The research method used was an experimental laboratory
with a split-plot experimental design in time with 3 replications. The experimental
treatment used was a vacuum and non-vacuum packaging as the main plot and
storage time (0, 1, 2, 3 months) as the subplot.The test parameters used were TBA
value, water content, fat content, rehydration ratio, texture (springiness), water
activity, lightness, microstructure, protein content and sensory. Parametric data
analysis used the T-test. Non-parametric data analysis used the Kruskal-Wallis
method followed by Mann-Whitney. The results showed that the fish cake with
different treatments of packaging and storage at ambient temperature had a
significant effect (p<0.05). Vacuum packaged instant fish cake experienced
changes in quality with the results of the 0 and 3 months TBA (0.399 ± 0.03 and
1.423 ± 0.03 mg malonaldehyde/kg), fat content (16.50 ± 0.55 and 0.55±0.05%),
moisture content (9.82±0.93 and 12.44±0.21%), rehydration ratio (55.63±0.66 and
72.97±2.25%), elasticity (2.28±0.09 and 10.71±0.22 mm), water activity (0.33 and
0.54), lightness (47,26±3,02 and 43,29 ± 1,16%), sensory (8.47±0.12 and 8.03±0,
16). Based on the test analysis, instant fish cake with non-vacuum packaging
experienced faster quality changes than vacuum packaging in the 3rd month.
Keyword: Garfish, Instant Fish Cake, Vacuum and Non Vacuum Packaging,
Quality, Storage

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