KHASANAH, LARAS WIDYA (2023) EFEKTIFITAS EDIBLE COATING KARAGENAN DENGAN PENAMBAHAN ASAP CAIR TERHADAP TINGKAT OKSIDASI DAN UMUR SIMPAN IKAN TERI NASI (Stolephorus spp) (23dt488). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Laras Widya Khasanah. 26060119140087. Efektifitas Edible Coating
Karagenan dengan Penambahan Asap Cair terhadap Tingkat Oksidasi dan Umur
Simpan Ikan Teri Nasi (Stolephorus spp). Fronthea Swastawati dan Romadhon).
Ikan teri nasi sering diolah menjadi ikan kering dan banyak digemari namun
dapat mengalami kerusakan secara kimiawi yaitu terjadinya oksidasi. Penggunaan
antioksidan merupakan cara untuk mencegah terjadinya oksidasi salah satunya
yaitu asap cair yang memiliki kandungan fenol. Edible coating karagenan
merupakan hidrokoloid yang potensial untuk melindungi produk terhadap oksigen.
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asap cair pada
edible coating dalam menambah umur simpan selama penyimpanan suhu ruang.
Metode penelitian yang digunakan experimental laboratories dengan rancangan
percobaan Split Plot in Time, dimana konsentrasi edible coating dengan
penambahan asap cair sebagai main plot dan lama penyimpanan (0,7,14,21) hari
sebagai sub plot. Pengujian meliputi kadar air, kadar protein, kadar lemak, bilangan
peroksida, kadar TBA (Thiobarbituric acid), dan profil asam lemak dianalisis
menggunakan SPSS 16 meliputi uji normalitas, homogenitas, dan ANOVA
(Analysis of variance). Hasil penelitian menunjukkan kadar air selama
penyimpanan mengalami penurunan yaitu pada kontrol sebesar 49,25%-47,68%
sedangkan untuk perlakuan pada hari sebesar 42.98%±0,60-42.31%±0,17.
Penurunan kadar protein perlakuan lebih lambat daripada kontrol sebesar 30,25%
31,32%. Penurunan kadar lemak perlakuan dan kontrol mengalami penurunan
paling rendah pada penyimpanan hari ke 21 sebesar 2.25%±0,10-2.02%±0,09 dan
1,91%±0,017-1,71%±0,15. Peningkatan bilangan peroksida kontrol lebih tinggi
daripada perlakuan yaitu pada kontrol 0,84 mEqO2/kg dan pada perlakuan 0,54
mEqO2/kg. Peningkatan TBA kontrol lebih tinggi daripada perlakuan yaitu pada
kontrol sebesar 1,34 MA/kg dan pada perlakuan sebesar 1,11 MA/kg. Profil asam
lemak yang mudah terurai selama penyimpanan yaitu DHA, EPA, asam palmitat,
asam stearat dan asam oleat. Penambahan asap cair pada edible coating karagenan
mampu meningkatkan umur simpan ikan teri nasi selama 21 hari dalam
penyimpanan suhu ruang.
Kata kunci : asap cair, edible coating, ikan teri nasi, karagenan, umur simpan

ABSTRACT
(Laras Widya Khasanah. 26060119140087. Effectiveness of Carrageenan
Edible Coating with the Addition of Liquid Smoke on the Oxidation Rate and Shelf
Life of Anchovies (Stolephorus spp). Fronthea Swastawati and Romadhon).
Anchovies are pelagic fish which usually found in coastal areas and have
wide distribution in their habitat. Liquid smoke is known for the content of phenols
which can be used as antioxidants and antibacterial in order to protect food
products from lipid oxidation. Carrageenan is a hydrocolloid that has the potential
to be made as an edible coating. Previous study mentioned that carrageenan-based
edible coating has an advantage in protecting products from oxygen that can lead
to lipid oxidation. This study aimed to determine the effect of liquid smoke added
into carrageenan-based edible coating in increasing the shelf life of anchovies
during room temperature storage. The research method used by experimental
laboratories with the experimental design of Split Plot in Time, where the
concentration of liquid smoke as the main plot and the duration of storage as the
sub-plot. Application of liquid smoke on edible coating by dyeing anchovies on
edible coating, then ovened for 48 hours and stored at room temperature for 21
days. The analysis used were water content, fat content, protein content, peroxide
value, thiobarbituric acid and fatty acid profile. The liquid smoke addition in
carrageenan-based edible coating affected on the moisture content, protein content,
fat content, peroxide value, and Thiobarbituric acid (TBA) (p<0,05). The results
showed that the moisture content (42.98±0,60%-42.31±0,17%), protein content
(30.25%-31.32%), fat content (2.25±0,10%-2.02±0,09%) and (1,91±0,017%
1,71±0,15%) decreased during the 21st day of storage. The peroxide and TBA value
of coated anchovies was lower than the treatment, which showed a number of 0.54
mEqO2/kg and 1.11 MA/kg, respectively. The fatty acid profile showed that DHA,
EPA, palmitic acid, stearate acid, and oleic acid were easily decomposed during
storage. Edible coating carageenan added with liquid smoke was able to increase
the shelf life of anchovies for 21 days at room temperature storage.
Keywords : anchovies, carrageenan, edible coating, liquid smoke, shelf life

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