PENGARUH SUHU TERHADAP DAYA SIMPAN WADER PARI SEGAR

ALMIRA ISLAMEI PRATIWI, Dr. Amir Husni, S.Pi., M.P.

2016 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Wader (Rasbora lateristriata) merupakan salah satu jenis ikan air tawar lokal Indonesia yang dikonsumsi masyarakat sebagai sumber protein hewani. Seperti ikan pada umumnya, wader merupakan perishable food atau bahan pangan yang mudah rusak, sehingga perlu diterapkan teknik penyimpanan yang tepat, salah satunya adalah dengan penyimpanan dingin. Tujuan dari penelitian ini adalah untuk mengetahui suhu penyimpanan yang tepat terhadap daya simpan wader pari pada penyimpanan freezer (-20�° C), chiller (4�°C), dan es (10�° C). Bahan baku yang digunakan ikan wader pari berukuran 2 gram/ ekor . Wader ditangkap kemudian ditimbang (2,1 kg). setelah itu wader dimasukkan dalam plastik dan diberi oksigen. Wader dipisah-pisahkan ke dalam 3 ruang penyimpanan yang berbeda yaitu freezer (-20�° C), chiller (4�° C), dan es (10�° C). Rancangan penelitian menggunakan rancangan acak lengkap dengan faktor suhu penyimpanan dan lama waktu penyimpanan dengan 3 perlakuan dan 3 ulangan. Pengamatan dilakukan pada hari ke-0, 5, 10, 15, 20, 25, dan 30 meliputi uji TPC, TVB, pH, dan organoleptik. Hasil penelitian menunjukkan bahwa perlakuan penyimpanan freezer (-20�° C) mampu menghambat kebusukan hingga hari ke-40, penyimpanan chiller (4�° C) mampu menghambat kebusukan hingga hari ke-13, dan penyimpanan es (10�° C) mampu menghambat kebusukan hingga hari ke-2. Dengan demikian, penyimpanan freezer (-20�° C) memberikan hasil yang lebih efektif dalam menghambat kebusukan berdasarkan TPC, TVB, pH, dan organoleptik.

Rasbora lateristriata is one Indonesian freshwater fish consumed by society as a source of animal protein. Like fish in general, rasbora is considered as perishable food, so it is necessary to apply a proper storage technique, one of which is cold storage. The purpose of this study is to determine the proper storage temperature on the rasbora resistance in the storage freezer (-20�° C), chiller (4�° C) and ice (10�° C). The raw materials used was rasbora fish in size of 2 grams / fish. The Wader was caught then pondered (2,1 kg). After that, it was put in a plastic and the oxygen was given. Rasbora was split into three different storages those were freezer (-20�° C), chiller (4�° C), and ice (10�° C).The study design used a completely randomized design with storage temperature factors and the duration of storage with three treatments and three replications. Observations were made on days 0, 5, 10, 15, 20, 25, and 30 include TPC test, TVB, pH and organoleptic. The results showed that treatment of freezer storage (-20�° C) were able to inhibit decay until the 40th day, the storage chiller (4�° C) were able to inhibit decay until the 13th day, and the ice storage (10�° C) were able to inhibit decay until Day 2. Thus, the storage freezer (-20�° C) provides more effective in inhibiting decay by TPC, TVB, pH and organoleptic.

Kata Kunci : chiller, es, freezer, penyimpanan, wader pari.