PENGARUH PENAMBAHAN MINYAK IKAN TERSULFIT SEBAGAI AGENSI FAT LIQUORING TERHADAP KUALITAS KULIT IKAN NILA TERSAMAK SYNTAN DAN FORMALIN

ELISA NIRMALAWATI, Ir. Ambar Pertiwiningrum, M.Si., Ph.D., IPM ; Ir. Asih Kurniawati, S. Pt., M.Si., IPM

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bahan peminyak minyak ikan tersulfit dengan konsentrasi yang berbeda terhadap kualitas kulit ikan nila tersamak syntan dan formalin. Penelitian menggunakan 15 lembar kulit ikan nila yang dibagi ke dalam 5 perlakuan. Perlakuan yang dilakukan yaitu perlakuan A (tidak ditambahkan minyak ikan tersulfit), B (minyak ikan tersulfit 5%), C (minyak ikan tersulfit 10%), D (minyak ikan tersulfit 15%), dan E (minyak ikan tersulfit 20%). Parameter yang diamati meliputi uji kekuatan tarik, kemuluran, kadar lemak, kadar air dan suhu kerut. Data yang diperoleh dianalisis statistik dengan menggunakan analisis variansi rancangan acak lengkap pola searah, kemudian apabila menunjukkan perbedaan dilanjutkan dengan uji beda mean dengan Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan peminyakan kulit menggunakan bahan peminyak yang dilakukan secara bertingkat berpengaruh nyata (p<0,05) pada parameter kekuatan tarik, kemuluran, kadar air, dan kadar lemak, namun tidak berpengaruh nyata (p>0,05) pada parameter suhu kerut. Perlakuan penambahan minyak ikan tersulfit sebesar 10% merupakan perlakuan terbaik. Perlakuan tersebut menghasilkan nilai kekuatan tarik sebesar 2116,76 N/cm2, kemuluran sebesar 110,78%, suhu kerut sebesar 70,33oC, kadar lemak sebesar 16,90%, dan kadar air sebesar 12,29%.

An experiment aimed to know the effect of using different concentrations fat liquoring agent with sulphited fish oil on quality of tilapia skin tanned syntan and formalin. An experiment using 15 tilapia skin and were devided into five treatments. The treatment were A (no adding sulphited fish oil), B (sulphited fish oil 5%), C (sulphited fish oil 10%), D (sulphited fish oil 15%), E (sulphited fish oil 20%). Parameters that observed were the tensile strength (N/cm2), elongation (%), fat content (%), water content (%), and shrinkage temperature (oC). Data were analyzed using ANOVA, if there was any significant difference, they were further analyzed with Duncan’s Multiple Range Test. The result of research showed that value of tensile strength, elongation, fat content, and water content leather have been influenced (p<0.05), however that value of shrinkage temperature have not influenced (p>0.05). The best condition in this research was reached by sulphited fish oil with treatment of 10%. The best condition gave tensile strength of 2116,76 N/cm2, elongation of 110,78%, shringkage temperature of 70,33oC, fat content of 16,90%, and water content of 12,29%.

Kata Kunci : An experiment aimed to know the effect of using different concentrations fat liquoring agent with sulphited fish oil on quality of tilapia skin tanned syntan and formalin. An experiment using 15 tilapia skin and were devided into five treatments. The trea