PENGARUH PENAMBAHAN KUNYIT DAN METODE PENGEMASAN TERHADAP DAYA AWET FILET LELE ASAP SELAMA PENYIMPANAN SUHU KAMAR

S FAJAR HANGGA KUMARA, Nurfitri Ekantari, S.Pi., M.P.

2013 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kunyit dan metode pengemasan terhadap daya awet filet lele asap selama penyimpanan suhu kamar. Penelitian dilaksanakan menggunakan rancangan acak lengkap dengan sembilan perlakuan, yaitu: kontrol (penambahan asap cair, kunyit, tanpa kemas); jenis bahan pengemas (polietilen dan polipropilen); metode pengemasan (vakum dan non vakum); kunyit (penambahan dan tanpa penambahan kunyit) selama 6 hari. Pengamatan dilakukan setiap 2 hari dengan parameter organoleptik meliputi aroma, dan tekstur menggunakan uji skoring. Uji kimiawi meliputi kadar total volatile base, angka thiobarbituaric acid, kadar air, dan uji mikrobiologi dengan total plate count. Hasil penelitian menunjukkan bahwa pengemasan mampu memperpanjang daya awet filet lele asap selama penyimpanan suhu kamar. Penambahan kunyit dapat menurunkan (p < 0,05) kadar TVB, angka TBA, dan nilai TPC. Perlakuan vakum dan non vakum hanya berpengaruh terhadap skor tekstur produk. Jenis kemasan polietilen dan polipropilen tidak berpengaruh terhadap daya simpan produk (p > 0,05).

The aim of this study was to determine the effect of turmeric addition and packaging methods on shelf life of smoked catfish fillets during ambient storage. This study used a completely randomized design, consisted of nine treatments, there were control (added liquid smoke and turmeric without packaging); treatment of packaging (with and without packaging); type of packaging materials (polyethylene and polypropylene); type of packaging methods (vacuum and non vacuum); turmeric (with and without turmeric addition) during 6 days at ambient storage. The observations carried out every 2 days with some organoleptic parameters such as aroma, and texture value using scoring test. Chemical values for total volatile base, thiobarbituaric acid value, level of water, and microbiology value for total plate count. The result showed that packaging caused an increase on shelf life of catfish fillets during ambient storage. Addition of turmeric significantly decreased (p < 0,05) in the TVB, TBA, and TPC values. Vacuum and non vacuum packaging only has an effect in texture score, while type of packaging materials (polyethylene and polypropylene) has no effect in all parameters. (p > 0,05).

Kata Kunci : daya awet, kunyit, pengemasan, lele asap, vakum