PENGGUNAAN N,O-KARBOKSIMETIL KITOSAN UNTUK MEMPERPANJANG UMUR SIMPAN BAKSO IKAN PATIN PADA SUHU KAMAR

SINTA DWI C, Prof. Dr. Ir. Ustadi, M.P.

2014 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan untuk mengetahuipengaruh N,O-Karboksimetil Kitosan untuk memperpanjang umur simpan bakso ikan patin pada suhu kamar dan mengetahui konsentrasi N,O-Karboksimetil Kitosan terbaik untuk memperpanjang umur simpan bakso ikan patin. Tahap dalam penelitian ini terbagi atas penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan antara lain (1) Uji FTIR(Fourier Transformed Infra Red) Kitosan, (2) Uji Derajat Deasetilasi Kitosan, (3) Pembuatan N,O- Karboksimetil Kitosan, (4) Uji FTIR (Fourier Transformed Infra Red) N,O- Karboksimetil Kitosan, (5) Uji Rendemen, (6) Uji Kelarutan, dan (7) uji MIC (Minimum Inhibitory Consentration). Hasil dari uji MIC (Minimum Inhibitory Consentration)digunakan dalam pengaplikasian N,O-Karboksimetil Kitosan pada bakso ikan patin. Konsentrasi N,O-Karboksimetil Kitosan yang digunakan yaitu 0%, 0,5%, 1%, 1,5%, 2%, dan 2,5%. Bakso ikan patin dicelupkan dalam larutan N,O- Karboksimetil Kitosan selama 60 menit lalu dilakukan penelitian utama. Penelitian utama meliputi (1) uji pH (2) uji organoleptik, (3) uji ALT, (4) uji kadar air, (5) uji kadar abu, (6) uji kadar protein, (7) uji kadar lemak, dan (8) uji hedonik. Hasil uji organoleptik menunjukkan bakso ikan patin yang disimpan pada suhu kamar tanpa penambahan N,O-Karboksimetil Kitosan busuk pada jam ke 24. Sedangkan bakso ikan patin yang disimpan pada suhu kamar dengan penambahan N,O-Karboksimetil Kitosan busuk pada jam ke 36.Penambahan N,O-karboksimetil kitosan mempengaruhi organoleptik dan nilai ALT bakso ikan tetapi tidak mempengaruhi parameter pH, kadar air, kadar abu, kadar lemak, kadar protein, dan nilai hedonik. Semakin tinggi konsentrasi N,O-Karboksimetil Kitosan yang digunakan maka umur simpan bakso ikan patin semakin tinggi. Konsentrasi N,O-Karboksimetil Kitosan terbaik adalah 2,5%.

The aim of this research is to know N,O-Carboxymethyl Chitosan influenced to extend shelf life of catfish fishballs and to know the best N,O-Carboxymethyl chitosan concentration to extend shelf life of catfish fishballs. The stages of this research was divided into preliminary research and main research. The preliminary research were (1) infrared spectra analyses of chitosan, (2) measurememt of deacetilation degree, (3) Production of N,O-Carboxymethyl Chitosan, (4) infrared spectra analyses of N,O- Carboxymethyl Chitosan, (5) yield test, (6) solubility test, and (7) Minimum Inhibitory Consentration (MIC) test. The result of Minimum Inhibitory Consentration (MIC) test was used to determine the concentration of N,O-Carboxymethyl Chitosan in main research. The fishballs was submerged into N,O-Carboxymethyl Chitosan solution at the concentration of 0%, 0,5%, 1%, 1,5%, 2%, and 2,5% for 60 minutes. The fishball were measured for the parameter of (1) pH, (2) organoleptic, (3) Total Plate Count (TPC), (4) moisture content, (5) ash content, (6) protein content, (7) fat content, and (8) hedonic value. The result of organoleptic test showed that catfish fishballs without N,O- Carboxymethyl Chitosan stored at room temperature spoiled in 24 hours. Whereas catfish fishballs with 1%; 1,5%; 2%; 2,5% of N,O-Carboxymethyl Chitosan stored at room temperature spoiled in 36 hours.The addition of N,O-Carboxymethyl Chitosan affected organoleptic result and Total Plate Count (TPC) values but did not affect pH value, moisture content, ash content, fat content, protein content, and hedonic value. The higherthe concentration ofN,O-carboxymethyl chitosan concentration, the longer the shelf life ofcatfish fishballs. The best concentration of N, O-carboxymethyl chitosan to preserve the quality of fishball was 2.5%.

Kata Kunci : kitosan, N,O-Karboksimetil Kitosan, bakso,ikan patin (Pangasius sp.)