PENGARUH PEMBESARAN PERBEDAAN PAKAN TERHADAP MUTU KIMIAWI DAN SESORIS DAGING SIDAT

MOH. IQBAL ASADUL ISLAM, Prof. Dr. Ir. Ustadi, M.P; Dr. Ir. Bambang Triyanto, M.p

2016 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Penelitian telah dilakuan untuk mengetahui pengaruh pemberian pakan yang berbeda selama budidaya (pembesaran) terhadap mutu kimiawi dan sensoris daging sidat yang diolah dengan cara difillet dan dibekukan. Uji mutu daging sidat dilakukan terhadap hasil olahan segar (tampa pembekuan) dan setelah pembekuan. Proses pembekuan daging sidat dilakukan pada suhu -12 oC selama 60 hari. Pengamatan yang dilakukan terhadap daging sidat hasil diolah meliputi rendemen, tekstur (secara mekanis) dan mutu kimiawi/proksimat (kadar protein, air, lemak, abu, dan karbohidrat). Pengamatan dilakukan terhadap fillet sidat (segar dan beku) yang telah diolah dengan proses pengukusan. Mutu sensoris/tingkat kesukaan konsumen (aroma, kenampakan, tekstur dan rasa). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan pemberian 3 jenis pakan (A, B, C) selama budidaya sidat dan perlakuan proses pembekuan daging sidat. Masing-masing perlakuan terdiri dari 3 ulangan. Hasil penelitian menunjukkan bahwa perbedaan jenis pakan (A, B, dan C) yang diberikan pada pembesaran sidat berpengaruh nyata terhadap mutu kimiawi (kadar protein, air, dan karbohidrat) daging sidat hasil olahan segar maupun setelah pembekuan. Pemberian pakan A berpengaruh nyata terhadap penerimaan konsumen dan daging sidat hasil olahan seletah pembekuan paling disukai konsumen pada kenampakan, tekstur, dan rasa daging sidat hasil olahan setelah pembekuan. Daging sidat hasil olahan secara umum memiliki kadar protein 39,91-47,67 %; kadar air 62-66 %; lemak 42,57-48,92 %; abu 0,57-8,78 %; dan karbohidrat 2,47-3,26 %. Pembekuan hasil olahan daging sidat memberi pengaruh nyata terhadap mutu kimiawi (kadar protein menurun, kadar abu dan karbohidrat meningkat dibandingkan hasil olahan segar). Pembekuan hasil olahan daging sidat memberi pengaruh nyata dan lebih disukai pada tingkat penerimaan konsumen (aroma, kenampakan, tekstur dan rasa) dibandingkan hasil olahan segar.

Research was conducted to determine the effect of different feed for aquaculture on the chemical and sensory quality of the eels meat. Eels meats quality, fresh and after frozen for 60 days at-12 oC, were tested by measuring its yield, texture (mechanical) and chemical quality/proximate (protein, water, fat, ash, and carbohydrate content). The observation of sensory quality level of consumer preferences (aroma, appearance, texture and flavor) were done for steamed meet. Experimental design used in this research was Complete Randomized Design (CRD) with treatment provision of three types of feed (A, B, C) for the growth of eel and the freezing process of eel meat. Each treatment consisted of three replications. The results showed that the difference in the type of feed (A, B, and C) which were given to the growth of eel significantly affect the chemical quality (protein, water, and carbohydrates content) of eels meat, both in fresh and after freezing. Feed A significantly affected consumer preference and eels meat after frozen storage was the most preferred by consumers in appearance, texture and flavor. In general chemical composition of eels meet (fresh and frozen) were as followed : protein 39,91 % to 47,67%; moisture 62 % to 66 %; fat 42,57 % to 48,92 %; ash 0,57 % to 8,78 %; and carbohydrates 2,47 % to 3,26 %. Frozen processed eels meat had a significant effect on the chemical quality (protein level decreased, ash and carbohydrates increases compared to the fresh processed eels meat). Frozen processed eels meat had a significant effect and more preferable at the level of consumer acceptance (the aroma, appearance, texture, and flavor) compare to the fresh processed eels meat.

Kata Kunci : sidat mutu daging kimiawi sensoris/eel fish quality chemical sensory