| NIM | G1H011008 |
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| Namamhs | WAHYU VERA WARDANI |
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| Judul Artikel | Potensi Teh Hitam sebagai Penurun Kadar Formalin pada Ikan Tongkol Segar (Auxis thazard) Seiring Lama Perendaman |
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| Abstrak (Bhs. Indonesia) | Permenkes RI No: 722/ Menkes/ Per/ IX/ 1988 melarang formalin sebagai bahan tambahan pangan, namun hal ini masih terjadi termasuk pada ikan tongkol (Auxis thazard). Saponin diketahui memiliki potensi menurunkan kadar formalin dalam bahan pangan. Teh hitam banyak digunakan oleh masyarakat Indonesia dan diketahui memiliki kandungan saponin 86,1±3,69 g/kg bahan kering. Penelitian ini merupakan penelitian eksperimental, post test only with control group, rancangan acak lengkap faktorial 5x3 (2 kali ulangan) dengan konsentrasi teh hitam 0%; 1,5%; 3%; 4,5%; dan 6%, lama perendaman 30 menit, 60 menit, 90 menit. Variabel yang diteliti kadar formalin, kadar protein terlarut dan nilai organoleptik (kenampakan mata, kenampakan insang, kenampakan warna, bau dan tekstur). Kadar formalin diteliti menggunakan pereaksi Nash dengan metode spektrofotometri, kadar protein terlarut diteliti menggunakan pereaksi Lowry dengan spektrofotometri dan nilai organoleptik menggunakan kuesioner diamati oleh 16 panelis. Hasil penelitian menunjukkan adanya perbedaan signifikan antara kadar formalin kontrol dengan sampel yang diberi perlakuan, namun tidak berbeda signifikan antara kadar formalin yang direndam dalam air dan larutan teh hitam. Kadar protein terlarut menunjukkan tidak ada perbedaan yang signifikan antarsampel. Perbedaan signifikan terdapat pada kenampakan mata dan warna, sedangkan kenampakan insang, bau dan tekstur tidak ada perbedaan. Perlakuan terbaik yaitu sampel yang direndam dalam teh hitam 1,5% selama 90 menit dengan rerata kadar formalin 73,04% lebih rendah dibanding kontrol, kadar protein terlarut 0,042 mg/g, kenampakan mata 1,59 (jingga keputihan), kenampakan insang 2,41 (kurang merah bata), kenampakan warna tubuh 2,78 (putih kejinggaaan), bau 2,63 (menyengat), tekstur 1,69 (agak lunak). |
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| Abtrak (Bhs. Inggris) | Permenkes RI No. 722 / Menkes / Per / IX / 1988 prohibits formaldehyde as food additive, but it still occur, including in tuna (Auxis thazard). Saponin was known have potential to reduce levels of formaldehyde in foodstuffs. Black tea is widely used by Indonesian and known contain saponins 86.1 ± 3.69 g / kg of dry matter. It was an experimental research, post-test only control group, completely randomized design factorial 5x3 (2 replicates) with concentrations of black tea 0%; 1.5%; 3%; 4.5%; and 6%, soaking time 30 minutes, 60 minutes, 90 minutes. Variables examined formaldehyde level, soluble protein content and organoleptic value (the appearance of the eyes, gills appearance, appearance of color, smell and texture). Formaldehyde level investigated using Nash reagent with spectrophotometric method, soluble protein level using Lowry reagent with spectrophotometric method and organoleptic value using questionnaire was observed by 16 panelists. Results showed significant difference between formaldehyde level between control and sample, but did not differ significantly between formaldehyde level that was soaked in solution of water and black tea. Soluble protein level showed no significant difference between samples. Significant differences in the color of appearance and eyes, while the gills appearance, smell and texture there was no difference. The best treatment was samples immersed in black tea 1.5% for 90 minutes with average levels of formaldehyde 73.04% lower than control, soluble protein 0.042 mg/g, the eyes appearance 1.59 (slightly white orange), the appearance of gills 2.41 (less crimson), 2,78 body color appearance (slightly orange white), the smell 2.63 (pungent), the texture 1.69 (slightly soft). |
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| Kata kunci | formalin, saponin, teh hitam |
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| Pembimbing 1 | Dr. Ir. Hery Winarsi, M.S. |
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| Pembimbing 2 | Friska Citra Agustia, S.TP, M.Sc. |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2016-02-22 22:39:32.484719 |
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