| NIM | A1F015063 |
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| Namamhs | DWI ISWARDANI |
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| Judul Artikel | ANALISIS MUTU IKAN KACANGAN GILING SENDIRI DAN GILING BELI YANG DIJUAL DI PASAR WAGE PURWOKERTO |
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| Abstrak (Bhs. Indonesia) | Ikan termasuk bahan pangan yang sifatnya mudah rusak (perishable food), sehingga perlu adanya penanganan ikan untuk menjaga mutu ikan tersebut. Salah satu jenis ikan yang di jual di Pasar Wage Banyumas adalah ikan kacangan, dimana ikan ini dijual dalam kondisi utuh dan kondisi yang sudah digiling. Penelitian ini bertujuan untuk mengetahui : 1). ada tidaknya perbedaan total bakteri ikan kacangan giling sendiri dengan ikan kacangan giling beli di Pasar Wage Purwokerto. 2). ada tidaknya perbedaan total protein terlarut ikan kacangan giling sendiri dengan ikan kacangan giling beli di Pasar Wage Purwokerto. 3). sifat organoleptik ikan kacangan giling sendiri dengan ikan kacangan giling beli di Pasar Wage Purwokerto. Penelitian ini merupakan penelitian survei, teknik pengambilan sampel dilakukan dengan cara sensus. Variabel yang diamati dalam penelitian ini meliputi total bakteri (Total Plate Count), kadar protein terlarut, dan sensori (warna daging giling, bau daging giling, mata ikan, lendir permukaan badan ikan, daging ikan, tekstur ikan, dan bau ikan). Analisis data menggunakan analisis uji t-test independent. Nilai total bakteri ikan giling beli lebih tinggi yaitu sebesar 5,31 log cfu/g, sedangkan pada ikan giling sendiri sebesar 4,46 log cfu/g. Nilai protein terlarut tertinggi yaitu pada ikan giling sendiri sebesar 4,02%, sedangkan pada ikan giling beli sebesar 2,27%. Ikan giling sendiri memiliki sifat organoleptik yang lebih baik, karena bahan yang digunakan dalam keadaan segar dimana: kornea mata ikan jernih; lendir permukaan badan ikan jernih dan transparan; sayatan daging cemerlang dan jaringan daging sangat kuat; bau ikan masih sangat segar; dan tekstur ikan padat dan elastis. |
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| Abtrak (Bhs. Inggris) | Fish is a perishable food, so there is to maintain the quality of the fish. One type of fish that sale at Banyumas Wage Market is kacangan fish. Kacangan fish are sale intact and already grinded. This research aimed to: 1). the presence or absence a difference in the total bacteria of kacangan fish milled by myself and the milled kacangan fish bought at Purwokerto Wage Market. 2). the presence or absence a difference in the total soluble protein of the kacangan fish milled by myself and the milled kacangan fish bought at Purwokerto Wage Market. 3). the organoleptic characteristic of kacangan fish milled by myself and the milled kacangan fish bought at the Wage Market in Purwokerto. This research is a survey research, sampling technique used by census method. The variables observed in this research were total bacteria (Total Plate Count), soluble protein levels, and sensory (color of milled fish, the smell of milled fish, fish eyes, the fish body surface mocus, fish meat, fish texture, and fish odor). This research used independent t-test for data analysis. The total value of milled fish bought in Wage market bacteria was higher at 5.31 log cfu / g, whereas in fish milled by myself the total bacterial value was 4.46 log cfu / g. The highest soluble protein value was 4.02% the fish milled by myself, while milled fish bought in Wage market was 2.27% soluble protein value. The fish milled by myself has better organoleptic properties, because the material used is in a fresh state where; fish cornea are clear; the mucus surface of the fish body is clear and transparent; Bright flesh incisions and flesh tissue are very strong; the smell of fish is still very fresh; and the texture of fish is dense and elastic. |
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| Kata kunci | ikan kacangan, bakteri, & protein terlarut |
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| Pembimbing 1 | Gunawan Wijonarko, S.P., M.P. |
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| Pembimbing 2 | Ir. Budi Sustriawan, M. Si. |
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| Pembimbing 3 | |
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| Tahun | 2020 |
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| Jumlah Halaman | 17 |
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| Tgl. Entri | 2020-01-08 15:24:34.035479 |
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