Artikel Ilmiah : A1F020018 a.n. ICHA NOVIYANTI RAMADHAN
| NIM | A1F020018 |
|---|---|
| Namamhs | ICHA NOVIYANTI RAMADHAN |
| Judul Artikel | Pengaruh Variasi Konsentrasi Mikrokapsul Bunga Kecombrang Pada Edible Coating Terhadap Sifat Kimia dan Total Mikroba Pada Ikan Laut Tongkol Kurik (Euthynnus affinis) |
| Abstrak (Bhs. Indonesia) | Ikan tongkol mudah mengalami kerusakan atau pembusukan. Bunga kecombrang menjadi salah satu pengawet alami yang dapat diaplikasikan pada ikan. Stabilitas dan kelarutan bunga kecombrang dalam air memiliki keterbatasan sehingga diperlukan teknologi untuk meningkatkan kinerja bunga kecombrang yaitu mikroenkapsulasi. Metode penelitian ini digunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu konsentrasi mikrokapsul bunga kecombrang dan metode aplikasi edible coating pada taraf 5, 7,5 dan 10%. Variabel uji karakteristik meliputi kadar air, kadar abu, kadar protein, kadar lemak dan total mikroba. Hasil pengujian variabel sifat kimia dan total mikroba ikan tongkol dianalisis menggunakan ANOVA pada taraf kepercayaan 95%. Hasil penelitian menunjukkan penyimpanan selama 3 hari konsentrasi mikrokapsul bunga kecombrang berpengaruh terhadap kadar air, kadar abu, kadar lemak, dan total mikroba sedangkan metode aplikasi edible coating berpengaruh terhadap kadar air, kadar abu, kadar protein, dan kadar lemak. Penyimpanan selama 6 hari konsentrasi mikrokapsul bunga kecombrang berpengaruh terhadap kadar air, kadar abu, kadar lemak, dan total mikroba namun metode aplikasi edible coating berpengaruh terhadap kadar air, kadar abu, kadar protein, kadar lemak, dan total mikroba. Kombinasi perlakuan konsentrasi mikrokapsul bunga kecombrang 10% dengan metode celup menghasilkan nilai yang lebih baik pada hari ke-6; kadar air 59,47%; kadar lemak 4,2527% dan total mikroba 4,2 x 104 CFU/g tetapi memiliki kadar abu paling tinggi sebesar 2,8922% dan kadar protein terendah sebesar 20,5807%. |
| Abtrak (Bhs. Inggris) | Skipjack tuna is prone to damage or decay. The kecombrang flower is one of the natural preservatives that can be applied to fish. The stability and solubility of the kecombrang flower in water have limitations, so technology is needed to enhance the performance of the kecombrang flower, namely microencapsulation. This research method used a Completely Randomized Design (CRD) with 2 factors, namely the concentration of encapsulated kecombrang flower and the application method of edible coating at levels of 5, 7.5, and 10%. The test variables included moisture content, ash content, protein content, fat content, and total microbes. The results of the chemical properties and total microbes of skipjack tuna were analyzed using ANOVA at a 95% confidence level. The findings indicate that storage for 3 days with the concentration of encapsulated kecombrang flower affects moisture content, ash content, fat content, and total microbes, while the edible coating application method affects moisture content, ash content, protein content, and fat content. After 6 days of storage, the concentration of encapsulated kecombrang flower affects moisture content, ash content, fat content, and total microbes, whereas the edible coating application method affects moisture content, ash content, protein content, fat content, and total microbes. The combination of treatment with a 10% concentration of encapsulated kecombrang flower using the dipping method yielded better results on day 6; moisture content was 59.47%; fat content was 4.2527%, and total microbes were 4.2 x 10^4 CFU/g. However, it had the highest ash content at 2.8922% and the lowest protein content at 20.5807%. |
| Kata kunci | Ikan tongkol, konsentrasi mikrokapsul, metode aplikasi |
| Pembimbing 1 | Prof. Dr. Rifda Naufalin, S.P., M.Si |
| Pembimbing 2 | Nurul Latifasari, S.TP., M.P |
| Pembimbing 3 | |
| Tahun | 2024 |
| Jumlah Halaman | 11 |
| Tgl. Entri | 2024-08-20 14:33:15.971529 |