Chika Putri Febrialola Damayanti, - (2024) PENGGUNAAN SEDIAAN BAWANG PUTIH (Allium sativum) SEBAGAI PENGAWET ALAMI DALAM MARINASI FILLET IKAN PATIN (Pangasius sp.). S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Fillet ikan patin merupakan bahan pangan yang mudah mengalami kemunduran mutu, terutama oleh aktivitas mikroorganisme pembusuk. Upaya pengawetan dibutuhkan untuk mempertahankan kualitas dan daya simpan fillet ikan. Bawang putih dikenal memiliki sifat antibakteri yang mengandung minyak atsiri seperti allicin dan senyawa flavonoid, serta kandungan uji fitokimia lainnya yang berperan sebagai antioksidan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh sediaan bawang putih (Allium sativum) sebagai pengawet alami dalam marinasi fillet ikan patin. Metode penelitian yang digunakan adalah penelitian eksperimental. Perlakuan yang digunakan adalah marinasi fillet ikan dalam ekstrak, minyak, dan bubuk bawang putih selama 10 menit dan disimpan selama 24 jam. Periode pengamatan kualitas fillet ikan patin dilakukan pada jam ke-0, 2, 6, 20, dan 24. Data dihasilkan berupa penilaian hasil sensoris dan jumlah koloni bakteri. Analisis data yang digunakan adalah analisis Kruskal Wallis dan ANOVA. Hasil penelitian menunjukkan bahwa perlakuan marinasi fillet ikan patin dengan sediaan bawang putih sebagai pengawet alami berpengaruh nyata (p<0,05) pada parameter kenampakan, aroma, dan tekstur, serta dapat menghambat pertumbuhan jumlah koloni bakteri dalam penyimpanan selama 24 jam. Bentuk sediaan yang paling efektif adalah sediaan minyak bawang putih dengan jumlah koloni bakteri sebesar 2,1 x 105 CFU/g dan efektivitas sebesar -50,94%.
Patin fish fillets are foodstuffs that easily experience quality deterioration, especially by the activity of spoilage microorganisms. Preservation efforts are needed to maintain the quality and shelf life of fish fillets. Garlic is known to have antibacterial properties containing essential oils such as allicin and flavonoid compounds, as well as other phytochemical test contents that act as antioxidants. The purpose of this study was to determine the effect of garlic (Allium sativum) preparation as a natural preservative in the marination of patin fish fillets. The research method used was experimental research. The treatment used was marination of fish fillets in extract, oil, and garlic powder for 10 minutes and stored for 24 hours. The observation period of the quality of patin fish fillets was carried out at the 0th, 2nd, 6th, 20th, and 24th hours. Data was generated in the form of sensory results assessment and the number of bacterial colonies. Data analysis used was Kruskal Wallis analysis and ANOVA. The results showed that marination treatment of patin fish fillets with garlic preparation as a natural preservative had a significant effect (p<0.05) on the parameters of appearance, aroma, and texture, and could inhibit the growth of the number of bacterial colonies in storage for 24 hours. The most effective dosage form is garlic oil with a total number of bacterial colonies of 2.1 x 105 CFU/g and an effectiveness of -50.94%.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?view_op=new_profile&hl=en&authuser=1 ID SINTA Dosen Pembimbing: Himawan Prasetiyo: 6745744 Mad Rudi: 6746212 |
| Uncontrolled Keywords: | Kata kunci: alisin, bawang putih, fillet ikan patin, pengawet alami, TPC Keywords: allicin, garlic, patin fish fillet, natural preservatives, TPC |
| Subjects: | L Education > L Education (General) |
| Divisions: | UPI Kampus Serang > S1 Pendidikan Kelautan dan Perikanan |
| Depositing User: | CHIKA PUTRI FEBRIALOLA DAMAYANTI |
| Date Deposited: | 24 Feb 2025 06:20 |
| Last Modified: | 24 Feb 2025 06:20 |
| URI: | http://repository.upi.edu/id/eprint/126217 |
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