PENGARUH PENGGUNAAN EDIBLE COATING CINCAU HIJAU (Premna oblongifolia Merr.) DIPERKAYA MINYAK ATSIRI DAUN JERUK PURUT TERHADAP KUALITAS FILLET IKAN PATIN (Pangasius)

Nugraha, Cecep Nazar (2017) PENGARUH PENGGUNAAN EDIBLE COATING CINCAU HIJAU (Premna oblongifolia Merr.) DIPERKAYA MINYAK ATSIRI DAUN JERUK PURUT TERHADAP KUALITAS FILLET IKAN PATIN (Pangasius). S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Daun cincau merupakan salah satu tanaman yang biasa dikonsumsi sebagai minuman tradisional dan dapat membentuk gel. Pada penelitian ini, sifat gel tersebut dimanfaatkan sebagai edible coating. Minyak atsiri daun jeruk purut ditambahkan ke dalam edible coating untuk menambah efektivitas coating. Ikan patin merupakan salah satu sumber protein tinggi dengan rendah lemak jika dibandingkan air tawar lainnya. Akan tetapi, salah satu kelemahan ikan patin yaitu mudah rusak. Penelitian ini dilakukan untuk mengetahui pengaruh edible coating cincau dan penambahan minyak atsiri daun jeruk purut terhadap kualitas ikan patin selama 14 hari penyimpanan dalam lemari pendingin dengan suhu (3,25±0,5)0C. Pengamatan kualitas ikan patin pada tahap optimasi dilakukan secara sensori dengan aroma, warna, dan tekstur sebagai indikator dan penentuan susut bobot ikan. Berdasarkan pengamatan, larutan cincau dengan konsentrasi 7,5% (b/v) dan penambahan 2% (v/b) minyak atsiri memberikan umur simpan yang lebih lama. Pelapisan edible coating cincau dan penambahan minyak atsiri dapat mengurangi hilangnya air pada ikan patin berdasarkan penurunan susut bobot. Penentuan kualitas ikan patin dilakukan dengan beberapa analisis yaitu melalui analisis sensori (aroma, warna, dan tekstur), TPC (Total Plate Count), dan nilai pH ikan. Berdasarkan hasil uji TPC, 7,5% cincau + 2% minyak atsiri memberikan hasil yang efektif untuk mempertahankan kualitas ikan sampai hari ke-14 dengan jumlah bakteri sebanyak 4,165 X 105 CFU/gram. Hasil uji pH juga menunjukkan bahwa ikan yang dilapisi 7,5% cincau + 2% minyak atsiri memiliki nilai pH yang lebih kecil (pH = 6,71) dibandingkan dengan sampel kontrol (pH = 6,805) dan sampel yang hanya dilapisi 7,5% cincau (pH = 6,81) pada hari ke-14 yang artinya memiliki tingkat kesegaran yang lebih baik. ----- Grass jelly is one of the plants which used as traditional drink. This plant can form a gel. In this study, gel properties of grass jelly is used as edible coating. Kaffir lime leaves essential oil is added to the edible coating to increase coating effectiveness. Iridescent shark/catfish (pangasius) is one source of high protein with low fat when compared with other freshwater fish. However, the disadvantage of pangasius is easy to spoilage. This research aims to find out the effect of grass jelly edible coating and addition of kaffir lime leaves essential oil to the quality of pangasius for 14 days storaged in refrigerator at temperature (3,25 ± 0,5)0C. At the optimization stage, sensory analysis (odor, colour, and texture) and weight loss of fish were used as indicators to determine fish quality. Based on observations, at 7.5% (w / v) concentration of grass jelly and addition of 2% (v / b) essential oil gave longer fish shelf life. Grass jelly edible coating and addition of essential oils can reduce water loss in pangasius based on of weight loss. Quality determination of pangasius was done with some analysis that is through sensory analysis, Total Plate Count (TPC), and fish acidity. Based on TPC test, 7.5% grass jelly + 2% essential oils gave the most effective to preserve the quality of fish until day 14th with the number of bacteria as much as 4.165 X 105 colony/gram. The results of acidity (pH) test also showed that the fish coated with 7.5% grass jelly + 2% essential oil had a lower pH value (6.71) than the control sample (6,805) and the sample was coated with 7.5% of grass jelly (6, 81) on day 14th which means having a better level of freshness.

Item Type: Thesis (S1)
Additional Information: No. Panggil: S KIM NUG p-2017 ; Pembimbing: I. Hayat Sholihin, II. Siti Aisyah ; NIM: 1301885
Uncontrolled Keywords: kaffir lime leaves essential oil, pangasius/catfish/iridescent shark fish grass jelly, cincau, edible coating, minyak atsiri daun jeruk purut, ikan patin
Subjects: Q Science > QD Chemistry
Q Science > QK Botany
Divisions: Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Pendidikan Kimia
Depositing User: Mr. Arif Rezkyana Nugraha
Date Deposited: 07 Dec 2018 02:12
Last Modified: 07 Dec 2018 02:12
URI: http://repository.upi.edu/id/eprint/32530

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