PENGARUH PENGEMASAN VAKUM TERHADAP
PERUBAHAN MUTU FISH CAKE INSTAN IKAN CENDRO
(Tylosurus crocodilus) SELAMA PENYIMPANAN SUHU
RUANG (23dt473)
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Institusion
Universitas Diponegoro
Author
PUTRI, IRFANY AMELIA
FAHMI, SUHAELI
PURNAMAYATI, LUKITA
FAHMI, SUHAELI
PURNAMAYATI, LUKITA
Subject
Fisheries And Marine Sciences
Datestamp
2025-01-24 08:00:54
Abstract :
ABSTRAK (Irfany Amelia Putri. 26060119130046. Pengaruh Pengemasan Vakum terhadap Perubahan Mutu Fish Cake Instan Ikan Cendro (Tylosurus crocodilus) selama Penyimpanan Suhu Ruang. A. Suhaeli Fahmi dan Lukita Purnamayati). Fish cake merupakan produk basah yang penyimpanannya membutuhkan alat dan biaya yaitu listrik dan freezer sehingga diperlukan modifikasi menjadi fish cake instan untuk mengefisiensikan biaya penyimpanan. Fish cake instan selama penyimpanan dapat mengalami perubahan mutu kimia, seperti ketengikan akibat oksidasi lemak. Pengemasan vakum merupakan teknologi yang memiliki prinsip untuk menghilangkan udara dalam kemasan, sehingga mampu menghambat oksidasi lemak. Penelitian ini bertujuan untuk mengetahui pengaruh pengemasan vakum dan perubahan karakteristik kimia dan fisik fish cake instan selama penyimpanan suhu ruang. Metode penelitian yang digunakan adalah experimental laboratory dengan rancangan percobaan split plot in time 3 kali ulangan. Perlakuan percobaan yang digunakan yaitu dengan pengemasan secara vakum dan non vakum sebagai main plot serta lama penyimpanan (bulan ke-0, 1, 2, 3) sebagai sub plot. Parameter uji yang digunakan adalah uji bilangan TBA, kadar lemak, kadar air, aktivitas air, rasio rehidrasi, lightness, mikrostruktur, kadar protein, tekstur (springiness), dan sensori. Analisis data parametrik menggunakan uji T. Analisis data non parametrik dengan metode Kruskal Wallis dilanjutkan dengan Mann Whitney. Hasil penelitian menunjukkan bahwa fish cake instan ikan cendro dengan perlakuan perbedaan pengemasan dan penyimpanan suhu ruang berpengaruh nyata (p<0,05). Fish cake instan kemasan vakum mengalami perubahan mutu dengan hasil bulan ke-0 dan ke-3 TBA (0,399±0,03 dan 1,423±0,03 mg malonaldehid/kg), kadar lemak (16,50±0,55 dan 0,55±0,05%), kadar air (9,82±0,93 dan 12,44±0,21%), rasio rehidrasi (55,63±0,66 dan 72,97±2,25%), elastisitas (2,28±0,09 dan 10,71±0,22 mm), aktivitas air (0,33 dan 0,54), lightness (47,26±3,02 dan 43,29 ± 1,16%), sensori (8,47±0,12 dan 8,03±0,16). Berdasarkan analisis ujinya, fish cake instan dengan kemasan non vakum mengalami perubahan kualitas yang lebih cepat daripada kemasan vakum pada bulan ke-3. Kata kunci: Ikan Cendro, Fish Cake Instan, Pengemasan Vakum dan Non Vakum, Mutu, Penyimpanan ABSTRACT (Irfany Amelia Putri. 26060119130046. Effect of Vacuum Packaging on Changes in Quality of Instant Garfish Fish Cake (Tylosurus crocodilus) during Stored at Ambient Temperature. A. Suhaeli Fahmi and Lukita Purnamayati). Fish cake is a wet product whose storage requires equipment and costs, namely electricity and a freezer, so modification is needed to become an instant fish cake to streamline storage costs. The chemical quality of instant fish cakes during storage may change, such as rancidity due to fat oxidation. Vacuum packaging is a technology that has the principle of eliminating air in the packaging, so it can inhibit fat oxidation. This study aims to determine the effect of vacuum and changes in chemical and physical characteristics of instant fish cake during ambient temperature storage. The research method used was an experimental laboratory with a split-plot experimental design in time with 3 replications. The experimental treatment used was a vacuum and non-vacuum packaging as the main plot and storage time (0, 1, 2, 3 months) as the subplot.The test parameters used were TBA value, water content, fat content, rehydration ratio, texture (springiness), water activity, lightness, microstructure, protein content and sensory. Parametric data analysis used the T-test. Non-parametric data analysis used the Kruskal-Wallis method followed by Mann-Whitney. The results showed that the fish cake with different treatments of packaging and storage at ambient temperature had a significant effect (p<0.05). Vacuum packaged instant fish cake experienced changes in quality with the results of the 0 and 3 months TBA (0.399 ± 0.03 and 1.423 ± 0.03 mg malonaldehyde/kg), fat content (16.50 ± 0.55 and 0.55±0.05%), moisture content (9.82±0.93 and 12.44±0.21%), rehydration ratio (55.63±0.66 and 72.97±2.25%), elasticity (2.28±0.09 and 10.71±0.22 mm), water activity (0.33 and 0.54), lightness (47,26±3,02 and 43,29 ± 1,16%), sensory (8.47±0.12 and 8.03±0, 16). Based on the test analysis, instant fish cake with non-vacuum packaging experienced faster quality changes than vacuum packaging in the 3rd month. Keyword: Garfish, Instant Fish Cake, Vacuum and Non Vacuum Packaging, Quality, Storage
ABSTRAK (Irfany Amelia Putri. 26060119130046. Pengaruh Pengemasan Vakum terhadap Perubahan Mutu Fish Cake Instan Ikan Cendro (Tylosurus crocodilus) selama Penyimpanan Suhu Ruang. A. Suhaeli Fahmi dan Lukita Purnamayati). Fish cake merupakan produk basah yang penyimpanannya membutuhkan alat dan biaya yaitu listrik dan freezer sehingga diperlukan modifikasi menjadi fish cake instan untuk mengefisiensikan biaya penyimpanan. Fish cake instan selama penyimpanan dapat mengalami perubahan mutu kimia, seperti ketengikan akibat oksidasi lemak. Pengemasan vakum merupakan teknologi yang memiliki prinsip untuk menghilangkan udara dalam kemasan, sehingga mampu menghambat oksidasi lemak. Penelitian ini bertujuan untuk mengetahui pengaruh pengemasan vakum dan perubahan karakteristik kimia dan fisik fish cake instan selama penyimpanan suhu ruang. Metode penelitian yang digunakan adalah experimental laboratory dengan rancangan percobaan split plot in time 3 kali ulangan. Perlakuan percobaan yang digunakan yaitu dengan pengemasan secara vakum dan non vakum sebagai main plot serta lama penyimpanan (bulan ke-0, 1, 2, 3) sebagai sub plot. Parameter uji yang digunakan adalah uji bilangan TBA, kadar lemak, kadar air, aktivitas air, rasio rehidrasi, lightness, mikrostruktur, kadar protein, tekstur (springiness), dan sensori. Analisis data parametrik menggunakan uji T. Analisis data non parametrik dengan metode Kruskal Wallis dilanjutkan dengan Mann Whitney. Hasil penelitian menunjukkan bahwa fish cake instan ikan cendro dengan perlakuan perbedaan pengemasan dan penyimpanan suhu ruang berpengaruh nyata (p<0,05). Fish cake instan kemasan vakum mengalami perubahan mutu dengan hasil bulan ke-0 dan ke-3 TBA (0,399±0,03 dan 1,423±0,03 mg malonaldehid/kg), kadar lemak (16,50±0,55 dan 0,55±0,05%), kadar air (9,82±0,93 dan 12,44±0,21%), rasio rehidrasi (55,63±0,66 dan 72,97±2,25%), elastisitas (2,28±0,09 dan 10,71±0,22 mm), aktivitas air (0,33 dan 0,54), lightness (47,26±3,02 dan 43,29 ± 1,16%), sensori (8,47±0,12 dan 8,03±0,16). Berdasarkan analisis ujinya, fish cake instan dengan kemasan non vakum mengalami perubahan kualitas yang lebih cepat daripada kemasan vakum pada bulan ke-3. Kata kunci: Ikan Cendro, Fish Cake Instan, Pengemasan Vakum dan Non Vakum, Mutu, Penyimpanan ABSTRACT (Irfany Amelia Putri. 26060119130046. Effect of Vacuum Packaging on Changes in Quality of Instant Garfish Fish Cake (Tylosurus crocodilus) during Stored at Ambient Temperature. A. Suhaeli Fahmi and Lukita Purnamayati). Fish cake is a wet product whose storage requires equipment and costs, namely electricity and a freezer, so modification is needed to become an instant fish cake to streamline storage costs. The chemical quality of instant fish cakes during storage may change, such as rancidity due to fat oxidation. Vacuum packaging is a technology that has the principle of eliminating air in the packaging, so it can inhibit fat oxidation. This study aims to determine the effect of vacuum and changes in chemical and physical characteristics of instant fish cake during ambient temperature storage. The research method used was an experimental laboratory with a split-plot experimental design in time with 3 replications. The experimental treatment used was a vacuum and non-vacuum packaging as the main plot and storage time (0, 1, 2, 3 months) as the subplot.The test parameters used were TBA value, water content, fat content, rehydration ratio, texture (springiness), water activity, lightness, microstructure, protein content and sensory. Parametric data analysis used the T-test. Non-parametric data analysis used the Kruskal-Wallis method followed by Mann-Whitney. The results showed that the fish cake with different treatments of packaging and storage at ambient temperature had a significant effect (p<0.05). Vacuum packaged instant fish cake experienced changes in quality with the results of the 0 and 3 months TBA (0.399 ± 0.03 and 1.423 ± 0.03 mg malonaldehyde/kg), fat content (16.50 ± 0.55 and 0.55±0.05%), moisture content (9.82±0.93 and 12.44±0.21%), rehydration ratio (55.63±0.66 and 72.97±2.25%), elasticity (2.28±0.09 and 10.71±0.22 mm), water activity (0.33 and 0.54), lightness (47,26±3,02 and 43,29 ± 1,16%), sensory (8.47±0.12 and 8.03±0, 16). Based on the test analysis, instant fish cake with non-vacuum packaging experienced faster quality changes than vacuum packaging in the 3rd month. Keyword: Garfish, Instant Fish Cake, Vacuum and Non Vacuum Packaging, Quality, Storage
File :
Irfany Amelia Putri 23dt473.pdf
1. Pendahuluan Irfany Amelia Putri.pdf
2. Tinjauan Pustaka Irfany Amelia Putri.pdf
3. Materi dan Metode Irfany Amelia Putri.pdf
4. Hasil dan Pembahasan Irfany Amelia Putri.pdf
5. Kesimpulan dan Saran Irfany Amelia Putri.pdf
6. Daftar Pustaka Irfany Amelia Putri.pdf
7. Lampiran dan Riwayat Hidup Irfany Amelia Putri_compressed.pdf
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