Electronic Theses and Dissertation

Pengolahhan produk perikanan merupakan upaya untuk meningkatkan nilai ekonomi dan umur simpan produk. gurita asin merupakan salah satu produk unggulan yang berasal dari pulau breuh. penelitian ini bertujuan untuk menganalisis perubahan kandungan kadar air, kadar abu, kadar lemak dan kadar protein. penelitian ini menggunakan dua perlakuan yaitu lama pengeringan dan penyimpanan, alami dan control. metode yang digunakan saat analisis proksimat menggunakan metode aoac (association of official analitycal chemist). hasil yang didapatkan pada gurita asin dengan kadar air tertiggi 34,7% pada sampel j3s6, sedangkan untuk gurita asin dengan kadar air rendah 11,60% pada sampel j5s1. kadar abu pada gurita asin yang tertinggi 33,22% pada sampel j5s1 dan yang terendah 10,28% pada sampel j3s5. kadar lemak di gurita asin yang tertinggi 6,46% pada sampel j5s1 dan yang terendah 0,14% pada sampel j3s6. kadar protein yang tertinggi di gurita asin 43,81% pada sampel j5s1 dan yang terendah 19,25% pada sampel j3s6. sampel yang rekomendasi di pasarkan terdapat pada sampel j4s1,j4s3. produk yang berkualitas baik dan bagus dapat dikonsumsi oleh konsumen.

Processing of fishery products is an effort to increase the economic value and product shelf life. Salted octopus is one of the superior products originating from Breuh Island. This study aims to analyze changes in the content of water content, ash content, fat content, and protein content. This study used two treatments, namely drying and storage time, natural and control. The method used for proximate analysis uses the AOAC (Association of Official Analytical Chemists) method. The results obtained were for the salted octopus with the highest water content of 34.7% in the J3S6 sample, while for the salted octopus with a low water content of 11.60% in the J5S1 sample. The highest ash content in salted octopus was 33.22% in sample J5S1 and the lowest was 10.28% in sample J3S5. The highest fat content in salted octopus was 6.46% in sample J5S1 and the lowest was 0.14% in sample J3S6. The highest protein content in salted octopus was 43.81% in sample J5S1 and the lowest was 19.25% in sample J3S6. Samples that are recommended to be marketed are samples J4S1, and J4S3. Good quality and good products can be consumed by consumers.