Electronic Theses and Dissertation

Limbah ikan masih mengandung nutrisi yang baik sehingga bisa dijadikan bahan yang dapat meningkatkan mutu probiotik rabal. penelitian ini bertujuan mengetahui pengaruh penambahan limbah ikan terhadap komposisi kasar probiotik ragi dan bakteri asam laktat (rabal). penelitian ini menggunakan 4 perlakuan, perlakuan 0 (p0), yaitu rabal tanpa limbah ikan yang diambil pada hari ke 5 fermentasi, perlakuan 1 (p1) diberikan 10% limbah ikan ditambahkan rabal yang diambil pada hari ke 5 fermentasi, perlakuan 2 (p2) diberikan 20% limbah ikan ditambahkan rabal yang diambil pada hari ke 5 fermentasi, perlakuan 3 (p3) diberikan 30% limbah ikan ditambahkan rabal 1 ml – 3 ml yang diambil pada hari ke 5 fermentasi. uji komposisi kasar menggunakan metode kjeldahl pada analisis protein, metode luff scrhoorl pada analisis karbohidrat dan metode aas pada analisis kalsium. hasil penelitian menunjukkan bahwa penambahan limbah ikan meningkatkan kadar protein, karbohidrat dan kalsium. kadar protein pada p0 yaitu (0,3%), p1 (1,16%), p2 (1,70%) dan p3 (1,52%). kadar karbohidrat pada p0 yaitu (0,65%), p1 (1,74%), p2 (1,30%) dan p3 (1,53%). kadar kalsium pada p0 yaitu (5252,89 mg/kg), p1 (201,43 mg/kg), p2 (697,74 mg/kg), p3 (617,91mg/kg). dapat disimpulkan bahwa penambahan limbah ikan 20% pada rabal dianggap sebagai probiotik yang optimal untuk dikonsumsi. kata kunci: limbah ikan; probiotik rabal; protein; karbohidrat; kalsium.

Fish waste still contains good nutrients so it can be used as a material that can improve the quality of RABAL probiotics. This study aims to determine the effect of adding fish waste on the gross composition of yeast and lactic acid bacteria (RABAL) probiotics. This study used 4 treatments, treatment 0 (P0), namely RABAL without fish waste taken on the 5th day of fermentation, Treatment 1 (P1) was given 10% fish waste added with RABAL taken on the 5th day of fermentation, treatment 2 (P2) was given 20% fish waste added with RABAL taken on the 5th day of fermentation, treatment 3 (P3) was given 30% fish waste added with RABAL 1 ml - 3 ml taken on the 5th day of fermentation. The gross composition test used the kjeldahl method for protein analysis, the luff scrhoorl method for carbohydrate analysis and the AAS method for calcium analysis. The results showed that the addition of fish waste increased protein, carbohydrate and calcium levels. The protein content in P0 was 0.3%, P1 1.16%, P2 1.70%, and P3 1.52%. The carbohydrate content in P0 was 0.65%, P1 1.74%, P2 1.30%, and P3 1.53%. The calcium content in P0 was 5252.89 mg/kg, P1 201.43 mg/kg, P2 697.74 mg/kg, and P3 617.91 mg/kg. It can be concluded that the addition of 20% fish waste to RABAL is considered an optimal probiotic for consumption. Keywords: Fish waste; RABAL probiotic; Protein; Carbohydrate; Calcium.