Electronic Theses and Dissertation

PENGARUH PERBEDAAN SUHU THAWING TERHADAP KADAR PROTEIN DAGING IKAN TONGKOL (Euthynis Affinis)


ABSTRAK


Ikan tongkol adalah ikan yang memiliki kualitas gizi yang baik dengan kadar protein yang tinggi. Pembekuan merupakan salah satu cara pengawetan untuk mempertahankan masa simpan ikan, akan tetapi ikan beku akan sulit untuk diolah dan perlu dilakukan thawing. Thawing adalah penyegaran kembali bahan yang telah beku. Penelitian ini bertujuan melihat pengaruh perbedaan suhu thawing terhadap kadar protein ikan tongkol. Bahan yang digunakan ialah daging ikan tongkol segar pada bagian punggung atau atas (akami). Penelitian ini menerapkan desain acak lengkap dengan variasi perlakuan yang diberikan yakni kontrol tanpa perlakuan pembekuan serta thawing; P1 memasukkan daging beku dalam refrigerator; P2 dengan mendiamkan daging beku pada suhu ruang ± 27 ¬ºC; P3 dengan merendam daging ikan beku di dalam air mengalir (air suhu ruang); P4 merendam pada air hangat dengan suhu 60 ºC; P5 dengan merendam daging ikan beku pada air panas dengan suhu 100 ºC. Parameter yang diamati adalah kadar protein pada daging ikan tongkol yang telah di thawing. Data temuan pengujian dianalisis melalui Analys of Varian (ANOVA) dengan taraf signifikan 5%, jika terdapat pengaruh yang nyata, maka dilaksanakan uji selanjutnya yakni uji Duncan. Berlandaskan temuan penelitian, berbagai perlakuan suhu thawing dapat mempengaruhi kadar protein ikan tongkol. Suhu thawing dengan refrigerator, suhu ruang, air mengalir dan suhu 60ºC cenderung dapat mempertahankan kadar protein.

Kata kunci : Ikan tongkol ( Euthynis affnis), Thawing, Kadar protein.

THE EFFECT OF THAWING TEMPERATURE DIFFERENCES ON PROTEIN LEVELS OF TUNA MEAT (Euthynis affinis) ABSTRACT Tuna is a fish that has good nutritional quality with high protein content. Freezing is one way of preservation to maintain the shelf life of fish, but frozen fish will be difficult to process and need to be thawing. Thawing is the re-freshing of frozen ingredients. This study aims to determine the effect of differences in thawing temperature and the best thawing temperature to maintain the protein content of tuna. The material used is fresh tuna meat on the back or top (akami). This study applied a completely randomized design with variations in the treatment given, namely control without freezing and thawing treatment; P1 put frozen meat in the refrigerator; P2 by keeping frozen meat at room temperature ± 27 ºC; P3 by soaking frozen fish meat in running water (room temperature water); P4 immersing in warm water with a temperature of 60 ºC; P5 by soaking frozen fish meat in hot water at 100 ºC. The parameter observed was the protein content of thawing tuna meat. The test findings data were analyzed through the Analysis of Variance (ANOVA) with a significant level of 5%, if there was a significant effect, the next test was carried out, namely Duncan's test. Based on research findings, various thawing temperature treatments can affect the protein content of tuna. Thawing temperature with a refrigerator, room temperature, running water and a temperature of 60ºC tend to maintain protein content. Key words: Tuna (Euthynis affnis), Thawing, Protein content.