Electronic Theses and Dissertation

ABSTRAK
Gurita asin adalah salah satu produk olahan hasil perikanan dari Pulau Breuh dan bersifat industri rumahan. Proses produksi masih menggunakan cara tradisional dengan memanfaatkan cahaya matahari langsung. Faktor distribusi produk yang terkendala transportasi mengakibatkan terjadi penambahan masa simpan produk yang berpengaruh terhadap penurunan kualitas dari produk baik dari peningkatan bilangan peroksida dan kerusakan organoleptik serta kemunduran mutu produk. Penelitan ini mengenai Efikasi Lama Penjemuran Dan Penyimpanan Terhadap Kualitas Produk Olahan Gurita Asin Di Pulo Breuh, bertujuan untuk menilai pengaruh penjemuran dan penyimpanan terhadap kualitas produk olahan gurita berdasarkan parameter uji Peroksida dan uji Organoleptik menggunakan SPSS dengan metode One Way ANOVA untuk melihat nilai perbedaan signifikannya. Penelitian ini dilakukan dari bula Juni sampai Desember 2022. Sampel produk dilakukan dengan 12 perbedaan perlakuan. Hasil penelitian menunjukkan terdapat perbedaan nilai pada analisis peroksida dari sampel gurita yang mengalami fase peyimpanan. Perubahan kadar peroksida sampel gurita asin yang paling tinggi didapatkan dari sampel yang di simpan paling lama karena dilihat dari grafik terdapat kenaikan bilangan peroksida yang sangat tinggi. Dilakukan uji organoleptik menggunakan 25 orang panelis untuk melihat penurunan kualitas produk olahan gurita asin. Hasil Analisa data menunjukkan terjadi kenaikan bilangan peroksida akibat dari masa simpan sebesar 1,2 ml/meg sedangkan pada uji organoleptik pada aspek warna adan aroma nilai signifikasi kurang dari 0,05 artinya perbedaan perlakuan berpengaruh langsung terhadap nilai organoleptik dari produk olahan gurita asin.

Kata Kunci: Gurita asin, Analisa Peroksida, Uji Hedonik, Uji Organoleptik, Teknik Penjemuran.

ABSTRACT Salted octopus is one of the processed fishery products from Breuh Island and is a home industry. The production process still uses traditional methods by utilizing direct sunlight. The distribution factor of the product which is constrained by transportation results in an increase in the shelf life of the product which affects the decrease in the quality of the product both from an increase in peroxide value and organoleptic damage as well as a decline in product quality. This research is about the Efficacy of Drying and Storage Time on the Quality of Salted Octopus Processed Products in Pulo Breuh. This research was conducted from June to December 2022. Product samples were taken with 12 different treatments. The results showed that there were differences in values in the peroxide analysis of octopus samples that underwent a storage phase. The highest change in peroxide levels in the salted octopus sample was obtained from the sample that was stored the longest because it can be seen from the graph that there was a very high increase in peroxide numbers. Organoleptic tests were carried out using 25 panelists to see a decrease in the quality of processed salted octopus products. Results of data analysis showed an increase in peroxide number as a result of a shelf life of 1.2 ml/meg while in the organoleptic test on the color and aroma aspects the significance value was less than 0.05, meaning that the difference in treatment had a direct effect on the organoleptic value of processed salted octopus products. Keywords: Salted Octopus, Peroxide Analysis, Hedonic Test, Organoleptic Test, Drying Technique