Karakteristik Mutu Gisuke-ni dan Air Terikat Gisuke-ni Ikan Kembung (Rastrelliger sp.)

Quality Characteristics and Bound Water of Mackerel (Rastrelliger sp.) Gisuke-ni

  • Andarini Diharmi Departemen Teknologi Hasil Perikanan Fakultas Perikanan dan Kelutan Universitas Riau, PekanbaruJl. HR. Subrantas Km 12.5 SP. Baru Panam, Pekanbaru Riau
  • N Ira Sari Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan dan Kelautan, Universitas Riau
  • Kenzo Aditya Muhammad Yandhria Putra Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan dan Kelautan, Universitas Riau

Abstract

Niboshi is a Japanese traditional of dried of fish products and Gisuke-ni is resulteding from the continued processing of niboshi. This study was aimed to determine the effect of seasoning formula on the sensory and chemical qualitiesy of gisuke-ni, as well as isothermic absorption water and bound water. The design used wais a completely randomized design non factorial complete random design with the different seasoning formulations treatments. The research was carried out consisting of on several stages, namely producing the making of niboshi, followed by the making of gisuke-ni by giving seasoning (sweet, spicy, and salty). Analysis parameters consist ofincluding proximate, organoleptic, sorbpsi isothermic curves of water, and bound water were performed. The results of the analysis of chemical composition (moisture content, protein, ash, fat, and carbohydrate) Niboshi were 21.9, 69.7 (wb), 17.1, 3.2 and 9.8% (ddb), respectively. Gisuke-ni salted seasoning (P1) The levels of moisture, protein, ash, fat, and carbohydrate content on gisuke-ni salted seasoning (P1) were respectively 4.5, 59.8, 16.4, 4.4, and 19.2% (bkdb), respectively, while the . Gisuke-ni sweet seasoning (P2) moisture, protein, ash, fat and carbohydrate content on gisuke-ni sweet seasoning (P_2) were respectively 6.1, 68.3, 13.1, 6.4, and 12.1% (db), respectively. In addition, Spicy Gisuke-ni (P3) contained the moisture content, protein, ash, fat and carbohydrate levels were respectively 8.5, 77.5, 13.3, 6, and 3.0% (db), respectively. The spicy Gisuke-ni spice (P3) The content of primary, sekunder and tersier bound water capacity were 3.51% at aw 0.26, 4.0% at aw 0.79 and 30% at aw 1.0, respectively.

 

References

Adawyah, R. 2007. Pengolahan dan Pengawetan Ikan. Bumi Aksara. Jakarta.

Asikin, A.N. 1998. Kajian model pengeringan absorbsi fillet ikan lapis tipis menggunakan CaO sebagai absorben. [Tesis]. Program Pascasarjana IPB.

Assagaf, M. 2001. Kajian Proses dan Air Terikat pada Pembuatan Gisuke-ni dari Beberapa Jenis Ikan. [Tesis]. Institut Pertanian Bogor. Bogor.

[AOAC] The Association Official Analytical Chemists. 2005. Official methods of analysis of AOAC international. Gaithersburg: AOAC International.

Ratana-arporn P, Chirapart A. 2006. Nutritional Evaluation of Tropical Green Seaweeds Caulerpa lentillifera and Ulva reticulata. Kasetsart J. (Nat. Sci.) 40 (Suppl.): 75 - 83
Daun, H. 1989. Interaction of Wood Smoke Component and Food. Food Technology

Desniar, Poernomo D, Wijatur W. 2009. Pengaruh Konsentrasi Garam pada Peda Ikan Kembung (Rastrelliger sp.) dengan Fermentasi Spontan. Jurnal Pengolahan Hasil Perikanan Indonesia:12(1): 73-87

Erliza, H., A. Suryani, dan M. Ihasnur. 2010. Membuat Saus Cabai dan Tomat. Seri Industri Kecil.

Febrianingsih, F., Hafid, H., Indi, A. 2016.Kualitas Organoleptik Dendeng Sapi yang Diberi Gula Merah dengan Level Berbeda. J. Ilmu dan Peternakan Tropis: 3 (2):10-15

Hall, G.M. 1992. Fish Processing Technology. VCH Publisher. New York

Hardjo, M. 2005. Tepung Gadung Bebas Sianida dengan Merendam Parutan Umbi dalam Larutan Garam.

Hidayat, N. 2006. Mikrobiologi Industri. Penerbit Andi. Yogyakarta.

[KKP] Kementerian Kelautan dan Perikanan. 2012. Statistik Perikanan Tangkap Indonesia Tahun 2011. Direktorat Jendral Perikanan Tangkap, Jakarta, Indonesia

Labuza, T.P. 1968. Sorption Phenomena in Food. J. Food Tech. 22: 263 – 272.

Pornomo, D. 2008. Studi Isoterm Sorpsi Lembab dan Fraksi Sir Terikat pada Tepung Gaplek. [Skripsi]. Fakultas Pertanian, Universitas Sebelas Maret, Surakarta

Marsili R (1993) Water Activity: Why It's Important and How to Measure It. Reprint from Food Product Design. December, 1993.

Mathew, A.G. 1971. Capsaicin, The Flavour Industry

Nalendrya, I, Ilmi, IMB, dan Arini, FA. 2016. Sosis Ikan Kembung (Rastrelliger Kanagurta L.) Sebagai Pangan Sumber Omega 3. Jurnal Aplikasi Teknologi Pangan.

Nurhayati. 1996. Mempelajari Kontribusi Flavor Gula pada Pembentukan Flavor Kecap Manis. [Skripsi]. Departemen Ilmu dan Teknologi Pangan. IPB, Bogor

Rahmawati, Hafni dan Pranoto, Yudi. 2018 Sifat Fisiko-Kimia Gelatin Hasil Ekstraksi Kulit Segar dan Kering Beberapa Jenis Ikan. Prosiding Seminar Nasional dan Kongres PATPI.

Riansyah, A. 2013. Pengaruh Perbedaan Suhu dan Waktu Pengeringan Terhadap Karakteristik Ikan Sepat Siam (Trichogaster pectoralis) dengan menggunakan oven. [Skripsi]. Universitas Sriwijaya.

Saleh, A. R. 2002. Kumpulan Teknologi Tepat Guna. Institut Pertanian Bogor. Bogor.

Sartika, A. 1999. Agribisnis Cabai. Penerbit Swadaya. Jakarta

Shimizu. 1997. Traditionally Japanese Product Made From Miscelaneous Small Fish. University of Tokyo. Japan.

Soekarto, S.T. 1978. Pengukuran Air Ikatan dan Peranannya pada Pengawetan Pangan Pangan.

Suprapti, L. 2000. Membuat Saos Tomat. Trubus Agrisarana: Jakarta.

[USDA] United States Department of Agriculture. 2019. Peppers and Hot Chili Nutrients. Agricultural Research Service.

Trubus. 2003. Menguak Pasar Cabai Paprika. Jakarta

Yuniarti, N., D. Syamssuwida dan A. Aminah. 2007. Pengaruh penurunan kadar air terhadap perubahan fisiologi dan kandungan biokimia benih eboni (Diospyros celebica Bahk.). Jurnal Penelitian Hutan Tanaman:5(2): 191-198
Published
2020-08-30