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QUALITY TESTOF PINDANG CUE-BESEK Decapterus sp. IN JANGKAR VILLAGE DISTRICT SITUBONDO

Samakia : Jurnal Ilmu Perikanan

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Title QUALITY TESTOF PINDANG CUE-BESEK Decapterus sp. IN JANGKAR VILLAGE DISTRICT SITUBONDO
UJI KUALITAS MUTU PINDANG CUE-BESEK IKAN LAYANG(Decapterus sp.) DI DESA JANGKAR KABUPATEN SITUBONDO
 
Creator Junianingsih, Ika
 
Subject pindang Cue-Besek, pemindangan traditional, quality analysis
 
Description The fish in fresh form is perishable and rot (Perishable Food) that required the processing of fresh fish in order to save power more durable, more easily distributed from production centers to consumption centers, as well as more easily consumed. Cue Pindang traditional processing carried out by the fishing community Village Anchor Situbondo is the processing of fresh fish traditionally preserved by salting combination process and boiling (heating) at high temperatures and a relatively short time using Besek container. The traditional processing business must pay attention to the quality of processed products because the quality of the processed product quality will affect the sale price. Good quality or high in refined products will have an impact on fish prices higher. This study was conducted to determine and analyze the quality of boiled fish quality kite with pemindangan methods cue-baskets. The research was conducted from August to October 2014, with research sites in the Village Anchor, Situbondo. Stages of research conducted through sampling, sample preparation, followed by laboratory tests at the Faculty of Food Technology, University of Brawijaya. Chemical testing methods performed through proximate analysis (% wet weight) include; moisture content, ash content, protein content, carbohydrate, fat and mineral levels based standard proximate analysis. The results showed that the test value proximate boiled fish for carbohydrate content of 0.99%, 27.00% protein content, fat content 3.80%, mineral content 2:26% moisture content and ash content of 64.45% by 1:50%. The chemical composition of boiled fish float indicates that the quality of the quality of the product in accordance with the standards specified quality requirements and safe for the general public.
Ikan dalam bentuk segar bersifat mudah rusak dan membusuk (Perishable Food) sehingga diperlukan pengolahan terhadap ikan segar agar daya simpan lebih tahan lama, lebih mudah di distribusikan dari pusat produksi ke pusat konsumsi, serta lebih mudah dikonsumsi. Pengolahan tradisional Pindang Cue yang dilakukan oleh masyarakat nelayan Desa Jangkar Kabupaten Situbondo merupakan pengolahan ikan segar yang diawetkan secara tradisional dengan proses kombinasi penggaraman dan perebusan (pemanasan) pada suhu tinggi dan waktu yang relatif singkat menggunakan wadah Besek. Usaha pengolahan tradisional tersebut harus memperhatikan mutu produk olahan, sebab kualitas mutu produk olahan akan mempengaruhi harga jualnya. Mutu yang baik atau tinggi pada produk olahan akan berdampak pada harga ikan yang lebih tinggi. Penelitian ini dilakukan untuk mengetahui dan menganalisa kualitas mutu ikan pindang layang dengan metode pemindangan cue-besek.Penelitian dilaksanakan pada bulan Agustus hingga Oktober 2014, dengan lokasi penelitian di Desa Jangkar, Kabupaten Situbondo.Tahapan penelitian dilakukan melalui pengambilan sampel, preparasi sampel, yang dilanjutkan dengan uji laboratorium di Fakultas Teknologi Pangan, Universitas Brawijaya. Metode pengujian kimia dilakukan melalui analisa proksimat (% berat basah) meliputi; kadar air, kadar abu, kadar protein, kadar karbohidrat, kadar lemak, dan kadar mineral berdasarkan standart analisa proksimat. Hasil penelitian menunjukkan bahwa nilai uji proksimat ikan pindang untuk kadar karbohidrat sebesar 0.99%, kadar protein 27.00%, kadar lemak 3.80%, kadar mineral 2.26% kadar air 64.45% dan kadar abu sebesar 1.50%. Komposisi kimia ikan layang pindang menunjukkan bahwa kualitas mutu dari produk tersebut sesuai dengan standar syarat mutu yang ditetapkan dan aman dikonsumsi bagi masyarakat luas.
 
Publisher Faculty of Science and Technology University Ibrahimy
 
Date 2015-10-17
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/289
10.5281/jsapi.v6i2.289
 
Source Samakia : Jurnal Ilmu Perikanan; Vol. 6 No. 2 (2015): Samakia: Jurnal Ilmu Perikanan; 91-98
Samakia : Jurnal Ilmu Perikanan; Vol 6 No 2 (2015): Samakia: Jurnal Ilmu Perikanan; 91-98
2503-2283
2086-3861
10.5281/jsapi.v6i2
 
Language ind
 
Relation https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/289/283
 
Rights Copyright (c) 2015 Ika Junianingsih
https://creativecommons.org/licenses/by-nc/4.0