PEMANFAATAN KARAGENAN DAN KITOSAN DALAM PEMBUATAN BAKSO IKAN KURISI ( Nemipterus nematophorus) nematophorus) PADA PENYIMPANAN PENYIMPANAN SUHU DINGIN DAN BEKU
Oleh : Ira Wiraswanti C34103051
PROGRAM STUDI TEKNOLOGI HASIL PERIKANAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN INSTITUT PERTANIAN BOGOR 2008
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RINGKASAN IRA WIRASWANTI . C34103051. Pemanfaatan Karagenan dan Kitosan dalam Pembuatan Bakso Ikan Kurisi ( Nemipterus nematophorus) nematophorus) pada Penyimpanan Suhu Dingin dan Beku. Dibimbing oleh ANNA C ERUNGAN dan WINARTI ZAHIRUDDIN.
Ikan merupakan salah satu sumber protein hewani yang sangat potensial untuk memenuhi kebutuhan protein. Tetapi sifatnya yang mudah rusak menyebabkan ikan kurang diminati masyarakat, untuk itu perlu diupayakan pengolahan daging ikan menjadi produk yang dapat tahan lama. Salah satu produk olahan daging ikan adalah bakso ikan. Issue yang berkembang akhir-akhir ini mengenai penggunaan bahan pengawet yang membahayakan kesehatan manusia. Oleh karena itu dilakukan usaha untuk mencari alternatif pengganti bahan pengawet sintetik dengan bahan pengawet alami seperti kitosan. Penggunaan sodium tripolifosfat (STPP) (STPP) dalam pembuatan bakso sudah dibatasi. Oleh karena itu perlu dilakukan usaha untuk mengurangi penggunaan bahan kimia dan menggantinya dengan bahan alami yaitu karagenan. Secara umum, penelitian ini bertujuan untuk memanfaatkan kitosan yang digunakan sebagai pengawet dan karagenan sebagai pembentuk gel pada bakso ikan kurisi ( Nemiptrus nematophorus) nematophorus) selama penyimpanan suhu beku dan suhu dingin. Metode penelitian yang dilakukan terdiri dari dua tahap, tahap pertama penentuan konsentrasi karagenan dan kitosan yang ditambahkan pada bakso ikan kurisi. Konsentrasi karagenan yang digunakan yaitu 0 %; 0,5 % dan 1 %, sedangkan konsentrasi kitosan yang digunakan yaitu 0 %; 0,1 %. Tahap kedua yaitu membandingkan bakso ikan kurisi yang terpilih dengan bakso ikan yang ditambahkan STPP menurut tingkat kesukaan panelis (uji sensori), uji fisik (uji lipat, uji gigit, uji dan uji kekuatan gel), analisis kimia (uji proksimat), dan dilakukan penyimpanan pada suhu dingin dan beku. Selama penyimpanan dilakukan analisis terhadap nilai pH dan analisis mikrobiologi (setiap satu minggu sekali). Hasil penelitian tahap I diperoleh kombinasi konsentrasi karagenan dan kitosan terpilih perlakuan A2B2 yang kemudian digunakan pada penelitian tahap II. Bila dibandingkan dengan STPP 0,15 %, A2B2 lebih unggul dalam membentuk gel dan dan daya daya awet. Perlakuan A2B2 A2B2 umumnya memiliki nilai rata-rata lebih tinggi dibandingkan perlakuan penambahan STPP 0,15 %, seperti uji organoleptik (penampakan, tekstur dan aroma), uji fisik (uji lipat, uji gigit dan uji kekuatan gel), analisis kimia (kadar abu, kadar protein dan kadar karbohidrat). Analisis mikrobiologi bakso ikan yang dihasilkan masih di bawah SNI 01-3819-1995 selama penyimpanan 3 minggu pada suhu dingin , dingin , dan 8 minggu pada suhu beku. beku . Nilai pH bakso ikan pada perlakuan A2B2 selama penyimpanan suhu dingin dan suhu beku mengalami penurunan (semakin asam). Nilai pH pada penyimpnan suhu dingin lebih cepat menurun dibandingkan dengan nilai pH bakso ikan yang disimpan pada suhu beku.
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PEMANFAATAN KARAGENAN DAN KITOSAN DALAM PEMBUATAN BAKSO IKAN KURISI ( Nemipterus nematophorus) nematophorus) PADA PENYIMPANAN PENYIMPANAN SUHU DINGIN DAN BEKU
Skripsi
Sebagai salah satu syarat untuk memperoleh gelar Sarjana Perikanan pada Fakultas Perikanan dan Ilmu Kelautan Institut Pertanian Bogor
Oleh : Ira Wiraswanti C34103051
PROGRAM STUDI TEKNOLOGI HASIL PERIKANAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN
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Judul
:
PEMANFAATAN KARAGENAN DAN KITOSAN DALAM PEMBUATAN BAKSO IKAN KURISI ( Nemipterus Nemipterus nematophorus) PADA PENYIMPANAN SUHU DINGIN DAN BEKU
Nama
:
Ira Wiraswanti
NRP
:
C34103051
Menyetejui,
Pembimbing I
Pembimbing II
Ir. Anna C. Erungan, MS. 131 601 219
Ir. Winarti Zahiruddin, MS 130 422 706
Mengetahui, Dekan Fakultas Perikanan dan Ilmu Kelautan
Dr. Ir. Indra Jaya, M.Sc NIP. 131 578 799 799
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PERNYATAAN MENGENAI SKRIPSI DAN SUMBER INFORMASI
Dengan ini saya menyatakan bahwa skripsi Pemanfaatan Karagenan dan Kitosan dalam Pembuatan Bakso Ikan Kurisi Nemipterus nematophorus) pada Penyimpanan Suhu Dingin dan Beku adalah karya saya sendiri belum diajukan dalam bentuk apapun kepada perguruan tinggi manapun. Sumber informasi yang berasal atau dikutip dari karya yang diterbitkan maupun yang tidak diterbitkan dari penulis lain telah disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di bagian akhir skripsi ini.
Bogor, Februari 2008
Ira Wiraswanti C34103051
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RIWAYAT HIDUP
Ira Wiraswanti. Lahir di Bogor pada tanggal 8 Juli 1985, sebagai anak ketiga dari lima bersaudara, putri pasangan Bapak Adiel Suryadi dan Ibu Yusneti,
adik dari
Fetria Herlina, SE dan Ibrahim Teguh, Amd serta kakak dari Ezra Wira Ramadhan dan Teguh Wira Maulana. Pada tahun 1990-1991 penulis mengenyam pendidikan awal di Taman Kanak-kanak Anggraeni Bogor, tahun 1991-1997 menyelesaikan Sekolah Dasar di SDN Panaragan III Bogor. Tahun 1997-2000 penulis melanjutkan pendidikan lanjutan tingkat pertama di SLTP Negeri 6 Bogor dan tahun 2000-2003 menyelesaikan pendidikan lanjutan tingkat atas di SMU Negeri 5 Bogor, Jawa Barat. Pada tahun 2003 penulis diterima sebagai mahasiswa Institut Pertanian Bogor, Fakultas Perikanan dan Ilmu Kelautan, Departemen Teknologi Hasil Perairan melalui jalur Undangan Seleksi Masuk IPB (USMI). Selama perkuliahan penulis aktif sebagai pengurus Himpunan Mahasiwa Hasil Perikanan (HIMASILKAN) periode 2004/2005 dan 2005/2006, pengurus Food Processing Club (FPC) – Himasilkan 2005-2006. Pada Juli 2006 penulis mengikuti magang pada perusahaan pembekuan ikan tuna PT. Arabikatama Khatulistiwa Fishing Industry Denpasar, Bali. Penulis juga aktif menjadi Asisten Praktikum mata ajaran Teknologi Pengolahan Tradisional Hasil Perikanan (TPTHP) pada tahun akademik 2006/2007, Teknologi Proses Thermal Thermal Hasil Perairan
pada tahun akademik
2006/2007, Teknologi Refrigerasi Hasil Perairan tahun akademik 2006/2007, Dasar-dasar Teknologi Hasil Perairan pada tahun akademik 2006/2007 dan 2007/2008.
Penulis
juga
pernah
mengikuti
pelatihan
ISO-22000
yang
diselenggarakan oleh Departemen Teknologi Hasil Perairan. Dalam menyelesaikan tugas akhir, penulis melaksanakan penelitian yang berjudul “Pemanfaatan Karagenan dan Kitosan dalam Pembuatan Bakso Ikan Kurisi ( Nemipterus nematophorus nematophorus) pada Penyimpanan Suhu Dingin dan
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KATA PENGANTAR
Puji syukur penulis panjatkan kepada Allah SWT, karena atas rahmat dan hidayah-Nya penulis dapat menyelesaikan penulisan skripsi
yang berjudul
“Pemanfaatan Karagenan dan Kitosan dalam Pembuatan Bakso Ikan Kurisi ( Nemipterus Nemipterus nematophorus) nematophorus) pada Penyimpanan Suhu Dingin dan Beku”. Pembuatan skripsi ini adalah sebagai salah satu syarat untuk memperoleh gelar Sarjana Perikanan pada Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor. Pada kesempatan ini penulis mengucapkan terima kasih kepada : 1. Ibu Ir. Anna C Erungan, MS dan Ibu Ir. Winarti, MS sebagai dosen pembimbing yang telah memberikan bimbingan dan pengarahannya serta dukungan selama penelitian sampai penulisan skripsi. 2. Bapak Uju S.Pi, M.Si dan Bapak Ir. Dadi R Sukarsa sebagai dosen penguji atas kebaikan, saran dan bimbingan yang sangat berharga. 3. Ayah Adiel Suryadi dan Ibu Yusneti atas doa, cinta dan kasih sayang serta dukungan baik moril maupun materiil yang tak terhingga. 4. Kakakku
Fetria
Herlina
dan
Ibrahim
Teguh
serta
Adikku
Ezra Wira Ramadhan dan Teguh Wira Maulana atas kasih sayang dan dukungan semangatnya. 5. DIKTI Program SP4 yang telah memberi dukungan materiil kepada penulis dalam menyelesaikan penelitian. 6. Ibu Emma, Mas Zacky, Mas Saeful, Ibu Yati, Ibu Rubiah, Pak Sobirin yang telah membantu penulis selama penelitian.
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Tari, Toby, Taufik, Noerhoeri atas persahabatan yang indah dan tak terlupakan serta dukungan kepada penulis selama penelitian. 10. Temen-temen THP 40 atas kebersamaannya. THP 39, 41, 42 serta semua pihak yang telah banyak membantu penulis selama penelitian. Penulis menyadari sepenuhnya bahwa masih banyak terdapat kekurangan dalam penulisan skripsi ini. Oleh karena itu penulis sangat mengharapkan saran dan kritik yang membangun dari semua pihak sebagai masukan dan bahan pertimbangan untuk perbaikan pada penulisan penulisan selanjutnya. Akhir kata semoga skripsi ini dapat memberikan manfaat yang sebesar besarnya bagi penulis khususnya dan bagi pihak-pihak yang berkepentingan pada umumnya.
Bogor, Februari 2008
Ira Wiraswanti
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DAFTAR ISI
Halaman DAFTAR GAMBAR ............................................ ................................................................... ......................................... ..................
xi
DAFTAR TABEL ............................................. ................................................................... ............................................ ......................
xii
1. PENDAHULUAN ............................................ ................................................................... ......................................... ..................
1
1.1 Latar Belakang ............................................. .................................................................... ...................................... ...............
1
1.2 Tujuan ............................................ .................................................................. ............................................ .............................. ........
2
................................................................ ................................. ........... 2. TINJAUAN PUSTAKA ..........................................
4
2.1 Deskripsi dan Klasifikasi Ikan Kurisi ................................................ ..................................................
4
2.2 Bakso Ikan ............................................. ................................................................... ............................................ ........................ 5 2.2.1 Bahan pembuatan bakso ............................................. ............................................................ ............... 6 2.2.1.1 Bahan utama ............................................. .................................................................. ..................... 6 2.2.1.2 Bahan tambahan .............................................. ............................................................ .............. 8 2.2.2 Proses pembuatan bakso ............................................. ........................................................... .............. 11 2.3 Karagenan .......................................... ................................................................. ............................................. ......................... ... 13 2.4 Cryoprotectant ..................... Cryoprotectant ........................................... ............................................. ......................................... .................. 16 2.5 Kitosan Kit osan .............................................. .................................................................... ............................................ ........................... ..... 17 2.6 Pemanasan ............................................. ................................................................... ............................................. ....................... 18 2.7 Pengemasan ............................................ ................................................................... ............................................. ...................... 18 2.8 Penyimpanan suhu dingin dan beku ............................................ ................................................... ....... 19 3. METODOLOGI ........................................... ................................................................. ............................................ ...................... 21
3.1 Waktu dan Tempat ....................................................... ............................................................................. ...................... 21 3.2 Bahan dan Alat ............................................. ................................................................... ...................................... ................ 21 3.2.1 Bahan .............................................................. ..................................................................................... .......................... ... 21 3.2.2 Alat 21
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3.4.3.2 Kadar lemak (AOAC 1995) .......................................... .......................................... 3.4.3.3 Kadar protein dan total nitrogen (AOAC 1995) ........... 3.4.3.4 Kadar abu (AOAC 1995) .............................................. .............................................. 3.4.3.5 Kadar karbohidrat (by difference) difference) ................................. ................................. 3.4.3.6 Analisis pH .......................................... ................................................................. .......................... ... 3.4.4 Analisis mikrobiologi (Fardiaz 1987) ....................................... .......................................
26 27 27 28 28 28
3.5 Analisis Data ................................................ ...................................................................... ...................................... ................ 29 4. HASIL DAN PEMBAHASAN .......................................... ................................................................ ...................... 32
4.1 Penelitian tahap I ................................ ........................................................ ............................................... ......................... 4.1.1 Rendemen daging lumat .......................... ................................................. .................................. ........... 4.1.2 Uji sensori ............................................................ ................................................................................. ..................... 4.1.2.1 Penampakan ....................................... .............................................................. ........................... .... 4.1.2.2 Warna ........................................... .................................................................. ................................. .......... 4.1.2.3 Tekstur ........................................................ .......................................................................... .................. 4.1.2.4 Aroma ........................................... ................................................................. ................................. ........... 4.1.2.5 Rasa .......................................... ................................................................ ..................................... ............... 4.1.3 Analisis fisik ............................................ .................................................................. .................................. ............ 4.1.3.1 Uji lipat ............................................. .................................................................... ............................. ...... 4.1.3.2 Uji gigit .............................................. ..................................................................... ............................. ......
32 32 32 32 34 35 36 37 38 38 40
4.2 Penelitian tahap II ............................................. .................................................................... ................................. .......... 4.2.1 Rendemen bakso ........................................................ ....................................................................... ............... 4.2.2 Hasil uji sensori ................................. ......................................................... ........................................ ................ 4.2.2.1 Penampakan ....................................... .............................................................. ........................... .... 4.2.2.2 Warna ........................................... .................................................................. ................................. .......... 4.2.2.3 Tekstur ........................................................ .......................................................................... .................. 4.2.2.4 Aroma ........................................... ................................................................. ................................. ........... 4.2.2.5 Rasa .......................................... ................................................................ ..................................... ............... 4.2.3 Hasil analisis fisik ........................................................... ..................................................................... .......... 4.2.3.1 Uji lipat ............................................ ................................................................... ............................. ...... 4.2.3.2 Uji gigit ...................................................... ......................................................................... ................... 4.2.3.3 Uji kekuatan gel .......................................... ............................................................ .................. 4.2.4 Hasil analisis kimia .............................................. .................................................................... ...................... 4.2.4.1 Kadar air ......................... ................................................ .............................................. ......................... 4.2.4.2 Kadar abu ..........................
42 42 43 43 44 44 45 46 47 47 47 48 50 50 51
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DAFTAR GAMBAR
Nomor
Halaman
1. Ikan kurisi ( Nemipterus nematophorus)..................................................... nematophorus).....................................................
4
2. Diagram alir proses pembuatan bakso ikan pada penelitian tahap I .......... 23 3. Diagram alir proses pembuatan bakso ikan pada penelitian tahap II.........
24
4. Histogram uji organoleptik skala hedonik penampakan penampakan tahap I ................
33
5. Histogram uji uji organoleptik organoleptik skala hedonik warna tahap I........................... I........................... 34 6. Histogram uji organoleptik skala hedonik tekstur tahap I ......................... ......................... 35 7. Histogram uji organoleptik skala hedonik aroma aroma tahap I .......................... ..........................
36
8. Histogram uji organoleptik skala hedonik hedonik rasa tahap I .............................. .............................. 37 9. Histogram uji lipat penelitian penelitian tahap I ....................................... ........................................................ ................. 39 10. Histogram uji uji gigit penelitian tahap I ........................ ............................................... ................................ ......... 41 11. Histogram uji uji organoleptik organoleptik skala hedonik penampakan tahap II............... 43 12. Histogram uji organoleptik skala hedonik warna tahap II ......................... ......................... 44 13. Histogram uji organoleptik skala hedonik tekstur tahap II ........................ ........................
45
14. Histogram uji organoleptik skala hedonik aroma tahap II ........................
46
15. Histogram uji organoleptik skala hedonik rasa tahap II............................. II............................. 46 16. Histogram uji lipat bakso bakso ikan tahap II ............................................. ...................................................... ......... 47 17. Histogram uji gigit bakso ikan tahap II ............................................. ...................................................... .........
48
18. Histogram uji uji kekuatan kekuatan gel bakso ikan tahap II......................................... II......................................... 49 19. Histogram uji proksimat kadar air tahap II .............................................. ................................................ .. 50 20. Histogram uji uji proksimat proksimat kadar abu tahap II................................... II............................................... ............ 51 21. Histogram uji proksimat kadar protein tahap II
52
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DAFTAR TABEL
Nomor
Halaman
1. Komposisi kimia ikan kurisi ( Nemipterus nematophorus) nematophorus) ........................ ........................
5
2. Syarat penggunaan bahan tambahan tambahan makanan pada produk pangan .........
11
3. Syarat mutu bakso ikan ................................................ ....................................................................... ............................. ......
14
4. Standar mutu karagenan ........................................... ................................................................... ................................. .........
15
5. Daya kestabilan karagenan terhadap perubahan pH ................................. .................................
15
6. Hasil uji lipat produk bakso ikan kurisi ............................................. .................................................... .......
39
7. Hasil uji gigit produk bakso ikan ikan kurisi ........................................... .................................................. .......
40
8. Rendemen bakso ikan kurisi ............................................................... ..................................................................... ......
42
9. Kekuatan gel (g cm) bakso ikan kurisi .............................................. ..................................................... .......
49
10. Nilai pH selama penyimpanan suhu dingin .............................................. ..............................................
54
11. Nilai pH selama penyimpanan suhu beku..................... beku ............................................. ............................ ....
55
12. Jumlah koloni mikroorganisme selama penyimpanan suhu beku ............. .............
57
13. Jumlah koloni mikroorganisme selama penyimpanan suhu dingin ..........
58
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DAFTAR LAMPIRAN
Nomor
Halaman
1. Tabel scoresheet Tabel scoresheet uji uji organoleptik skala hedonic bakso ikan kurisi ( Nemipterus Nemipterus nematophorus)....................................................................... nematophorus).......................................................................
69
2. Tabel scoresheet Tabel scoresheet uji uji lipat bakso ikan kurisi ( Nemipterus Nemipterus nematophorus) nematophorus) ............................................. .................................................................... ......................... ..
69
3. Tabel scoresheet Tabel scoresheet uji uji gigit bakso ikan kurisi ( Nemipterus Nemipterus nematophorus)....................................................................... nematophorus).......................................................................
70
4. Rekapitulasi hasil uji organoleptik skala hedonik penelitian tahap 1 .......
71
5. Rekapitulasi hasil uji organoleptik skala hedonik penelitian tahap 1 (lanjutan) ............................................. ................................................................... ............................................ ................................. ...........
72
6. Rekapitulasi hasil uji organoleptik skala hedonik penelitian tahap 1 (lanjutan) ............................................. ................................................................... ............................................ ................................. ...........
73
7. Rekapitulasi data hasil uji gigit penelitian tahap I .................................... ....................................
74
8. Rekapitulasi data hasil uji lipat penelitian tahap I .................................... ....................................
75
9. Analisis ragam dan uji lanjut Tukey organoleptik skala hedonik Penelitian tahap I ............................................ ................................................................... ........................................... ....................
76
10. Rekapitulasi data hasil uji organoleptik skala hedonik penelitian tahap II....................................................... II.............................................................................. ................................ .........
77
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1. PENDAHULUAN
1.1 Latar Belakang
Sebagai negara maritim yang memiliki perairan yang luas, konsumsi ikan masyarakat Indonesia masih sangat memprihatinkan. Konsumsi ikan di Indonesia pada tahun 2005 masih rendah yaitu sebesar 26 kg/kapita/tahun bila dibandingkan dengan negara-negara anggota ASEAN lain contohnya Malaysia sebesar 45 kg/kapita/tahun (Numberi 2006). Salah satu s atu kemungkinan penyebab rendahnya tingkat konsumsi ikan ini adalah minimnya keragaman hasil olahan ikan yang memiliki "daya tarik" bagi konsumen lintas usia, suku, dan tingkat sosial. Oleh karena itu perlu dilakukan terobosan-terobosan dalam upaya melakukan diversifikasi
pengolahan
komoditas
perikanan
yang
diharapkan
mampu
memanfaatkan sumber daya perikanan menjadi optimal dan meningkatkan minat masyarakat untuk mengkonsumsi ikan. Salah satu usaha diversifikasi produk perikanan yang dapat dikembangkan dan berpeluang menambah nilai tambah (added ( added value) value) adalah bakso ikan. Dengan kebiasaan mengkonsumsi bakso ini diharapkan mampu membantu memenuhi kebutuhan protein sehingga dapat meningkatkan gizi masyarakat pada umumnya.
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memperbaiki sifat fisik dari produk yang dihasilkan. Pengawet makanan termasuk dalam kelompok zat tambahan makanan yang bersifat inert secara farmakologik (efektif dalam jumlah kecil dan tidak toksis). Kitosan adalah produk alami yang diekstrak dari kulit udang tidak beracun dan merupakan polisakarida tidak larut air. Disamping tidak beracun senyawa ini merupakan biopolimer kationik yang dapat didegradasi (Johnson dan Peniston 1982). Kitosan dapat digunakan sebagai pengawet karena sifat-sifat yang dimilikinya yaitu dapat menghambat pertumbuhan mikroorganisme perusak dan sekaligus melapisi produk yang diawetkan sehingga terjadi interaksi yang minimal antara produk dan lingkungannya (Hadwiger dan Adams 1978; Hadwiger dan Loschke 1981 diacu dalam Hardjito 2006). Penggunaan sodium tripolifosfat (STPP) dalam pembuatan bakso sudah umum dilakukan, namun telah diketahui bahwa penggunaan bahan kimia dalam produk makanan sudah dibatasi. Jumlah penggunaan STPP yang diizinkan adalah 3 gram untuk setiap kilogram daging atau 0,3 % dari berat daging yang digunakan (Codex Alimentarius Abridged Version 1990). Oleh karena itu perlu dilakukan usaha untuk mengurangi penggunaan bahan kimia dan menggantinya dengan bahan alami. Salah satu bahan tambahan makanan alami yang fungsinya hampir
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disimpan pada suhu dingin dan beku. Secara khusus, tujuan penelitian ini adalah : (1) Mengetahui kombinasi karagenan dan kitosan yang menghasilkan bakso ikan kurisi ( Nemipterus nematophorus) nematophorus) terbaik, (2) membandingkan sifat fisik, kimia dan mikrobiologi bakso ikan yang ditambahkan karaginan dan kitosan dengan bakso ikan yang ditambahkan STPP, serta (3) mengetahui daya awet bakso ikan i kan dengan penambahkan kitosan dan karagenan yang disimpan pada suhu dingin dan beku.
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2. TINJAUAN PUSTAKA 2.1 Deskripsi dan Klasifikasi Ikan Kurisi ( Nemipterus Nemipterus nematophorus nematophorus))
Klasifikasi ikan kurisi ( Nemipterus Nemipterus nematophorus) nematophorus) menurut Direktorat Prasarana Perikanan Tangkap (2001) adalah sebagai berikut : Ordo
: Percomorphi
Subordo
: Percoidea
Famili
: Nemipteridae
Genus
: Nemipterus : Nemipterus
Spesies
: Nemipterus : Nemipterus nematophorus
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Ikan yang tergolong berlemak rendah dan berprotein tinggi memiliki kandungan protein 15-20 % dan kandungan lemaknya kurang dari 5 % (Stansby 1963). Ikan kurisi mengandung protein sebesar 16,85 % dan lemak sebesar 2,2 % (Sedayu 2004), sehingga ikan ini tergolong dalam ikan berprotein tinggi dan berlemak rendah. Adapun komposisi kimia ikan kurisi ( Nemipterus nematophorus) nematophorus) menurut Sedayu (2004) dapat dilihat pada Tabel 1 : Tabel 1. Komposisi kimia ikan kurisi ( Nemipterus nematophorus) nematophorus) Komposisi
% Berat basah
Kadar air
79,55
Kadar abu
0,97
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bumbu-bumbu. Daging yang yang baik untuk membuat bakso adalah daging segar yang belum mengalami rigor mortis karena daya ikat air pada ikan segar lebih tinggi dibanding daging rigor mortis maupun pasca rigor ri gor (Pearson dan Tauber 1984). Umumnya bakso memiliki masa simpan maksimal satu hari (12-24 jam) apabila disimpan pada suhu kamar dan maksimal dua minggu apabila disimpan pada suhu (-1)-5 ºC. Bakso mengandung protein tinggi, memiliki kadar air tinggi (aw >0,9), serta pH netral (6,0-6,5) sehingga rentan terhadap kerusakan. Tandatanda kerusakan bakso adalah rasa agak asam atau asam; tekstur lunak dan mengelupas, mudah hancur dan berlendir, aroma busuk (www.republika.co.id ( www.republika.co.id 2007). 2.2.1 Bahan pembuatan bakso
Bahan yang diperlukan untuk membuat bakso ikan yaitu bahan utama
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Berdasarkan sifat kelarutannya protein ikan dibagi menjadi tiga kelas, yaitu protein larut air, protein larut garam dan fraksi protein yang tidak larut. Protein yang tidak larut umumnya berupa jaringan ikat. Protein ini bersifat tidak larut walaupun pada cairan dengan kekuatan ion yang tinggi (Watanabe 1990). Komposisi ketiga jenis protein pada daging ikan terdiri dari 65-75 % miofibril, 20-30 % sarkoplasma, 1-3 % stroma s troma (Junianto 2003). a. Protein sarkoplasma
Protein sarkoplasma merupakan protein yang larut air dan secara normal ditemukan di plasma sel dimana protein tersebut berperan sebagai enzim yang diperlukan dalam metabolisme anaerob sel otot dan pembawa oksigen. Protein sarkoplasma tidak berperan dalam pembentukan gel dan kemungkinan akan menghambatnya, misalnya beberapa protease yang merusak miofibril
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c. Protein jaringan ikat (stroma)
Stroma merupakan bagian terkecil dari protein yang membentuk jaringan ikat. Protein ini tidak bisa diikat dengan air, larutan asam, larutan alkali atau larutan garam pada konsentrasi 0,01-0,1 M. Stroma terdiri dari kolagen dan elastin yang merupakan protein yang terdapat di bagian luar sel otot (Junianto 2003). Protein stroma penting dalam industri pengolahan pangan karena stroma dapat mengganggu sifat fungsional daging, yaitu menyebabkan menurunnya kapasitas emulsi dan mengganggu water holding capacity. capacity. Disamping itu protein stroma memiliki nilai gizi yang rendah karena mengandung sedikit asam amino esensial (Pomeranz 1991). 2.2.1.2 Bahan tambahan
Bahan tambahan adalah bahan yang secara sengaja ditambahkan atau
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3-3,5 mikron (Radly 1976 diacu dalam Febrianata 2006) dengan suhu gelatinisasi berkisar antara 52-64 °C (Osman 1967 diacu dalam Febrianata 2006). Tapioka memiliki sifat yang sangat mirip dengan amilopektin karena tapioka sebagian besar terdiri atas amilopektin. Sifat–sifat amilopektin yaitu: a) dalam bentuk pasta amilopektin menunjukkan penampakan yang sangat jernih sehingga dapat meningkatkan mutu penampilan produk akhir, b) pada suhu normal pasta dari
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amino yang tidak berbau, tidak berwarna dan dapat larut dalam air. Ikatan asam amino ini disebut dengan alliicin (Wibowo 1999 b). Bawang merah mengandung cukup banyak vitamin B dan vitamin C dan biasanya bawang merah digunakan sebagai bumbu dan obat-obatan tradisional (Ashari 1995 diacu dalam Jauharti 1997). Bawang putih termasuk salah satu familia Liliaceae yang Liliaceae yang popular
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Sodium tripolifosfat merupakan garam yang efektif untuk menghambat pertumbuhan bakteri. Pada produk hasil perikanan, garam STPP biasanya digunakan
pada
proses
pendinginan,
pencucian
atau
pembekuan
(Hadiwiyoto 1993). Adapun syarat penggunaan bahan tambahan makanan dapat dilihat pada Tabel 2. Tabel 2. Penggunaan bahan tambahan makanan pada produk pangan.
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22 °C akan mengakibatkan pecahnya emulsi sehingga lemak dan air akan terpisah selama pemasakan akibat ternaturasinya protein (Wilson 1981 diacu dalam Damuringrum 2002). (2) Pembuatan adonan Pembuatan adonan dapat dilakukan dengan mencampurkan seluruh bahan, lalu menghancurkannya atau dengan menghancurkan daging giling
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Pemasakan bakso umumnya dilakukan dengan air yang mendidih (Tarwotjo et al . 1971) dan dapat pula dilakukan dengan cara “blanching “ blanching ” dengan uap air panas atau air panas pada suhu 85-90 °C. Pengaruh pemasakan ini terhadap adonan bakso adalah terbentuknya struktur produk yang kompak. Wibowo (1999 a) menyatakan bahwa bakso yang sudah mengapung di permukaan air berarti bakso sudah matang dan perebusan
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Tabel 9. Kekuatan Kekuatan gel (g cm) bakso ikan kurisi kurisi ( Nemipterus Nemipterus nematophorus) nematophorus) jenis sampel A2B2
rata-rata STPP 0.15%
rata-rata
ulangan 2 337,5 350 412,5 366,67 250 225 225 233,33
1 325 350 312,5 329,16 200 200 175 191,67
3 287,5 312,5 325 308,33 200 287,5 250 212,5
rata-rata
334.72
212.5
Secara umum, kekuatan gel dari setiap ulangan mengalami fluktuasi nilai dalam tiap perlakuan. Nilai rata-rata tertinggi uji kekuatan gel terdapat pada bakso ikan perlakuan A2B2 (penambahan karagenan kitosan 0.1 %) sebesar
0,5 % dan konsentrasi
334,72 g cm dan nilai terendah pada
perlakuan
penambahan STPP 0,15 % sebesar 212,5 g cm. Data Dat a hasil uji kekuatan gel bakso ikan dapat dilihat pada Gambar 18.
) 400,00 m c g 300,00 ( l e g 200,00 n a t a 100,00 u k e K 0,00
334,72 212,50
A 2B2
STPP 0,15 %
Konsen trasi perlakuan perlakuan
Gambar 18. Histogram uji kekuatan gel bakso ikan penelitian tahap II Bakso dengan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %) memiliki nilai rata-rata kekuatan gel tertinggi. Hal ini diduga karena kitosan mampu mengikat air dan lemak. Oleh karena itu kitosan dapat digunakan sebagai pembentuk gel yang sangat baik (Brzeski 1987). Selain itu juga disebabkan oleh interaksi antara karagenan dan protein pada daging ikan yang
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protein sehingga mampu mempengaruhi peningkatan peningkatan viskositas, pembentukan gel, pengendapan dan stabilisasi. Cryoprotectant digunakan untuk menghambat proses denaturasi protein selama pembekuan dan penyimpanan beku. Cryoprotectant meningkatkan kemampuan air sebagai energi pengikat, mencegah pertukaran molekul-molekul air dari protein, dan menstabilkan protein. Cryoprotectant meningkatkan stabilitas protein, mencegah pertukaran molekul air dari protein (Zhou et al. 2006). 4.2.4 Analisis kimia
Untuk mengetahui komposisi kimia bakso ikan pada perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 0,1 %) dan perlakuan penambahan penambahan STPP 0,15 % maka dilakukan uji proksimat berupa kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat. 4.2.4.1 Kadar air
Air merupakan bagian penting dari zat gizi yang baik (Harris dan Karmas 1989). Air dapat mempengaruhi tekstur, rupa maupun cita rasa bahan makanan. Kadar air merupakan faktor yang besar pengaruhnya terhadap daya awet suatu bahan olahan. Semakin rendah kadar air, semakin lambat pertumbuhan mikroba sehingga bahan pangan tersebut dapat tahan lama (Winarno 1997). Data hasil uji proksimat kadar air yang diperoleh dapat dilihat pada Gambar 19.
80,00
66,95
68,76
) %60,00 ( r i a r 40,00 a d a 20,00 K
0,00 A 2B2
STPP 0,15 %
Konsentrasi perlakuan
Gambar 19. Histogram hasil uji proksimat kadar air penelitian tahap II
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dengan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %). Nilai rata-rata
kadar
air
bakso
ikan
pada
perlakuan
A2B2
(penambahan
karagenan 0,5 % dan kitosan 0,1 %) lebih rendah dibandingkan dengan bakso ikan perlakuan penambahan STPP 0,15%. Hal ini diduga karena kitosan kitosa n memiliki sifat s ifat reaktivitas kimia tinggi yang menyebabkan mampu mengikat air dan minyak (Brzeski 1987). Selain itu penambahan kitosan dapat menghambat aktivitas kerja mikroorganisme dalam menguraikan protein yang menyebabkan pembebasan air terikat dari suatu produk. Jika kadar air pada produk bakso ikan terlalu tinggi akan mengurangi keawetan produk karena bakteri dan jamur mudah berkembang biak (Fardiaz 1989). 4.2.4.2 Kadar abu
Sebagian besar bahan makanan (96 %) terdiri dari bahan organik dan air. Dalam proses pembakaran sampai suhu 600°C bahan organik mudah terbakar, sedangkan zat anorganik tidak terbakar. Zat anorganik yang tidak terbakar disebut abu. Abu yang terbentuk berwarna abu-abu, berpartikel halus dan mudah dilarutkan (Winarno 1997). Data hasil uji proksimat kadar abu yang diperoleh dapat dilihat pada Gambar 20.
2,00 ) %1,50 ( u b a 1,00 r a d 0,50 a K
1,63
1,58
0,00 A 2B2
STPP 0,15 %
Konsentrasi perlakuan
Gambar 20. Histogram hasil uji proksimat kadar abu penelitian tahap II Nilai rata-rata tertinggi kadar abu terdapat pada bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %) sebesar 1,63.
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yang memiliki kemampuan untuk menarik ion-ion logam yang tergolong mineral (Knorr 1984). Selain itu diduga akibat adanya unsur mineral yang terkandung dalam kitosan yang berupa CaCO 3 dan Ca(PO4)2 yang tidak larut dalam air (Suptijah et al. 2002). Semakin tinggi karagenan yang diberikan maka kadar abu produk akan a kan semakin tinggi. Hal ini disebabkan karena rumput laut memberikan sumbangan zat mineral yang cukup tinggi. Rumput laut Eucheuma cottonii mengandung mineral antara lain kalium, kalsium, fosfor, zat besi dan iodium (Arasaki et al . 1984 diacu dalam Anggadiredja 1992).
4.2.4.3 Kadar protein
Protein merupakan komponen terpenting dalam produk bakso ikan. Salah satu tujuan memproduksi bakso ikan ini adalah untuk memenuhi kebutuhan protein hewani, khususnya dari hasil perikanan. Pengolahan dapat menaikan dan menurunkan daya cerna protein (Harris dan Karmas 1989). Protein mempunyai kegunaan yang sangat penting dalam tubuh, diantaranya adalah pembongkaran molekul protein untuk mendapatkan energi atau unsur senyawa nitrogen atau sulfur untuk reaksi metabolisme lainnya (Buckle 1987). Data hasil uji proksimat kadar protein yang diperoleh dapat dilihat pada Gambar 21.
) 12,00 %10,00 ( n i 8,00 e t o 6,00 r p r 4,00 a d 2,00 a K
10,85
9,92
0,00 A 2B2
STPP 0,15 %
Konsent rasi perlakuan perlakuan
Gambar 21. Histogram uji proksimat proksimat kadar protein penelitian tahap II Nilai rata-rata tertinggi kadar protein terdapat pada bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %) sebesar 10,85 %, sedangkan nilai rata-rata terendah kadar protein terdapat pada bakso ikan
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gugu amina kitosan yang ikut terhitung sebagai kadar N total, yang dugunakan untuk menentukan kadar protein produk (Knorr 1992). 4.2.4.4 Kadar lemak
Lemak merupakan pangan yang berenergi tinggi, karena setiap gramnya mengandung lebih banyak energi daripada karbohidrat atau protein (Buckle 1987). Kadar lemak terutama bergantung pada musim, letak geografis, pakan yang tersedia, umur dan jenis kelamin serta faktor yang tidak diketahui lain (Harris dan Karmas 1989). Berdasarkan Gambar 22, dapat dilihat bahwa nilai rata-rata tertinggi kadar lemak terdapat pada bakso ikan perlakuan penambahan STPP 0,15 % sebesar 0,24 %, sedangkan nilai rata-rata terendah kadar lemak terdapat pada bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1) yaitu sebesar 0,16 %. Kerusakan bahan pangan berlemak disebabkan oleh absorbsi bau oleh lemak, aktivitas enzim dalam jaringan bahan mengandung lemak, aktivitas mikroba, oksidasi oleh oksigen, kombinasi dari dua atau lebih penyebab kerusakan tersebut (Ketaren 1986). Rendahnya kadar lemak diduga karena kitosan memiliki daya pengikat minyak yang kuat dan tahan panas (Breszki 1987). Data hasil uji proksimat kadar lemak yang diperoleh dapat dilihat pada Gambar 22.
) 0,30 %0,25 ( k0,20 a m e 0,15 l r a 0,10 d a 0,05 K
0,24 0,16
0,00 A 2B2
STPP 0,15 %
Konsen trasi perlakuan perlakuan
Gambar 22. Histogram uji proksimat proksimat kadar lemak penelitian tahap II 4.2.4.5 Kadar karbohidrat ( by by difference difference )
Kadar karbohidrat diperoleh dengan menghitung selisih dari empat
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(Winarno 1992). Gambar 23 merupakan hasil uji kadar karbohidrat bakso ikan yang dihasilkan.
) %25,00 ( t a 20,00 r d i h 15,00 o b r 10,00 a k r 5,00 a d a 0,00 K
20,41
19,49
A 2B2
STPP 0,15 %
Konsentrasi perlakuan
Gambar 23. Histogram uji proksimat kadar karbohidrat penelitian tahap II Dari
Gambar
23
dapat
dilihat
bahwa
nilai
rata-rata
kadar karbohidrat terdapat pada bakso ikan perlakuan A2B2 karagenan 0,5 % dan kitosan 0,1 %) sebesar 20,54 20,54 %
tertinggi
(penambahan
sedangkan rata-rata
terendah kadar karbohidrat terdapat pada bakso ikan perlakuan STPP 0,15 % sebesar 19,49. 4.2.4.6 Nilai pH
Pengukuran pH bertujuan untuk mengetahui sifat suatu produk pangan apakah bersifat asam, netral atau basa. Pengamatan terhadap pH adonan bakso penting dilakukan karena perubahan pH bakso ikan dapat menentukan kualitas bakso yang dihasilkan. Nilai pH selama penyimpanan suhu dingin dan beku dapat dilihat pada Tabel 10 dan Tabel 11. Tabel 10. Nilai pH selama penyimpanan suhu suhu dingin
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mengalami penurunan hingga minggu ke-3 menjadi 5,68. Nilai pH bakso ikan perlakuan penambahan STPP 0,15 % pada minggu ke-0 sebesar 6,81 dan terus mengalami penurunan hingga minggu ke-3 menjadi 5,56. Nilai pH selama penyimpanan suhu dingin dingin bakso ikan kurisi dapat dilihat pada Gambar 24. 8 7 6 5
p i a 4 l i N 3
2 1 0 0
1
2
3
Minggu keA2B A2B2
STPP 0,15 %
Gambar 24. Nilai pH selama penyimpanan suhu dingin Tabel 11. Nilai pH selama penyimpanan suhu beku Minggu ke0 1 2 3 4 5 6 7 8
A2B2 6,67 6,67 6,65 6,63 6,61 6,60 6,58 6,51 6,42
STPP 0,15 % 6,81 6,78 6,76 6,71 6,69 6,62 6,55 6,49 6,38
Selama penyimpanan suhu beku nilai pH bakso ikan dengan perlakuan A2B2, pada minggu ke-0 sebesar 6,67 dan terus mengalami penurunan hingga
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8 7 6 H 5 p i a 4 l i N 3
2 1 0 0
1
2
3
4
5
6
7
8
Minggu keA2B A2B2
STPP STPP 0,15 ,15 %
Gambar 25. Nilai pH selama penyimpanan suhu beku Penurunan nilai pH pada bakso ikan diduga karena dilakukannya penyimpanan. Nilai pH pada penyimpanan suhu dingin
lebih cepat menurun
dibandingkan dengan nilai pH bakso ikan yang disimpan pada suhu beku. Hal ini terjadi karena perbedaan suhu yang digunakan. Suhu beku lebih rendah dibandingkan dengan suhu dingin, sehingga pada suhub beku aktivitas bakteri merusak produk bakso ikan dapat ditekan. Penurunan pH menyebabkan terjadinya hidrolisis dari ikatan glikosidik yang mengakibatkan kehilangan viskositas dan potensi untuk membentuk gel (Glicksman 1983). 4.2.5 Hasil analisis mikrobiologi (Total plate count)
Penyebab pembusukan yang paling utama adalah mikroorganisme dan berbagai perubahan enzimatis maupun non enzimatis yang terjadi setelah panen, penyembelihan atau pengolahan (Buckle 1987). Tujuan penyimpanan di bawah kondisi beku adalah untuk mempertahankan nilai bahan pangan dan melindungi produk dari kerusakan dalam jangka waktu yang lama (Sikorski dan Pan 1994).
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Tabel 12. Jumlah koloni mikroorganisme pada bakso ikan kurisi selama penyimpanan suhu beku Lama penyimpanan
Perlakuan A2B2 (koloni/cawan) 5 X 101 1,8 X 102 2,1 X 102 2,9 X 102 4,05 X 10 2 5,05 x 10 2 1,3 X 103 1,5 X 103 2,65 X 10 3
(minggu) 0 1 2 3 4 5 6 7 8 Keterangan : A2B2 STPP 0,15 %
STPP 0,15 % (koloni/cawan) 10 X 101 1,92 X 10 2 2,8 X 10 2 3,25 X 102 3,55 X 10 2 9 x 102 1,45 X 10 3 1,57 X 10 4 2,06 X 10 4
: Karagenan 0,5 % dan Kitosan 0,1 % : Sodium tripoliphosphat 0,15 %
Laju pertumbuhan bakteri bakso ikan kurisi selama penyimpanan suhu beku dapat dilihat pada Gambar 26.
5.00 4.50 4.00
e t k 3.50 a b 3.00 k i m2.50 t i r 2.00 a g o 1.50 L
1.00 0.50 0.00 0
1
2
3
4
5
6
7
8
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perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %) dari minggu ke-0 sampai minggu ke-4 cenderung stabil tetapi pada minggu ke-5 sampai minggu ke-8 cenderung meningkat (Gambar 26). Pertumbuhan mikroorganisme pada bakso ikan dengan perlakuan penambahan STPP 0,15 % selama penyimpanan suhu beku dari minggu ke-0 sampai minggu ke-4 cenderung stabil tetapi pada minggu ke-5 sampai minggu ke-8 cenderung meningkat (Gambar 26). 26). Secara umum kenaikan kenaikan jumlah koloni koloni bakteri yang terjadi selama penyimpanan, karena pertumbuhan mikroorganisme ini dipengaruhi oleh waktu (Gaman dan Sherington 1992). Tabel 13. Jumlah koloni mikroorganisme bakso ikan kurisi selama penyimpanan suhu dingin Lama penyimpanan (minggu) 0 1 2 3 Jumlah
Perlakuan A2B2 (koloni/cawan) 5 X 10 1 3,15 X 10 2 1,49 X 10 3 2,1 X 10 4
koloni mikroorganisme
STPP 0,15 % (koloni/cawan) 10 X 10 1 3,0 X 10 3 3,35 X 10 3 2,19 X 10 4
pada bakso ikan
perlakuan A2B2
(penambahan karagenan 0,5 % dan kitosan 0,1 %) dan perlakuan penambahan STPP 0,15 % pada suhu dingin dari minggu ke-0 sampai minggu ke-3 cenderung mengalami peningkatan (Gambar 27). Jumlah mikroorganisme bakso ikan dengan perlakuan penambahan STPP 0,15 % selama penyimpanan suhu dingin cenderung lebih besar
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5.00 4.50 4.00 e t k 3.50 a b 3.00 k i m2.50 t i r a 2.00 g 1.50 o L 1.00 0.50 0.00 0
1
2
3
4
Minggu keA2B A2B2
STPP TPP 0,15 %
Gambar 27. Grafik logaritmik bakteri pada bakso ikan kurisi selama penyimpanan suhu dingin Menurut Hadwiger dan Adams (1978), Hadwiger dan Loschke (1981) diacu dalam Hardjito (2006), kitosan dapat digunakan sebagai bahan pengawet karena sifat-sifat yang dimilikinya yaitu dapat menghambat pertumbuhan mikroorganisme perusak dan sekaligus melapisi produk yang diawetkan sehingga terjadi interaksi yang minimal antara produk dan lingkungannya. Berbagai hipotesa sampai saat ini masih berkembang mengenai mekanisme kerja kitosan sebagai pengawet adalah kitosan memiliki afinitas yang sangat kuat dengan DNA mikroba sehingga dapat berikatan dengan DNA yang kemudian mengganggu
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SNI 01-3819-1995 yaitu maksimal 1 x 10 7 koloni/g. Bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %) mempunyai jumlah mikroorganisme pada minggu ke-3 sebesar 2,1 x 10 6 koloni/g, dan jumlah mikroorganisme bakso ikan perlakuan penambahan STPP 0,15 % pada minggu ke-3 sebesar 2,19 x 10 6 koloni/g. Mikroorganisme yang terdapat pada bakso ikan selama penyimpanan suhu dingin lebih cepat tumbuh dibandingkan dengan penyimpanan suhu beku, hal ini terjadi karena penggunaan suhu beku (suhu 0º C atau lebih rendah) dapat menghambat pertumbuhan dan kegiatan metabolisme mikroorganisme untuk jangka waktu lama (Pelczar dan Chan 1988).
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5. KESIMPULAN DAN SARAN
5.1 Kesimpulan
Berdasarkan hasil penelitian tahap I, diperoleh produk produk terpilih yaitu bakso ikan dengan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %). Pada
penelitian
karagenan
tahap
II,
bakso
ikan
perlakuan
A2B2
(penambahan
0,5 % dan kitosan 0,1 %) umumnya memiliki nilai rata-rata lebih
tinggi dibandingkan perlakuan penambahan STPP 0,15 %. Nilai rata-rata uji sensori penampakan bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 0,5 % dan kitosan 0,1 %) sebesar 6,07, nilai rata-rata uji sensori tekstur bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %) sebesar 6,33, nilai rata-rata uji sensori aroma pada bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %) sebesar s ebesar 6,27. Nilai rata-rata uji lipat
pada
bakso ikan perlakuan
A2B2 (penambahan
karagenan 0,5 % dan kitosan 0,1 %) sebesar 4,73. Nilai rata-rata uji gigit pada bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %) sebesar 7,67. Nilai rata-rata uji kekuatan gel pada bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0.1 0.1 %) sebesar 334,72 g cm.
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dingin hingga minggu ke-3 sebesar 5,68 dan nilai pH pada penyimpanan suhu beku sebesar 6,42. Hasil analisis mikrobiologi bakso ikan perlakuan A2B2 (penambahan karagenan 0,5 % dan kitosan 0,1 %) selama penyimpanan suhu dingin dan suhu beku masih di bawah SNI 01-3819-1995 . Pada penyimpanan suhu dingin jumlah mikroorganisme hingga minggu ke-3 sebesar 2,1x 10 4 koloni/cawan dan pada penyimpanan suhu beku hingga minggu ke-8 sebesar 2,65x10 3 koloni/cawan. Berdasarkan uji mikrobiologi pada produk bakso ikan dapat disimpulkan bahwa penggunaan karagenan 0,5 % dan kitosan 0,1 % dapat menghambat aktivitas kerj a mikroorganisme selama penyimpanan.
5.2 Saran
Disarankan untuk melakukan pengujian lebih lanjut terhadap (1) elastisitas bakso ikan kurisi selama penyimpanan suhu dingin dan beku , (2) derajat putih bakso
ikan
kurisi
selama
penyimpanan
suhu
dingin
dan
beku,
dan
(3) uji mikrobiologi terhadap kapang maupun khamir selama penyimpanan suhu dingin dan beku.
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DAFTAR PUSTAKA
Anang. 2006. Kenalkan Pengenyal Bakso. Bakso. www. Suaramerdeka.com [16 mei 2006]. Anggadiredja, TJ. 1992. Etnobotany and Etnopharmacology Study of Indonesian Marine Macro Algae. Algae. Jakarta: Study Report BPP Technology. Angka SL, Suhartono MT. 2000. Bioteknologi Hasil Laut . Bogor : Pusat Kajian Sumber Daya Pesisir dan Lautan, Institut Pertanian Bogor. Anityoningrum H. 2005. Pengaruh edible coating kitosan terhadap mutu organoleptik ikan asin kering di Muara Angke, Jakarta Utara [skripsi]. Bogor: Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor. [AOAC] Association Association of Official Analytical Chemists. 1995. Official Methods of Analysis. Ed ke-14. ke-14. Washington Dc: Association Association of of Official Official analytical Chemist Inc. [BPOM RI] Badan Pengawas Obat dan Makanan. 2006. Hantu Formalin Gentayangan. http://suarapembaharuan.com [5 Juni 2007]. Brzeski MM. 1987. Chitin and chitosan putting waste to good use. Infofish use. Infofish Vol 5. [BSN] Badan Standarisasi Nasional. 1995 a. Standar Nasional Indonesia. Indonesia .
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deMan JM. 1997. Kimia Makanan. Makanan. Edisi ke-2. Padmawinata K, penerjemah. Bandung: ITB. Terjemahan dari: Food dari: Food Chemistry. Departemen Kelautan dan Perikanan. 2006. Statistik Perikanan Tangkap Indonesia 2004. 2004. Jakarta: Direktorat Jendral Perikanan Tangkap. Direktorat Prasarana Perikanan Tangkap. 2001. Nemipterus nematophorus. nematophorus. www.pelabuhanperikanan.. co.id [10 Juni 2007]. www.pelabuhanperikanan Desrosier NW. 1988. Teknologi Pengawetan Pangan. Pangan . Di dalam: M.Muljohardjo, penerjemah. Jakarta: Universitas Indonesia Press. Fardiaz S. 1987. Petunjuk Praktek Mikrobiologi Pangan. Pangan. Bogor: Lembaga Sumber Daya Informasi (LSI), IPB. Fardiaz. 1989. Hidrokoloid . Bogor: Laboratorium Kimia dan Biokimia Pangan Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor.
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Hardjito L. 2006. Aplikasi kitosan sebagai bahan tambahan makanan dan pengawet. Di dalam: Santoso J, Trilaksani W, Nurhayati T, Suseno SH, (eds). Prospek produksi dan aplikasi kitin-kitosan sebagai bahan alami dalam membangun kesehatan masyarakat dan menjamin keamanan produk. Prosiding seminar nasional kitin-kitosan kitin-kit osan 2006 ; Bogor, 16 Maret 2006. Bogor: Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor. Harris RS, Karmas E. 1989. Evaluasi Gizi pada Pengolahan Bahan Pangan. Pangan . Di dalam: Achmadi S, penerjemah. Bandung: Institut Teknologi Bandung. Terjemahan dari: Nutritional Evaluation of Food Processing Third Edition. Hirano S. 1989. Production and application of chitin nd chitosan in Japan. Di Dalam: Chitin and Chitosan Sources, Chemistry, Physicall Properties and Application, Gudmad (ed). New York: Elsevier Science Published Ltd. Hal 56-58.
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Pelczar WJ, Chan ECS. 1988. Dasar-dasar Mikrobiologi. Volume 1 dan 2 . Hadioetomo RS, Imas T, Tjitrosomo SS, Angka SL, penerjemah. Jakarta: UI Press. Terjemahan dari : Elements of Microbiology. Peranginangin R, Wibowo S, Fawzya YN. 1999. Teknologi Pengolahan Surimi. Jakarta: Balai Penelitian Perikanan Laut. Pomeranz Y. 1991. Functional Properties Properti es of Food Components. Second Edition. Departement of Food Science and Human Nutrition. Washington University. Washington: Academic Press, Inc. Purnomo H. 1990. Kajian mutu bakso daging, bakso urat dan bakso aci di Bogor. [skripsi]. Bogor: Bogor: FATETA, IPB. Pustaka Iptek. 2007. Pengaruh Penggunaan sodium tripoliphosphat Terhadap Daya Simpan Bakso Sapi dalam Berbagai Suhu Penyimpanan. (http://www.republika.co.id http://www.republika.co.id)) [10 Juni 2007].
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Suheti, E. 2000. Pengaruh penambahan KCK (Kalium Klorida) terhadap Mutu Dodol Rumput Laut. [skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor. Sunarlim R. 1992. Karakteristik mutu bakso daging sapi dan pengaruh penambahan natrium klorida dan natrium tripoliposfat terhadap perbaikan mutu. [disertasi]. Bogor: Program Pasca Sarjana, Institut Pertanian Bogor. Sunarya. 1996. Prospek Pengembangan Pasca Panen Perikanan di Indonesia. Dalam Seminar Pengembangan Produk dan Mutu Mikrobiologi Hasil Perikanan. Jakarta: BBPMHP. Suptijah P, Salamah E, sumaryanto H, Santoso J, Purwaningsih S. 1992. Pengaruh Berbagai Metode Isolasi Khitin Kulit Udang terhadap Kadar dan Mutunya. Mutunya. Laporan Penelitian. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.
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Zaika LL, Tatiana EZ, Palumbo SA and Smith SL. 1978. Effect of spices and salt on fermentation of Lebanon bologna-type sausage. J. Food Sci. 43: 186-189. Zhou A, Benjakul S, Pan K, Ging J, Liu X. 2006. Cryoprotective effects of trehalose and sodium lactate on tilapia ( sarotherodon nilotica) nilotica) surimi during frozen storage. Journal storage. Journal Food Chemistry. Chemistry. 96:96-103.
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Lampiran 1. Tabel scoresheet uji organoleptik skala hedonic bakso ikan kurisi ( Nemipterus Nemipterus nematophorus) nematophorus) SCORESHEET ORGANOLEPTIK SKALA HEDONIK Nomor Tanggal Panelis Nama Produk
: : : : Bakso ikan kurisi ( Nemapterus nematophorus) nematophorus)
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Lampiran 3. Tabel scoresheet uji gigit bakso ikan kurisi ( Nemipterus nematophorus) nematophorus) SCORESHEET UJI GIGIT Tanggal Nama Jenis contoh Instruksi
: : : Bakso ikan kurisi ( Nemapterus Nemapterus nematophorus) nematophorus) : Beri tanda (√ ) pada kolom yang sesuai dengan pilihan anda
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Lampiran 4. Rekapitulasi hasil uji organoleptik skala hedonik penelitian tahap I Warna
panelis
1 2 3 4 5
Penampakan
A1B1
A1B2
A2B1
A2B2
A3B1
A3B2
A1B1
A1B2
A2B1
A2B2
A3B1
A3B2
7 7 5 6 6
7 7 7 7 7
7 6 7 7 7
8 7 6 7 7
7 6 7 7 7
7 7 5 7 7
7 7 5 6 6
7 6 7 7 7
7 6 7 7 6
7 7 7 7 7
7 5 6 6 6
7 6 5 7 6
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Lampiran 5. Rekapitulasi hasil uji organoleptik skala hedonik penelitian tahap I (lanjutan) Tekstur
panelis
1 2 3 4
Aroma
A1B1
A1B2
A2B1
A2B2
A3B1
A3B2
A1B1
A1B2
A2B1
A2B2
A3B1
A3B2
7 7 5 6
7 6 6 7
7 5 8 7
7 6 7 7
7 6 6 5
7 7 4 4
7 6 5 7
7 5 5 7
7 5 7 7
7 6 6 7
7 5 5 5
7 6 6 5
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