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ABSTRAK . Penelitian ini bertujuan untuk mengetahui karakteristik fisiko kimia tepung ikan yang diberi tepung bawang putih (Allium sativum) pada masa penyimpanan yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap Pola Faktorial (RALF) dengan faktor A adalah tepung ikan dengan 3 level penambahan tepung bawang putih (0, 1, 2 dan 3%) dan Faktor B adalah lama penyimpanan tepung ikan (1, 2, 3 dan 4 minggu). Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati dalam penelitian ini adalah Warna, Aroma, Kadar Air (KA), Kadar Abu (KA), Lemak Kasar (LK) dan Protein Kasar (PK). Hasil penelitian menunjukkan bahwa penambahan tepung bawang putih di dalam tepung ikan dengan level 0, 1, 2 dan 3% dengan lama penyimpanan yang berbeda berpengaruh nyata terhadap meningkatkan kadar air, tetapi menurunkan abu dan protein kasar. Interaksi antara level tepung bawang putih yang ditambahkan pada tepung ikan dan lama penyimpanan yang berbeda berpengaruh nyata (P˂0,05) terhadap kadar lemak kasar dan protein kasar. (Physicochemical characteristics of fish meal with garlic ( Allium sativum ) preservatives at different storage periods)  ABSTRACT . This study aimed to determine the physicochemical characteristics of fish meal fed with garlic flour ( Allium sativum ) at different storage periods. The research design used was a Factorial Complete Randomized Design (RALF) with factor A being fish flour with 3 levels of adding garlic flour (0, 1, 2 and 3%) and Factor B was the storage time of fish meal (1, 2, 3 and 4 weeks). Each treatment was repeated 3 times. The variables observed in this study were colour, aroma, water content (KA), ash content (KA), crude fat (LK) and crude protein (PK). The results showed that the addition of garlic flour in fish meal with levels 0, 1, 2 and 3% with different storage periods significantly affected water content, but reduced ash and crude protein. The interaction between the level of garlic flour added to fish meal and the different storage times significantly (P˂0.05) on crude fat and crude protein.

Karakteristik Fisiko Kimia Tepung Ikan yang Diberi Pengawet Bawang Putih (Allium sativum) pada Masa Penyimpanan yang Berbeda