Open AccessPENGARUH PENAMBAHAN DAUN KUSAMBI (Schleichera oleosa) DAN DAUN KEDONDONG (Spondias pinnata) TERHADAP KUALITAS IKAN KEMBUNG (Rastrelliger kanagurta) PINDANG
Author(s) -
Setiani Setiani,
Moh Nuh Ibrahim,
Kobajashi Togo Isamu
Publication year - 2019
Publication title -
jurnal fish protech
Language(s) - English
Resource type - Journals
ISSN - 2621-1475
DOI - 10.33772/jfp.v2i1.6461
Subject(s) - food science , chemistry , horticulture , biology
AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daun kusambi dan kedondong terhadap kualitas organoleptik, kamdungan kimia, dan kandungan total mikroba pada ikan kembung pindang. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu dengan variasi penambahan daun kusambi (K) dan daun kedondong (D) dan ikan (I) yang berbeda dimana perlakuan ID (300g I : 5g D), IK (300g I : 5g K) dan IDK (300g I : 5g D). Kandungan air dan protein di uji menggunakan metode AOAC dan kandungan total mikroba di uji menggunakan TPC. Hasil uji kandungan kadar air tertinggi terdapat pada perlakuan IDK 64,75% , hasil uji kandungan kadar protein tertingi terdapat pada perlakuan ID 26,34% dan hasil uji TPC (Total Plate Count ) IK 8,87x105 CFU/ml. Hasil penelitian ini menunjukan bahwa tidak terdapat pengaruh nyata pada kandungan kadar air dan uji TPC dan terdapat pengaruh nyata terhadap kandungan protein pada ikan kembung pindang pada setiap perlakuan.Kata kunci: Ikan kembung (Rastrelliger Kanagurta), ikan pindang, kandungan kimia, TPC AbstractThis study aims to determine the effect of the addition of kusambi and kedondong leaves on organoleptic quality, chemical content, and total microbial content in pindang mackerel. This study used a Completely Randomized Design (CRD) consisting of theree treatments addition of kusambi leaves (K) and kedondong leaves (D) and different fish (I) where ID treatment (300g I: 5g D), IK ( 300g I: 5g K) and IDK (300g I : 5g D). Water and protein contents were tested by the AOAC method and the total microbial content was tested by the TPC. The highest water content test results found in the treatment IDK 64.75%, the results of the highest protein content test results found in the treatment ID 26.34% and the results of the TPC (Total Plate Count) test IK 8,87x105CFU/ml. The results of this study showed that there was no significant effect on the content of water content and TPC test and there was a significant effect on the protein content of pindang mackerel I neach treatment. Key words: Mackerel (Rastrelliger kanagurta.), pindang fish, chemical content, TPC