Karakteristik Abon Ikan Sapu-Sapu (Pterygoplichthys pardalis) Hasil Iradiasi Sinar Gamma

Abstract

 Abstrak

Ikan sapu-sapu (Pterygoplichthys pardalis) memiliki potensi dijadikan bahan pangan alternatif karena ketersediaannya melimpah di Indonesia. Daging ikan sapu-sapu dapat dijadikan abon yang harus sesuai dengan SNI. Pengolahan abon menggunakan minyak menyebabkan abon mudah mengalami kerusakan sehingga diperlukan metode untuk memperpanjang masa simpan. Tujuan penelitian ini untuk mengetahui karakteristik abon ikan sapu-sapu hasil radiasi gamma berdasarkan analisis proksimat, jumlah mikroba, kapang, dan organoleptik melalui uji hedonik. Daging ikan sapu-sapu diolah menjadi abon lalu diiradiasi dosis 0, 5, 10, dan 15 kGy kemudian disimpan selama 30 hari pada suhu ruang. Hasil penelitian menunjukkan bahwa iradiasi sinar gamma mampu memperpanjang masa simpan abon ikan sapu-sapu selama 30 hari. Nilai gizi protein, lemak, dan jumlah mikroba abon ikan sapu-sapu yang diiradiasi sinar gamma memenuhi syarat ketetapan abon ikan sesuai dengan SNI 01–3707 tahun 1995, kecuali untuk nilai kadar air dan kadar abu abon. Iradiasi sinar gamma mampu menekan pertumbuhan mikroba dengan dosis terbaik 15 kGy. Dosis 15 kGy merupakan dosis yang paling diterima pada parameter rasa diuji organoleptik. Penelitian ini dilakukan untuk mengetahui kelayakan abon ikan sapu-sapu dengan syarat mutu abon ikan berdasarkan SNI, menentukan dosis iradiasi dalam pengawetan abon ikan sapu-sapu dan mengetahui minat konsumen terhadap abon ikan sapu-sapu.

Abstract

Armored catfish (Pterygoplichthys pardalis) has potential to be used as alternative foodstuffs because its abundant in Indonesia. Armored catfish meat can be processed into shredded in accordance with provisions SNI value so it can be consumed. Shredded cooked processed used oil that will causes stale easily, there must be a method that can extend the shelf life of shredded. The purpose of this research was to determine the characteristics of shredded fish from gamma radiation based on proximate analysis, the number of microbes, molds, and organoleptics through hedonic tests. Armored catfish meat is processed into shredded and irradiated in doses 0, 5, 10, and 15 kGy and then stored for 30 days. The parameters measured were water content, ash content, protein, fat, microbial count, mold and organoleptic test. The results showed that gamma ray irradiation was able to extend the shelf life of the shredded fish for 30 days. The nutritional value of protein, fat and the number of microbial armored catfish shredded irradiated by gamma rays meet the requirements of the nutritional of shredded fish in accordance with SNI 01–3707 of 1995, except for ash content and water content. Gamma ray irradiation can reduce microbial growth with the best dose 15 kGy. Dose 15 kGy was a significant dose of the taste parameters in the organoleptic test. This research was conducted to determine the feasibility of shredded fish with SNI requirements, to determine the dose of irradiation in preserving shredded fish and to determine consumer interest in shredded fish.