PENGUJIAN MIKROBIOLOGI FILLET IKAN BANDENG PADA PENYIMPANAN SUHU REFRIGERATOR (Microbiology Testing of milk fish Fillet on Refrigerator Storage)

Abstract

Abstract

Many milkfish fish consumed by society, but there are some people who are less fond of fish due to the large number of milkfish spines present on the fish whitefish. One of the alternatives offered, namely in the form of milkfish fillets. The purpose of this research is to know the best results on the treatment of Chitosan concentration and long storage on a storage temperature of refrigerator to the quality of physical, chemical and organoleptik fish fillet banding. The study use a factorial completely randomized Design with two-factor and 2 replications. The first Factor concentration of Chitosan (b/v), consisting of: C1 = C2 = 0%, 1%, 2% and C3 = C4 = 3% and the second Factor prolonged storage consisting of: P1 = P2 = 0 days, 4 days, 8 days = P3 and P4 = 12 days. Based on the results of the chemical analysis, microbiology and organoleptic obtained the best concentration of Chitosan treatment combination 2% can prolong the save milkfish fillet on the temperature of the refrigerator for storage 8 days produce milkfish fillet with criteria water content 76,2250%, water activity 0.85% pH 5.86, , total microbial 4,6845 log CFU/g of the test shows negative Postma, (-) (milkfish fillet has not experienced canker). The average results of organoleptic scooring showed the highest value of the texture of 2.90 (somewhat hard), the scent of 3.30 (acid) and color of 2.95 (white is rather dull, there is very little streaks).

Keyword : milkfish, fillet, chitosan

Abstrak

Ikan bandeng banyak dikonsumsi oleh masyarakat, namun ada sebagian masyarakat yang kurang menyukai ikan bandeng dikarenakan banyaknya duri yang terdapat pada ikan bandeng. Salah satu alternatif yang ditawarkan yaitu ikan bandeng dalam bentuk fillet.Tujuan dari penelitian ini adalah mengetahui hasil terbaik pada perlakuan konsentrasi Chitosan dan lama penyimpanan pada penyimpanan suhu refrigerator terhadap kualitas fisik, kimia dan organoleptik fillet ikan bandeng. Penelitian ini adalah menggunakan Rancangan acak lengkap ( RAL ) pola faktorial dua faktor dengan 2 kali ulangan Faktor I Konsentrasi Chitosan (b/v) yang terdiri atas: C1 = 0 %, C2 = 1 %, C3 = 2 % dan C4 = 3 % dan Faktor II Lama penyimpanan yang terdiri atas: P1 = 0 hari, P2 = 4 hari, P3 = 8 hari dan P4 = 12 hari. Berdasarkan hasil analisa kimiawi, mikrobiologi dan organoleptik didapatkan kombinasi perlakuan terbaik konsentrasi Chitosan 2% dapat memperpanjang masa simpan fillet ikan bandeng pada suhu refrigerator selama penyimpanan 8 hari menghasilkan fillet ikan bandeng dengan kriteria kadar air 76,2250%, aktivitas air 0,85%, pH 5,86, total mikroba 4,6845 log CFU/gr, uji Postma menunjukkan negatif (-) (fillet ikan bandeng belum mengalami kebusukan). Hasil rata-rata uji organoleptik scooring menunjukkan nilai tertinggi terhadap tekstur 2,90 (agak keras), aroma 3,30 (asam) dan warna 2,95 (putih agak kusam,terdapat sedikit bercak).

Kata kunci : bandeng, fillet, chitosan