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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal
Ramdan M Pomanto
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Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences

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Pengaruh Larutan Asam Alami terhadap Mutu Kimiawi Tepung Ikan Manggabai | The effect of immersion of natural acidic solution on the chemical quality characteristics of manggabai fish flour Ramdan M Pomanto; Faiza A Dali; Lukman Mile
The NIKe Journal VOLUME 4 NOMOR 3, SEPTEMBER 2016
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (119.253 KB) | DOI: 10.37905/.v4i3.5061

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman larutan belimbing wuluh (Averrhoa bilimbi L), jeruk nipis (Citrus aurantifolia Swingle) dan cuka aren (Arenga pinnata) yang mengandung asam terhadap karakteristik mutu kimiawi tepung ikan manggabai (Glossogobius giuris). Rancangan penelitian ini adalah Rancangan Acak Lengkap Tunggal (RAL) dengan 3 ulangan. Hasil analisis sidik ragam menunjukkan bahwa perendaman dengan larutan asam (belimbing wuluh, jeruk nipis dan cuka aren) memberikan pengaruh nyata terhadap karakteristik kimiawi berupa kadar air, abu tak larut asam, protein dan lemak. Secara keseluruhan, perlakuan yang menggunakan perendaman larutan jeruk nipis (T3) menghasilkan kualitas tepung ikan terbaik berdasarkan SNI dengan kadar air (2,74%), kadar abu tak larut asam (0,94%), kadar protein (40,17%) dan kadar lemak (2,15%). This study aims to determine the effect of immersion of starfruit solution (Averrhoa bilimbi L), lime (Citrus aurantifolia Swingle) and palm vinegar (Arenga pinnata) containing acid on the chemical quality characteristics of manggabai fish flour (Glossogobius giuris). The design of this study was a single Complete Random Design (CRD) with 3 replications. The results of analysis of variance showed that soaking with acidic solution (starfruit, lime juice and palm vinegar) had a significant effect on chemical characteristics such as water content, insoluble ash, acid, protein and fat. Overall, the treatment using lime solution immersion (T3) produced the best quality of fish flour based on SNI with water content (2.74%), acid insoluble ash content (0.94%), protein content (40.17%) and fat content (2.15%). Katakunci: Mutu kimiawi; tepung; ikan manggabai; Glossogobius giuris; larutan asam alami Keywords: Chemical quality; flour; Glossogobius giuris; natural acid solution
Co-Authors Faiza A Dali Lukman Mile