ANALISIS KADAR KOLESTEROL DAN KUALITAS IKAN LELE DUMBO (Clarias gariepinus) ASAP MENGGUNAKAN ASAP CAIR BERBEDA

Abstract

Ikan lele dumbo merupakan salah satu jenis ikan air tawar yang potensial untuk dikembangkan tetapi diprediksikan kandungan kolesterol dalam ikan lele tinggi, pakan ikan lele yaitu limbah telur dan telur mengandung kolesterol tinggi. Penelitian ini bertujuan mengetahui pengaruh perbedaan asap cair untuk menurunkan kadar kolesterol. Penelitian ini menggunakan 4 perlakuan perbedaan asap cair yaitu tanpa asap cair (kontrol), asap cair tempurung kelapa, bonggol jagung, dan kombinasi keduanya dengan pengulangan 3 kali. Ikan asap dianalisa hasil kadar kolesterol, komposisi asam lemak, kadar air, kadar lemak, dan uji organoleptik. Hasil penelitian menunjukan bahwa perbedaan asap cair (tempurung kelapa, bonggol jagung, kombinasi keduanya) berpengaruh nyata (P <0,05) terhadap kadar kolesterol, kadar air, dan kadar lemak. Perbedaan asap cair berpengaruh nyata (P <0,05) terhadap kadar kolesterol, penurunan terendah terjadi pada asap cair bonggol jagung sebesar 22,12% (44,98±2,24) mg/100gram, sedangkan penurunan tertinggi terjadi pada asap cair tempurung kelapa sebesar 42,41% (24,69±3,83). Berdasarkan nilai organoleptik asap cair bonggol jagung adalah yang paling efektif untuk kualitas organoleptik.

African catfish is freshwater fish which is potential to be developed however it is predicted high content  of cholesterol due to their feed. This phenomenon caused by catfish feed, egg waste. This study aimed to determine the effect of different liquid smoke to reduce cholesterol level contained in catfish. Catfish smoke were is Completely Random Design consisting of 4 different liquid smoke treatments i.e. without liquid smoke (control), liquid smoke coconut shell, corncob, and a combination of both in triplicates. All treatment were analyzed for  cholesterol, fatty acids composition, water content, lipid content, and organoleptic test. The result showed that the different liquid smoke (coconut shell, corn cob, and a combination) significantly different (p <0.05) to cholesterol levels, moisture content, and lipid content. Different liquid smoke was able to significantly reduce (p <0.05) cholesterol level, the lowest decrease showed on liquid smoke corncorb at 22,12 % while the highest decreased showed in liquid smoke coconut shell at 42,41 %. Based on organoleptic value corncob liquid smoke is the most effective for organoleptic quality.