PENGARUH PERBEDAAN LAMA PERENDAMAN DALAM ASAP CAIR TERHADAP PERUBAHAN KOMPOSISI ASAM LEMAK DAN KOLESTEROL BELUT (Monopterus albus) ASAP

Abstract

Belut merupakan salah satu jenis ikan air tawar yang potensial untuk dikembangkan sebagai teknologi usaha pada bidang perikanan di masa mendatang. Konsumsi belut terus meningkat dari tahun ke tahun, meskipun kandungan kolesterol pada belut sangat tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam asap cair tempurung kelapa terbaik yang disinyalir dapat menurunkan kadar kolesterol pada belut asap. Materi yang digunakan pada penelitian ini adalah Belut Sawah (Monopterus albus), garam, dan air. Metode penelitian yang digunakan yaitu eksperimental laboratoris. Rancangan Percobaan yang digunakan yaitu Rancangan Acak Lengkap yang terdiri dari 4 perlakuan perbedaan lama perendaman dalam asap cair yaitu 0 menit, 15 menit, 25 menit, dan 35 menit dengan pengulangan 3 kali. Data yang diperoleh dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Beda Nyata Jujur. Hasil Penelitian menunjukkan bahwa perbedaan lama perendaman pada produk belut asap dapat menurunkan nilai kadar kolesterol dan air, serta meningkatkan nilai kadar protein, lemak, abu, dan karbohidrat.  Perbedaan lama perendaman dalam asap cair mampu memberikan perbedaan yaitu  perendaman dalam asap cair 15-35 menit pada belut asap terhadap kontrol (0 menit) memberikan perbedaan yang nyata dengan nilai kolesterol 71,10-7,95 (mg/100 g), kandungan asam lemak jenuh miristat 4,66-2,09 (% w/w), asam palmitat 20,79-25,66 (% w/w), asam stearat 12,69-25,43 (% w/w), asam lemak tak jenuh oleat 10,1-10,6 (% w/w), linoleat 7,28-9,1 (% w/w), EPA 0,52-0,84 (% w/w), kadar protein 45,34-50,78%, lemak 3,15-3,83%, air 43,42-35,96%, abu 5,47-8,76%, dan karbohidrat 0,25-0,59%. Secara umum produk belut asap ini memiliki kenampakan menarik, utuh dan rapi, warna mengkilat, rasa dan bau amis yang tersamarkan dengan tambahan asap cair sangat terasa, gurih, spesifik ikan asap, dan tekstur dagingnya kompak, tidak keras dan mudah dikonsumsi yang merupakan ciri khas produk ikan asap.

Eel is a type of fish which is potential to be adopted into new fishery technology in the future. Demands of eel keep increasing over the past few years. This market potency is promising in or outside the nation. However, the consumption of eel is still continues to increase from year to year, even though cholesterol content in the eel is very high. The purpose of this research was to figure out the impact of diiping time in coconut shell liquid smoke to decreasing cholesterol content in the smoked eel. The material used in this research were swam eel (Monopterus Albus), salt, and water with experimental laboratory research method. The experimental were used complete random draft which was consists of 4 treatments of difference dipping time in liquid smoke, which were 0, 15, 25, and 35 minutes in triplicates. The data were analyzed using ANOVA and the different between every treatment tested with Honest Different Real Test. The result showed that the different dipping time in liquid smoke in smoked eel product tends to decrease cholesterol content, water, and increase protein, fat, ash, and carbohydrate. The difference long immersion in liquid smoke between 15-35 minutes in smoked eel towards the control (0%) implied a significant difference with 5% confidence interval Cholesterol value 71,10-7,95 (mg/100 g). The content of saturated fatty were acids myristic 4,66-2,09 (% w/w), palmitic acid 20,79-25,66 (% w/w), stearic acid 12,69-25,43 (% w/w). However, unsaturated fatty acids oleic 10,1-10,6 (% w/w), linoleic 7,28 -9,1 (% w/w),  EPA 0,52-0,84 (% w/w), Protein 45,34-50,78%, fat 3,15-3,83%, water 43,42-35,96%, ash 5,47-8,76%, and carbohydrate 0,25-0,59%. Generally, this smoked eel product had an interesting appereance, complete, and well-shaped, shining color, putridtaste and odor which can be distracted by adding liquid smoke. It was really tasty specific smoked fish and with complete texture of meat, soft, and consumeable are the characteristics of smoked fish products.