BibTex Citation Data :
@article{JPBHP5030, author = {Mimin Sugiarti and Apri Anggo and Putut Riyadi}, title = {EFEK PERENDAMAN PADA SUHU UNDERCOOKING DAN METODE COOKING TERHADAP PENGURANGAN KADAR FORMALIN PADA CUMI – CUMI (Loligo sp.)}, journal = {Jurnal Pengolahan dan Bioteknologi Hasil Perikanan}, volume = {3}, number = {2}, year = {2014}, keywords = {Undercooking; Cooking; Cumi-cumi; Formalin}, abstract = { Kasus penanganan ikan segar dengan menggunakan bahan kimia berbahaya (formalin) masih marak ditemukan di kalangan masyarakat, maka diperlukan cara penanganan ikan segar yang aman bagi masyarakat yaitu dengan alternatif penanganan yang mudah dan efisien. Tujuan dari penelitian ini untuk mengetahui efek perendaman pada suhu undercooking dengan suhu berbeda dan metode cooking dengan mengukus, merebus dan menggoreng sebagai pereduksi formalin pada cumi – cumi segar ( Loligo sp.). Materi yang digunakan dalam penelitian ini adalah cumi – cumi segar. Hasil penelitian pendahuluan diperoleh waktu terbaik yaitu 60 menit. Metode penelitian yang digunakan yaitu eksperimental laboratories dengan dua tahap penelitian, untuk penelitian utama tahap I menggunakan Rancangan Acak Lengkap (RAL). Metode penelitian tahap I yaitu dengan merendam cumi-cumi dalam formalin konsentrasi 2% selama 1 jam dan dilanjutkan dengan perendaman pada suhu undercooking (tanpa perendaman, 27 o C, 40 o C dan 60 o C) selama 60 menit. Penelitian utama tahap II yaitu metode cooking menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan rebus, kukus dan goreng. Hasil penelitian utama tahap I diperoleh hasil nilai organoleptik perlakuan tanpa perendaman, suhu 27 o C, 40 o C dan 60 o C berturut-turut adalah6,34<µ<6,38; 7,80<µ<7,83; 6,40<µ<6,42 dan 6,06<µ<6,07 nilai asymp (P<0,05) menunjukkan perbedaan yang nyata. Pengurangan kadar formalin :8,33%; 28,63%; 30,46% dan 47,72%. Kadar protein 17,29%; 34,31%; 41,84% dan 51,61%. Nilai pH : 6,65; 6,95; 7,12 dan 6,96. Nilai tekstur : 1,38 mm/g.dt; 2,83 mm/g.dt; 7,72 mm/g.dt dan 8,23 mm/g.dt nilai asymp (P<0,05) menunjukkan perbedaan yang nyata. Hasil penelitian utama tahap II diperoleh hasil nilai organoleptik proses rebus, kukus dan goreng berturut-turut adalah 8,15<µ<8,20; 8,38<µ8,42 dan 8,51<µ<8,54 nilai asymp (P<0,05) menunjukkan perbedaan yang nyata. Hasil akhir kadar formalin : 0,044 ppm; 0,584 ppm dan 1,117 ppm. Kadar protein 5,67%; 6,07% dan 4,08%. Kadar air : 24,19%; 16,03% dan 8,19%. Nilai tekstur 1,62 mm/g.dt; 1,30 mm/g.dt dan 0,58 mm/g.dt nilai asymp (P<0,05) menunjukkan perbedaan yang nyata. Fresh fish handling with harmful chemicals (formaldehyde) is still found among people. The purpose of this study was to determine the effect of immersing on undercooking temperature with different time and temperature and cooking methods, were steamed, boiled, and fried to reduce formaldehyde in fresh squid ( Loligo sp.). Materials used in this research was fresh squid. Result of pre-research showed 60 minutes was the optimum time. Research method used was experimental laboratories with two research phases, first phase of the main research used was completely randomized design. First phase research was immersing fresh squid in 2% formaldehyde for 1 hour, subsequently in undercooking temperature (without immersion, 27 o C, 40 o C and 60 o C) for 60 minutes. Second phase of the main research used was randomized block design with steamed, cooked, and fried treatments. Results of the main research obtained were organoleptic score without immersion, 27 o C, 40 o C and 60 o C temperature, respectively 6,34<µ<6,38; 7,80<µ<7,83; 6,40<µ<6,42 and 6,06<µ<6,07. Asymp value (P<0,05) showed significant effect. Reduction of formaldehyde content was respectively 8,33%; 28,63%; 30,46% and 47,72%. Meanwhile, protein content was respectively 17,29%; 34,31%; 41,84% and 51,61%. pH value : 6,65; 6,95; 7,12 and 6,96. Texture value : 1,38 mm/g.s; 2,83 mm/g.s; 7,72 mm/g.s and 8,23 mm/g.s. Asymp value (P<0,05) showed significant effect. Results of second phase research obtained were organoleptic score with steamed, cooked, and fried treatments, respectively 8,15<µ<8,20; 8,38<µ8,42 and 8,51<µ<8,54. Final results of formaldehyde content : 0,044 ppm; 0,584 ppm and 1,117 ppm. Protein content 5,67%; 6,07% and 4,08%. Water content : 24,19%; 16,03% and 8,19%. Meanwhile, texture value 1,62 mm/g.s; 1,30 mm/g.s and 0,58 mm/g.s. Asymp value (P<0,05) showed significant effect. }, issn = {2442-4145}, pages = {90--98} url = {https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/5030} }
Refworks Citation Data :
Kasus penanganan ikan segar dengan menggunakan bahan kimia berbahaya (formalin) masih marak ditemukan di kalangan masyarakat, maka diperlukan cara penanganan ikan segar yang aman bagi masyarakat yaitu dengan alternatif penanganan yang mudah dan efisien. Tujuan dari penelitian ini untuk mengetahui efek perendaman pada suhu undercooking dengan suhu berbeda dan metode cooking dengan mengukus, merebus dan menggoreng sebagai pereduksi formalin pada cumi – cumi segar (Loligo sp.). Materi yang digunakan dalam penelitian ini adalah cumi – cumi segar. Hasil penelitian pendahuluan diperoleh waktu terbaik yaitu 60 menit. Metode penelitian yang digunakan yaitu eksperimental laboratories dengan dua tahap penelitian, untuk penelitian utama tahap I menggunakan Rancangan Acak Lengkap (RAL). Metode penelitian tahap I yaitu dengan merendam cumi-cumi dalam formalin konsentrasi 2% selama 1 jam dan dilanjutkan dengan perendaman pada suhu undercooking (tanpa perendaman, 27oC, 40oC dan 60oC) selama 60 menit. Penelitian utama tahap II yaitu metode cooking menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan rebus, kukus dan goreng. Hasil penelitian utama tahap I diperoleh hasil nilai organoleptik perlakuan tanpa perendaman, suhu 27oC, 40oC dan 60oC berturut-turut adalah6,34<µ<6,38; 7,80<µ<7,83; 6,40<µ<6,42 dan 6,06<µ<6,07 nilai asymp (P<0,05) menunjukkan perbedaan yang nyata. Pengurangan kadar formalin :8,33%; 28,63%; 30,46% dan 47,72%. Kadar protein 17,29%; 34,31%; 41,84% dan 51,61%. Nilai pH : 6,65; 6,95; 7,12 dan 6,96. Nilai tekstur : 1,38 mm/g.dt; 2,83 mm/g.dt; 7,72 mm/g.dt dan 8,23 mm/g.dt nilai asymp (P<0,05) menunjukkan perbedaan yang nyata. Hasil penelitian utama tahap II diperoleh hasil nilai organoleptik proses rebus, kukus dan goreng berturut-turut adalah 8,15<µ<8,20; 8,38<µ8,42 dan 8,51<µ<8,54 nilai asymp (P<0,05) menunjukkan perbedaan yang nyata. Hasil akhir kadar formalin : 0,044 ppm; 0,584 ppm dan 1,117 ppm. Kadar protein 5,67%; 6,07% dan 4,08%. Kadar air : 24,19%; 16,03% dan 8,19%. Nilai tekstur 1,62 mm/g.dt; 1,30 mm/g.dt dan 0,58 mm/g.dt nilai asymp (P<0,05) menunjukkan perbedaan yang nyata.
Fresh fish handling with harmful chemicals (formaldehyde) is still found among people. The purpose of this study was to determine the effect of immersing on undercooking temperature with different time and temperature and cooking methods, were steamed, boiled, and fried to reduce formaldehyde in fresh squid (Loligo sp.). Materials used in this research was fresh squid. Result of pre-research showed 60 minutes was the optimum time. Research method used was experimental laboratories with two research phases, first phase of the main research used was completely randomized design. First phase research was immersing fresh squid in 2% formaldehyde for 1 hour, subsequently in undercooking temperature (without immersion, 27oC, 40oC and 60oC) for 60 minutes. Second phase of the main research used was randomized block design with steamed, cooked, and fried treatments. Results of the main research obtained were organoleptic score without immersion, 27oC, 40oC and 60oC temperature, respectively 6,34<µ<6,38; 7,80<µ<7,83; 6,40<µ<6,42 and 6,06<µ<6,07. Asymp value (P<0,05) showed significant effect. Reduction of formaldehyde content was respectively 8,33%; 28,63%; 30,46% and 47,72%. Meanwhile, protein content was respectively 17,29%; 34,31%; 41,84% and 51,61%. pH value : 6,65; 6,95; 7,12 and 6,96. Texture value : 1,38 mm/g.s; 2,83 mm/g.s; 7,72 mm/g.s and 8,23 mm/g.s. Asymp value (P<0,05) showed significant effect. Results of second phase research obtained were organoleptic score with steamed, cooked, and fried treatments, respectively 8,15<µ<8,20; 8,38<µ8,42 and 8,51<µ<8,54. Final results of formaldehyde content : 0,044 ppm; 0,584 ppm and 1,117 ppm. Protein content 5,67%; 6,07% and 4,08%. Water content : 24,19%; 16,03% and 8,19%. Meanwhile, texture value 1,62 mm/g.s; 1,30 mm/g.s and 0,58 mm/g.s. Asymp value (P<0,05) showed significant effect.
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