PENGARUH KONSENTRASI ASAP CAIR TERHADAP KUALITAS DAN KADAR KOLESTEROL BELUT (Monopterus albus) ASAP

Hanggoro Dwi Hutomo, Fronthea Swastawati, Laras Rianingsih

Abstract


Belut merupakan salah satu jenis ikan air tawar yang potensial untuk dikembangkan sebagai teknologi usaha pada bidang perikanan di masa mendatang. Konsumsi belut masih dikatakan rendah karena tingginya kandungan kolesterol pada belut. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi asap cair yang disinyalir dapat menurunkan kadar kolesterol yang terdapat pada belut asap terhadap mutu produknya berdasarkan sifat kimia fenol dan nilai proksimat (air, abu, lemak, protein, dan karbohidrat), serta nilai organoleptik dan hedonik. Hasil Penelitian menunjukkan bahwa penambahan konsentrasi asap cair  sebanyak (5%, 10%, 15%) pada produk belut asap dapat menurunkan nilai kadar kolesterol, protein, lemak, air, dan menaikan nilai kadar fenol, abu, dan karbohidrat. Dari segi kimiawi penambahan asap cair 5-15% pada belut asap terhadap kontrol (0%) memberikan perbedaan yang nyata dengan nilai fenol 147-289.66 (ppm), kolesterol 59.84-5.33 (mg/100gram), protein 69.17-63.50%, lemak 4.86-6.81%, air 75.21-69.62%, abu 9.59-13.66%, dan karbohidrat 0.52-0.78%. Berdasarkan nilai uji organoleptik dan hedonik untuk parameter rupa/warna, aroma, rasa dan tekstur terhadap belut asap yang disukai panelis adalah belut dengan penambahan konsentrasi asap cair 5-15% dengan nilai organoleptik 8.03- 8.17 (layak dikonsumsi), serta nilai hedonik 7.47-7.82 (disukai). 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. However, the consumption of eel is still low due to its high content of cholesterol.The purpose of this research is to figure out the impact of liquid smoke concentration which said to be able to decrease cholesterol content in the smoke eel towards the product quality based on fenol chemical characteristic and proximate value (water, ash, fat, protein, carbohydrate), and alsi organoleptic and hedonic value.The result shows that the increment of liquid smoke concentration to 5,10,15% in smoked eel product tends to decrease cholesterol content, water, and increase fenol content, protein, fat, ash, and carbohydrate. Chemically, the increment of liquid smoke between 5-15% in smoked eel towards the control (0%) implies a significant difference with fenol value of 147-289.66 (ppm). Cholesterol 59.84-5.33 (mg/100gram), protein 69.17-63.50%, fat 4.86-6.81%, water 75.21-69.62%, ash 9.59-13.66%, and carbohydrate 0.52-0.78%. Based on organoleptic and hedonic test value, the expected shape, color, smell and taste  parameter in smoked eel is the one with concentration increment of liquid smoked between 5-15 with organoleptic value of 8.03-8.17 (consumeable) and the hedonic value of 7.47-7.82 (expected). Generally, this smoked eel product have an interesting appereance, complete, and well-shaped, shining color, puridtaste and odor which can be distracted by adding liquid smoke. It's really tasty specific smoked fish and with complete texture of meat, soft, and consumeable are the characteristics of smoked fish products.


Keywords


Asap Cair; Kolesterol; Fenol; Proksimat; Belut

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