Author

Rieny Sulistijowati S.

Subject

- Perikanan

Abstract

ABSTRAK Penelitian ini dilakukan dengan tujuan untuk mengetahui penghambatan kemunduran mutu ikan nila (Oreochromis niloticus) segar secara organoleptik yang diawetkan dengan menggunakan larutan daun matoa (Pometia pinnata). Perlakuan yang diberikan yaitu ada 3 taraf yaitu kosentrasi 5%, 10% dan 15%. Analisis data menggunakan data Probability panelis. Berdasarkan hasil penelitian menunjukkan bahwa penggunaan larutan daun matoa dengan kosentrasi 15% mampu mempertahankan mutu ikan nila segar selama penyimpanan 12 jam secara organoleptik mutu hedonik dengan kreteria kenampakan mata dinilai oleh 60% panelis bola mata rata, kornea dan pupil jernih, agak mengkilap spesifik jenis ikan, Insang 60% panelis menilai warna insang merah tua atau coklat kemerahan, kurang cemerlang dengan sedikit lendir transparan, Lendir dikatakan oleh 56% panelis yaitu lapisan lendir mulai agak keruh, Daging masih dinilai baik karena 40% panelis mengatakan bahwa sayatan daging cemerlang spesifik jenis, jaringan daging kuat, Bau yang dikatakan oleh 60% panelis yaitu masih termasuk segar, spesifik jenis kurang, dan tekstur masih dapat diterima karena padat, kompak, elastis. Kata kunci: Pometia pinnata, Orechromis niloticus, Mutu Organoleptik ABSTRACT This research was conducted with the aim to determine the inhibition of organoleptic quality decline of fresh tilapia (Oreochromis niloticus) preserved using a matoa leaf solution (Pometia pinnata). Perlakuan yang diberikan yaitu ada 3 taraf yaitu kosentrasi 5%, 10% dan 15%. Analisis data menggunakan data Probability panelis. Based on the results of the study showed that the use of a solution of matoa leaves with a concentration of 15% was able to maintain the quality of fresh tilapia for 12 hours storage organoleptically hedonic quality with the appearance of eye criteria assessed by 60% panelists flat eyeball, cornea and clear pupils, shiny specific species of fish , 60% of panelists judged the color of dark red or reddish brown gills, less brilliant with a little transparent mucus, Slime was said by 56% of panelists ie the mucous layer began to become slightly turbid, the flesh was still considered good because 40% of panelists said that the specific type of brilliant flesh incision, strong meat tissue, Odor said by 60% of panelists that is still included fresh, lack specific species, and texture is still acceptable because it is dense, compact, elastic. Keywords: Pometia pinnata, Orechromis niloticus, Organoleptic Quality

Publisher

Jurusan THP FPIK UNG

Contributor

-

Publish

2019

Material Type

ARTIKEL

Right

-