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EFEKTIVITAS PENAMBAHAN ASAP CAIR TERHADAP MUTU BAKSO IKAN KAMBING-KAMBING (Abalistes stellaris)

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  • 2017, Seminar Nasional Multidisiplin Ilmu
  • AGS, Dwi Apriliani

Abstract

Bakso ikan merupakan salah satu olahan yang digemari oleh masyarakat. Kelemahan dari bakso ikan adalah cepat mengalami kemunduran mutu yang disebabkan oleh pertumbuhan bakteri pembusuk selama masa simpan. Asap cair merupakan salah satu pengawet alami yang berfungsi sebagai penghambat pertumbuhan bakteri. Penyimpanan dengan suhu dingin dilakukan untuk menghambat pertumbuhan bakteri. Penelitian ini bertujuan untuk mengetahui efektivitas penambahan asap cair terhadap mutu bakso ikan kambing-kambing (Abalistes stellaris) dengan pengujian Angka Lempeng Total dan Salmonella, dengan konsentrasi penambahan asap 1%, 3%, dan 5% serta lama penyimpanan 0, 10, 20, 30 hari. Hasil penelitian menunjukkan bahwa penambahan asap cair 1%, 3% dan 5% memberikan pengaruh yang berbeda nyata terhadap ALT (p> 0,05) dan tidak berbeda nyata terhadap Salmonella (p<0,05). Jumlah ALT selama penyimpanan 0, 10, 20, dan 30 hari pada bakso ikan penambahan asap cair 1% sebesar 2,0 x 102; 1,85 x 103; 4,08 x 103 dan 4,3 x 104, asap cair 3% sebesar 1,5 x 102; 4,3 x 102; 10 x 103 dan 1,8 x 104, asap cair 5% sebesar 28; 7,5 x 101; 2,6 x 102 dan 4,0 x 103. Hasil uji Salmonella hari ke 0,10, 20, 30 dengan penambahan asap cair 1%, 3% dan 5% adalah negatif.

Suggested Citation

  • 2017, Seminar Nasional Multidisiplin Ilmu & AGS, Dwi Apriliani, 2017. "EFEKTIVITAS PENAMBAHAN ASAP CAIR TERHADAP MUTU BAKSO IKAN KAMBING-KAMBING (Abalistes stellaris)," INA-Rxiv 26ukf, Center for Open Science.
    • Handle: RePEc:osf:inarxi:26ukf
    DOI: 10.31219/osf.io/26ukf
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