Pengaruh Variasi Waktu Simpan terhadap Kadar Protein pada Ikan Tongkol

Maulidiyah Salim, Linda Triana

Abstract


Abstract: Fish is one of the sources of animal protein with the nutrients such as protein, lipid and other minerals. People generally save fish in the freezer so that it won’t decay. This research was aimed to analyze the effect of storage time variation with protein level in mackerel tuna. This research was an quasi-experiment research where the results had been analyzed by using regression test. Samples used in this research were fresh mackerel tuna based on visual criteria and their weight about ± 1000 grams. The chosen samples with purposive sampling technic and 4 times replication so total samples were 24. The method using for protein testing was Kjeldahl Method. Results of the research obtained the average of protein level in fresh mackerel tuna amount as 24,52%, 2-day-froze mackerel tuna fish amount as 22,05%, 4-day-froze mackerel tuna 20,29%, 6-day-froze mackerel tuna 18,45% and 8-day froze mackerel tuna 16,03%. The result of regression test showed that there were no significant effect between 2 days storage time variation (p=0,290), 4 days (p=0,242), 6 days (p=0,485) and 8 days (p=0,059) with the protein level of mackerel tuna.


Abstrak: Ikan merupakan salah satu sumber protein hewani dengan kandungan gizi seperti protein, lemak, dan mineral lainnya. Masyarakat umumnya menyimpan ikan dalam freezer agar tidak mengalami pembusukan. Penelitian ini bertujuan untuk menganalisis pengaruh variasi waktu simpan dengan kadar protein pada ikan tongkol. Penelitian ini merupakan penelitian eksperimental semu dimana hasil penelitian dianalisis dengan menggunakan uji regresi. Sampel yang digunakan adalah ikan tongkol yang segar secara visual dan memiliki berat ±1000 gr. Sampel diperoleh dengan teknik purposive sampling dan dilakukan replikasi sebanyak 4 kali sehingga diperoleh 24 sampel. Metode yang digunakan untuk pemeriksaan protein adalah metode Kjeldahl. Hasil penelitian menunjukkan diperoleh rata-rata kadar protein pada ikan tongkol segar sebesar 24,52%, ikan tongkol beku hari ke-2 sebesar 22,05%, ikan tongkol beku hari ke-4 20,29%, ikan tongkol beku hari ke-6 18,45% dan ikan tongkol beku hari ke-8 16,03%. Hasi uji regresi menunjukkan tidak ada pengaruh yang nyata antara variasi waktu simpan 2 hari (p=0,290), 4 hari (p=0,242), 6 hari (p=0,485) dan 8 hari (p=0,059) terhadap kadar protein ikan tongkol.


Keywords


Variasi Waktu; Kadar Protein; Ikan Tongkol

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