PENGUJIAN KUALITAS KIMIAWI (KADAR AIR, KADAR GARAM, PROTEIN) DAN ORGANOLEPTIK IKAN SEPAT RAWA

(Trichogaster trichopterus) KERING DI LOKASI DESA MAKMUR DAN DESA SUNGAI BATANG KABUPATEN BANJAR

TESTING OF CHEMICAL QUALITY (WATER LEVEL, SALT LEVEL, PROTEIN) AND TWO-SPOT GURAMI ORGANOLEPTIC

(Trichogaster trichopterus) DRY IN THE LOCATION OF THE MAKMUR VILLAGE AND THE SUNGAI BATANG VILLAGE BANJAR DISTRICT

Syarifullah¹⁾, Juhana Suhanda²⁾, Iin Khusnul Khotimah³⁾

Fakultas Perikanan dan Kelautan Progam Studi Teknologi Hasil Perikanan, Universitas Lambung Mangkurat, Jalan A. Yani Km 36,5 Simpang 4, Banjarbaru, Indonesia

email : syarif.desaide77@gmail.com

ABSTRAK

Ikan sepat rawa (Trichogaster trichopterus) adalah jenis ikan air tawar yang banyak dijumpai di daerah Kalimantan Selatan, tergolong ikan yang memiliki kandungan gizi dan nilai energi yang cukup tinggi. Ikan kering adalah salah satu diversifikasi pengolahan hasil perikanan, berupa ikan dalam bentuk utuh atau disiangi atau tanpa perlakuan (seperti perebusan, pemasakan, dan lain-lain), dengan prinsip penggaraman dan pengeringan. Pengolahan ikan kering dilakukan melalui beberapa tahapan yaitu , pencucian I, penyiangan, pencucian II, penggaraman, pencucian III, penirisan, penjemuran. Tujuan dari penelitian adalah untuk mengetahui kualitas kimiawi dan organoleptik hasil pengolahan di Desa Makmur dan Desa Sungai Batang Kabupaten Banjar. Rancangan Acak Kelompok digunakan dengan 3 jenis perlakuan, yaitu perlakuan O adalah sampel kontrol , A adalah sampel Desa Makmur dan B adalah sampelDesa Sungai Batang. Hasil penelitian uji kimia perbedaan lokasi desa pengambilan sampel ikan sepat rawa kering (kontrol, Sungai Batang dan Makmur) tidak berpengaruh terhadap hasil perhitungan kadar air, kadar protein, kadar garam dan penilaian organoleptik spesifikasi (rasa, tekstur dan jamur), tetapi berpengaruh pada spesifikasi kenampakan dan bau. Berdasarkan SNI 2721-1:2009 standar mutu ikan asin kering untuk hasil perhitungan uji kimia (kadar air, kadar protein, kadar garam) dan penilaian organoleptik spesifikasi (kenampakan, bau, rasa, tekstur dan jamur) telah memenuhi standar SNI.

Kata kunci :Ikan sepat rawa, uji kimiawi, organoleptik, ikan sepat rawa kering.

ABSTRACK

Two-spot gurami (Trichogaster trichopterus) is a type of freshwater fish that is often found in the area of ??South Kalimantan, classified as fish that have a high nutrient content and energy value. Dried fish is one of the diversifications in processing fishery products, in the form of fish in the form of whole or weeded or without treatment (such as boiling, cooking, etc.), with the principle of salting and drying. Dry fish processing is carried out through several stages, namely, washing I, weeding, washing II, salting, washing III, draining, drying. The purpose of this study was to determine the chemical and organoleptic quality of the processing results in Makmur Village and Sungai Batang Village, Banjar Regency. Randomized Block Design was used with 3 types of treatment, namely treatment O was a control sample, A was a sample of Makmur Village and B was a sample of Sungai Batang Village. Chemical test results of the differences in the location of the village of dry Three spot gourami sampling (control, Sungai Batang and Makmur) did not affect the results of the calculation of water content, protein content, salt content and organoleptic assessment specifications (taste, texture and mushrooms), but affected the specifications appearance and smell. Based on SNI 2721-1: 2009 dried salted fish quality standards for the results of chemical test calculations (water content, protein content, salt content) and organoleptic assessment specifications (appearance, odor, taste, texture and fungus) have fulfilled SNI standards.

Key words: Two-spot gurami, chemical test, organoleptic, dry two-spot gurami.