Pengaruh Perbandingan Sauerkraut dengan Air Kelapa dan Waktu Pengukusan Terhadap Mutu Bekasam Instan Ikan Mujair (Oreochromis mosammabicus)

Abstract

The purpose of this study was to determine the effect of ratio of sauerkraut with coconut water and steaming time on the quality of instant bekasam of mujair fish. This study used completely randomized design with two factors, i.e ratio of sauerkraut with coconut water (K) : (40%:60% ; 30%:70% ; 20%:80% ; 10%:90%) and steaming time (P) : (5 minutes, 10 minutes, 15 minutes, 20 minutes). Parameters analyzed were moisture content, ash content, protein content, pH values, total acid, total microbes, hedonic values of flavour and taste, score values of color, taste, and texture. Ratio of sauerkraut with coconut water gave highly significant effect on protein content, pH values, total microbes, and score values of taste. Steaming time gave highly significant effect on moisture content, protein content, pH values, total microbes, score values of color, taste, and texture. Interactions of the two factors had highly significant effect on pH values. Ratio of sauerkraut with coconut water with consentration of 40%:60% and 5 minutes of steaming produced the best quality of instant bekasam of mujair fish.

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sauerkraut dengan air kelapa dan waktu pengukusan terhadap mutu bekasam instan ikan mujair (Oreochromis mossambicus). Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu perbandingan sauerkraut dengan air kelapa (K) : (40%:60% ; 30%:70% ; 20%:80% ; 10%:90%) dan waktu pengukusan (P) : (5 menit, 10 menit, 15 menit, 20 menit). Parameter yang dianalisa adalah kadar air, kadar abu, kadar lemak, kadar protein, nilai pH, total asam, total mikroba, nilai hedonik aroma dan rasa, nilai skor warna, rasa, dan tekstur. Perbandingan sauerkraut dengan air kelapa memberikan pengaruh berbeda sangat nyata terhadap kadar protein, nilai pH, total mikroba, dan nilai skor rasa. Waktu pengukusan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, nilai pH, total mikroba, nilai skor warna, rasa, dan tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai pH. Perbandingan sauerkraut dengan air kelapa 40%:60% dan waktu pengukusan 5 menit memberikan pengaruh yang terbaik untuk mutu bekasam instan ikan mujair.