PENGARUH PENAMBAHAN TEPUNG TEMPE DAN LAMA PENYIMPANAN TERHADAP TOTAL BAKTERI DAN DAYA TERIMA FILLET KAKAP PUTIH (Lates calcarifer)

PUSPA, YUNITA RATIH (2004) PENGARUH PENAMBAHAN TEPUNG TEMPE DAN LAMA PENYIMPANAN TERHADAP TOTAL BAKTERI DAN DAYA TERIMA FILLET KAKAP PUTIH (Lates calcarifer). Undergraduate thesis, Diponegoro University.

[img]
Preview
PDF - Published Version
19Kb

Official URL: http://www.fkm.undip.ac.id

Abstract

Fillet kakap putih adalah salah satu olahan ikan laut yang cocok untuk media pertumbuhan mikroorganisme yang tidak dikehendaki. Masa simpan fillet dapat diperpanjang dengan penambahan zat tertentu yaitu dengan penambahan tepung tempe. Di dalam tepung tempe terdapat senyawa glikoprotein yang merupakan zat antibakteri yang dapat menghambat pertumbuhan bakteri. Selain itu, fillet kakap putih dengan penambahan tepung tempe dapat meningkat cita rasanya sehingga baik untuk dikonsumsi. Tujuan penelitian ini adalah mengetahui pengaruh penambahan tepung tempe dan lama penyimpanan terhadap total bakteri dan daya terima fillet kakap putih. Jenis penelitian yang digunakan adalah penelitian eksperimen dengan rancangan penelitian faktorial. Pemeriksaan total bakteri dengan metode hitungan cawan dan dianalisis dengan One Way Anova serta dilakukan uji LSD (Least Significant Different). Sedangkan penilaian hasil daya terima diuji dengan Friedman Test. Prosedur penelitian ini adalah fillet kakap putih diberi penambahan tepung tempe 0%, 25%, 50%, 75%, dan disimpan selama 0 jam, 6 jam, 12 jam, 18 jam, dan 24 jam. Hasil pemeriksaan total bakteri berdasarkan pengaruh penambahan tepung tempe, tertinggi pada tepung tempe 0% sebesar 0,54 X 107 koloni/g dan terendah pda tepung tempe 75% sebesar 0,09 X 107 koloni/g; berdasarkan pengaruh lama penyimpanan, hasil tertinggi pada lama simpan 24 jam sebesar 6,02 X 107 koloni/g dan terendah pada lama simpan 0 jam sebesar 0,54 X 107 koloni/g. Sedangkan untuk pengaruh penambahan tepung tempe terhadap daya terima diperoleh hasil bahwa panelis menyukai dengan penambahan tepung tempe 75% dan pada lama penyimpanan 0 jam. Kesimpulan penelitian ini adalah ada pengaruh penambahan tepung tempe dan lama penyimpanan terhadap total bakteri fillet kakap putih, ada pengaruh penambahan tepung tempe dan lama penyimpanan terhadap daya terima fillet kakap putih. Dalam pembuatan fillet dapat digunakan konsentrasi tepung tempe sebesar 75%. Untuk penelitian selanjutnya dalam pembuatan fillet dapat ditambahkan bumbu lain agar menambah cita rasanya. Sedangkan untuk peneliti lain dapat meneliti fillet kakap putih dengan penambahan tepung tempe yang disimpan pada suhu rendah. Kata Kunci: Tepung Tempe, Lama Penyimpanan, Total Bakteri, Daya Terima, , Fillet Kakap Putih THE EFFECT OF TEMPEH COATING NUTRIFICATION AND STORAGE LENGTH TIME TO THE TOTAL BACTERIA AND CONSUMER'S ACCEPTANCE OF WHITE SEA FISH (Lates calcarifer)FILLET White sea fish fillet is one of fickle product for sea food appropriated to the growth of microorganism media for spreading it self which not hoped. The time of storage can be added by increasing the specific substance, that's with tempeh coating. In this element, we can find Glico protein compound, that's an antibacterial which able to fence bacteria growth. In addition to, white sea fish fillet with the tempeh coating nutrification can increase the taste, so it's favorable to consume. The purpose of this research is to find out the effect of tempeh coating nutrification and storage length time to the total bacteria and counsumer's acceptance of white sea fish fillet. The type of research applicated is experimental research with factorial research planning. The test on bacteria quantity using counting cup method and analyzed by One Way Anova and carrying out LSD (Least Significant Different) test. Whereas the evaluation of acceptance evaluated by Friedman Test. The research's procedure is white sea fish fillets are given with tempeh coating nutrification at 0%, 25%, 50%, 75%, and they are kept during 0, 6, 12, 18, 24 hours. The output of total bacteria test based on the effect of nutrification on tempeh coating is 0% (0,54 X 107 colony/g) (the highest output) and the lowest output is 75% (0,09 X 107 colony/g); based on the effect of storage time, the highest output in 24 hours is 6,02 X 10 7 colony/g and the lowest at 0 hour is 0,54 X 10 colony/g. Where for the effect of tempeh coating nutrification on acceptance, it was found that panelist like sample with tempeh coating nutrification at 75% and 0 hour for storage. The conclusion for this research is, there is an effect of tempeh coating nutrification and storage length time to the total bacteria of white sea fish fillet (p < 0,01), there is an effect of tempeh coating nutrification and storage length time to the acceptance of white sea fish fillet (p < 0,01). In making fillet, we can add tempeh coating nutrification at 75%. For further research, in making fillet can be added other flavor for increasing fillet's taste. Whereas for another researcher can study white sea fish fillet with tempeh coating nutrification which is kept in low temperature. Keyword: Tempeh Coating Nutrification, Storage Length Time, Total Bacteria, Consumer's Acceptance, White Sea Fish Fille

Item Type:Thesis (Undergraduate)
Subjects:R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions:Faculty of Public Health > Department of Public Health
ID Code:10711
Deposited By:admin FKM undip
Deposited On:17 May 2010 15:26
Last Modified:17 May 2010 15:26

Repository Staff Only: item control page