KUALITAS ABON IKAN TONGKOL (Euthynnus affinis Cantor) YANG DIPROSES SECARA “DEEP FRYING” DAN “PAN FRYING” SELAMA PENYIMPANAN PADA SUHU KAMAR

Abstract

Abon ikan adalah hasil olahan berupa serat daging ikan yang halus dan kering dimana proses pembuatannya melibatkan proses perebusan, penggorengan dan penambahan bumbu. Penelitian ini bertujuan untuk mengetahui ada tidaknya pengaruh perbedaan metode penggorengan selama penyimpanan abon (1, 20, dan 40 hari) pada suhu kamar terhadap nilai mutu organoleptik, angka TBA, nilai intensitas warna (AASC) dan jumlah koloni bakteri (TPC). Rancangan dasar yang digunakan adalah Rancangan Acak Kelompok dengan pola percobaan faktorial 2x3 dan untuk mengetahui perbedaan antar perlakuan diuji dengan BNJ.Hasil penelitian menunjukkan bahwa perlakuan perbedaan metode penggorengan tidak memberikan pengaruh yang nyata terhadap nilai kenampakan, aroma, nilai TPC dan AASC selama perlakuan penyimpanan kecuali pada perlakuan penyimpanan ke-20 nilai AASC berbeda nyata. Sedangkan nilai TBA pada hari ke-1 dan ke-20 berbeda sangat nyata. Abon ikan Tongkol metode penggorengan ”pan frying” lebih baik dan masih memenuhi persyaratan SNI. Spiced shredded fish meat is a kind of preserved food made from spiced fish meat and processed by boiling, frying and filling. The aim of the research was to find out the quality spiced shredded fish meat processed by different methods of frying and the length of the storage time during 1, 20, and 40 days at the room temperature to the organoleptic quality, TBA value, color intensity value (AASC) and the number of bacteria colonies (TPC) of the product. The experiment design used was a Completely Randomized Design with factorial pattern and to find out the differences among the treatments the HSD test was carried out. The result of the research showed that the different frying methods did not give significant influence on the appearance, flavour, TPC, and AASC values during the storage period. However, the AASC values were differ significantly on the 20 th day of the storage. On the other hand the TBA values were highly significant different on the 1st and 20th day of the storage. The Spiced shredded Eastern little tuna meat produced by “pan frying” method had better quality compared with “deep frying” method and the product still met SNI.