Pengaruh Metode Thawing Terhadap Mutu Produk Akhir Naget Ikan

Abstract

Naget ikan merupakan produk olahan berbahan dasar ikan patin filet beku. Penelitian ini bertujuan untuk membandingkan metode pencairan filet ikan patin beku terhadap karakteristik mutu naget ikan sesuai standar SNI 7758:2013. Penelitian dilakukan dengan membandingkan dua jenis metode pencairan filet beku dengan metode refrigerator thawing dan metode water thawing. Sampel ikan pertama dikenakan perlakuan refrigerator thawing yaitu menyimpan filet beku di dalam refrigerator bersuhu ±10oC selama 24 jam, sedangkan sampel ikan kedua dikenakan perlakuan water thawing yaitu merendam filet beku dengan air bersuhu ±27oC selama 90 menit. Selanjutnya kedua sampel filet ikan diolah menjadi naget. Dampak kedua perlakuan thawing terhadap mutu naget diamati dengan pengujian sensori, kandungan histamin, jumlah mikroba dengan uji Angka Lempeng Total (ALT) dan uji Salmonella sp. Hasil penelitian menunjukkan bahwa metode thawing berpengaruh nyata terhadap kandungan histamin filet ikan (kondisi setelah pencairan), berpengaruh nyata terhadap cemaran ALT naget ikan, tidak berpengaruh terhadap cemaran Salmonella sp dan karakteristik sensori naget ikan. Berdasarkan hasil penelitian, metode water thawing dapat mempersingkat waktu proses pencairan dan menghasilkan produk naget ikan yang berkualitas baik sesuai dengan standar SNI 7758:2013.

Fish nuggets are processed products made from frozen catfish fillets. This study aimed to compare the thawing methods of frozen catfish fillets with the quality characteristics of fish nuggets as outlined in SNI 7758:2013. The research was conducted by comparing two types of frozen fillet thawing methods, refrigerator thawing and water thawing. The first fish sample was subjected to refrigerator thawing by storing the frozen fillet in a refrigerator at a temperature of ±10°C for 24 hours, while the second fish sample was subjected to water thawing by immersing the frozen fillet in water at a temperature of ±27°C for 90 minutes. Furthermore, both fish fillet samples were processed into nuggets. The impact of the two thawing methods on nugget quality was observed through sensory testing, histamine level, total plate count (TPC) and Salmonella test. The results showed that the thawing method had a significant effect on the histamine level of fish fillets (after thawing), a significant effect on the TPC contamination of fish nuggets, no effect on Salmonella contamination and sensory characteristics of fish nuggets. Based on the research results, the water thawing method can shorten the thawing process time and produce high-quality fish nugget products according to SNI 7758:2013.