PEMANFAATAN KUNYIT (Curcuma domestica Yal) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU
Jacoeb, Agoes M.
Utami, Uut Tri
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The research objectives were to determine the concentration of lime and soaking time that could reduce the smell of sardine, the concentration of curcumin that could prevent the oxidation of fish, and the effect of curcumin on chemical and microbiology characteristic of sardine abon during 30 days storage. Sardine was soaked in lime solution with concentration from 5 to 20% (v/v) for 10,20, and 30 minutes. After the best concentration of lime was found, the experiment was continued to determine the optimum concentration of curcumin on maintained the chemical and microbiology characteristic of sardine abon by adding the fish with curcumin from lYo to 5o/o (w/w). The abon was stored for 30 days and every 10 days the sensory test, proximate analysis, analysis of water activity (a*), TPC and TBA were carried out. Sensory test showed that the addition of lime until I 5% could increase the result, however, the sensory test result depleted when 20o/o of lime was used. The period of immersion also gave positive correlation with sensory test. The preliminary experiment also showed that the addition of curcumin increased the value of sensory test with I and2o/o of curcumin gave better result compared with 3, 4 and 5olo curcumin. During 30 days storage period, the value of sensory parameters and proximate properties were decrease, meanwhile the water acitivity, TPC and TBA were rised. In conclusion, up to 30-day storage period, the quality offish abon was decresed but still could be accepted by the panelists. Immersion of fish abon on 15% of lime for 30 minutes and addition of 20lo curcumin gave better quality of fish abon compared with others treatmen with value of water contentl0.7lYo,ash4.160/o,fat26.82Yo, protein 30.510 , carbohydrate 27.80yo, a*0.5l,TPC 2.45 colonies/ gram, and TBA 1.76 mg/kg. The addition of curcumin fish abon did not significantly influence the appearance, water content, ash, fat, and carbohydrates, however the color, aroma, texfure, flavor, protein content, water activity (a,), value TBA, and TPC significantly influenced.