Skripsi

EKSTRAK ALBUMIN IKAN GABUS (CHANNA STRIATA) DENGAN PENAMBAHAN DAUN SALAM (SYZYGIUMPOLYANTHUM) DAN DAUN KEMANGI (OCIMUM SANCTUM) MENGGUNAKAN METODE PENGUKUSAN

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Penilaian

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Snakehead Fish Albumin Extract (Channa striata) With the Addition of Bay Leaves (Syzygiumpolyanthum) and Basil Leaves (Ocimum sanctum) Using the Steaming Method (supervised by ACE BAEHAKI) This study aimed to obtain albumin from snakehead fish extract using the steaming method with the addition of bay leaves and basil leaves to reduce the fishy smell of snakehead fish albumin so that it can be accepted by the public. This research was carried out experimentally in a laboratory using a Randomized Block Design (RAK) with 4 treatment factors, (A0) snakehead fish albumin without adding leaves, (A1) snakehead fish albumin adding bay leaves, (A2) snakehead fish albumin adding basil leaves, (A3) fish albumin cork with the addition of bay leaves and basil leaves and repeat 3 times. The parameters observed in this research include chemical analysis, namely water content test, protein content test. Sensory analysis includes color, aroma, taste and texture. The research results showed that the addition of bay leaves and basil leaves had no significant effect on the water content and albumin protein content of snakehead fish. The results of the hedonic quality test showed that the treatment of bay leaves and basil leaves had a significant effect on color, aroma and taste, and had no significant effect on texture. Based on research results, the best treatment is the addition of bay leave and basil (A3) because it can reduce the fishy smell contained in snakehead fish albumin. Keywords : Albumin, Basil Leaves, Bay Leaves, Protein Content, SteamingNABILA AZZAHRA, Ekstrak Albumin Ikan Gabus (Channa striata) Dengan Penambahan Daun Salam (Syzygiumpolyanthum) Dan Daun Kemangi (Ocimum sanctum) Menggunakan Metode Pengukusan (Pembimbing ACE BAEHAKI) Penelitian ini bertujuan untuk mendapatkan albumin dari ekstrak ikan gabus dengan metode pengukusan dengan penambahan daun salam dan daun kemangi untuk mengurangi bau amis pada albumin ikan gabus agar dapat diterima oleh masyarakat. Penelitian ini dilakukan secara eksperimental laboratorium dengan menggunakan Rancangan Acak Kelompok (RAK) dengan 4 faktor perlakuan, (A0) albumin ikan gabus tanpa penambahan daun, (A1) albumin ikan gabus penambahan daun salam, (A2) albumin ikan gabus penambahan daun kemangi, (A3) albumin ikan gabus dengan penambahan daun salam dan daun kemangi dan dilakukan 3 kali ulangan. Parameter yang diamati pada penelitian ini antara lain analisis kimia yaitu uji kadar air, uji kadar protein. Analisis sensoris meliputi warna, aroma, rasa dan tekstur. Hasil penelitian menunjukan penambahan daun salam dan daun kemangi tidak berpengaruh nyata terhadap kadar air dan kadar protein albumin ikan gabus. Hasil uji mutu hedonik menunjukkan perlakuan daun salam dan daun kemangi berpengaruh nyata terhadap warna, aroma dan rasa, dan tidak berpengaruh nyata terhadap tekstur. Berdasarkan hasil penelitian perlakuan terbaik yaitu penambahan daun salam dan kemangi (A3) karena mampu mengurani bau amis yang terkandung dalam albumin ikan gabus. Kata Kunci : Albumin, Daun Kemangi, Daun Salam, Kadar Protein, Pengukusan

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407005176	T154239	T1542392025	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1542392025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2024

Collation

xiv, 26 hlm.; ilus.; tab, 29 cm.

Language

Indonesia

ISBN/ISSN

-

Classification

639.310 7

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

-

Subject(s)

Ikan gabus
Prodi Teknologi Hasil Perikanan

Specific Detail Info

-

Statement of Responsibility

SEW

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