Potensi Kadar Air terhadap Pembusukan Surimi Ikan Layang (Decapterus russelli) setelah dibekukan Analysis of Water content of Surimi Indian Scad (Decapterus russelli) after Freezing and Potential of Decomposition
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Abstract
Surimi is a lump of meat that has undergone a process of washing, pressing, and freezing. Water content contained in fish is the main factor causing damage to food. The higher the water content of a food the greater the likelihood of damage. This study aims to analyze the water content found in surimi of Indian Scad before and after being frozen, and the potential of decomposition. This research uses experimental method with treatment that is, surimi (processed semi-finished) gliders before frozen and after frozen and each treatment using five replications. Water content analysis was used technical oven-gravimetry. The results showed that the average water content before freezing was 67.48% and after freezing was 71.9%. Surimi which was frozen for seven days increased water content by 4.42%, the value showed a significant difference, thus after frozen storage had significant effect on surimi water content of Indian Scad. High moisture levels in frozen fish surimi that have been frozen storage have the potential to accelerate the growth of bacteria so that surimi can not last longer.
Keywords: water content, surimi, Indian scad, decomposition potential
ABSTRAK
Surimi adalah lumatan daging yang telah mengalami proses pencucian, pengepresan, dan pembekuan. Kadar air yang terkandung di dalam ikan merupakan faktor utama penyebab kerusakan bahan pangan. Semakin tinggi kadar air suatu bahan pangan maka semakin besar kemungkinan kerusakannya. Penelitian ini bertujuan untuk menganalisis kadar air yang terdapat pada surimi ikan layang sebelum dan sesudah dibekukan, serta potensi pembusukkannya. Penelitian ini menggunakan metode eksperimen dengan perlakuan yaitu, surimi (olahan setengah jadi) ikan layang sebelum dibekukan dan sesudah dibekukan dan masing-masing perlakuan menggunakan lima kali ulangan. Analisis kadar air menggunakan cara oven-gravimetri. Hasil penelitian menunjukkan bahwa rata-rata kadar air sebelum dibekukan yaitu 67,48% dan sesudah dibekukan yaitu 71,9%. Surimi yang dibekukan selama tujuh hari mengalami peningkatan kadar air sebesar 4,42 %, nilai tersebut menunjukkan perbedaan yang signifikan, dengan demikian setelah penyimpanan beku berpengaruh nyata terhadap kadar air surimi ikan layang. Kadar air yang tinggi pada surimi ikan layang yang telah mengalami penyimpanan beku berpotensi mempercepat tumbuhnya bakteri sehingga surimi tidak tahan lebih lama.
Kata kunci : kadar air, surimi, ikan layang, potensi pembusukan
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