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Feti Fatimah
Departement Of Chemistry, Faculty Of Mathematics And Natural Science,Sam Ratulangi University, Manado
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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Journal : Jurnal Bios Logos

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Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters) Tungady, Jessica; Fatimah, Feti; Kamu, Vanda
JURNAL BIOS LOGOS Vol 9, No 2 (2019): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.9.2.2019.24182

Abstract

Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters) Jessica Marcelina Tungady1), Feti Fatimah1), Vanda Kamu1)1)Jurusan Kimia FMIPA Universitas Sam Ratulangi*Email korespondensi: tungadyjessica@gmail.com  Diterima 1 Juli 2019, diterima untuk dipublikasi 5 Agustus 2019 Abstrak Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Penelitian ini bertujuan menganalisis pengaruh suhu, kadar garam dan waktu terhadap pengolahan bakasang ikan Cakalang (Katsuwonus pelamis) dibuat dengan berbagai kondisi pengolahan. Analisis menggunakan parameter Thiobarbituric acid (TBA) pada setiap sampel. Hasil menunjukan bilangan TBA tertinggi yaitu dengan suhu 70 , kadar garam 30% dan waktu fermentasi selama 15 hari dengan bilangan TBA sebesar 4,7439 mg malonaldehid/kg sampel dan bilangan TBA terendah yaitu yaitu dengan suhu 50 , kadar garam 20% dan waktu fermentasi 1,6 hari dengan bilangan TBA sebesar 0,9709 mg malonaldehid/kg sampel. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu, kadar garam dan waktu pengolahan (variabel independen) terhadap parameter Thiobarbituric acid (TBA) (variabel dependen), maka diperlukan beberapa metode statistika, pertama yaitu uji korelasi suhu, kadar garam dan waktu (variabel independen) terhadap bilangan Thiobarbituric acid (TBA) (variabel dependen) dengan hasil penelitian, berturut-turut 56,4%; 28,3%; dan 60,7%, selanjutnya adalah uji ANOVA, analisis varians (ANOVA) dilakukan pada 95% confidence interval dengan nilai signifikansi =0,05, hasil signifikansi untuk variabel suhu, kadar garam dan waktu adalah 0.00.Kata Kunci: Bakasang, ikan Cakalang, ANOVA, bilangan TBA Abstract Bakasang is a fermented product made from fish innards. In this research, aims to determine the effect of temperature, salinity and time on the processing a bakasang of Cakalang (Katsuwonus pelamis) made with various processing conditions a bakasang of Cakalang fish (Katsuwonus pelamis) was made with various processing conditions. The analysis was carried out using Thiobarbituric acid (TBA) parameters in each sample. Based on the research, the highest TBA number is at 70℃, 30% salinity and fermentation time for 15 days with TBA number of 4,7439 mg malonaldehyde /kg sample and the lowest TBA number that is with a temperature of 50℃, salt content 20% and time 1,6 day fermentation with TBA number of 0,9709 mg malonaldehyde /kg sample. The aim of this research is to determine the effect of temperature, salinity and processing time (independent variables) on the parameters Thiobarbituric acid (TBA) (dependent variable), then some statistical methods are needed, first, the correlation test of temperature, salt content and time (independent variable) on Thiobarbituric acid (TBA) number (dependent variable) with the results of research, respectively 56,4%; 28,3%; and 60,7%, next is the ANOVA test, analysis of variance (ANOVA) was carried out at 95% confidence intervals with a significance value of α = 0,05, variable significance for temperature, salinity and time was 0,00.Keywords: Bakasang, Cakalang fish, ANOVA, TBA number
Co-Authors Abdul R.H. Korompot Achmad Hasan Hafidzi Adi Suparwo Agistiani Agustin, Amalia Hikmah Agustin, Feni Dwi Ahmad Izzuddin Aisyiah Restutiningsih Putri Utami Amalia, Zahro Yuli Anderson Arnold Aloanis Ani Solihat Aniko, Akhmad Iqbal Apriansah, Noval Dias Ariefin, Miftahul Audy Denny Wuntu Aulia, Sweet Nabila Imsaki Aviro, Iftitah Noranza Ayu, Nirendra Dyah Azhad, M. Naely Azhad, Muhammad Naely BARLINA RINDENGAN Bayu Wijayantini, Bayu Camelia, Camelia Chaleb Paul Maanari Chindy Kalengkongan Damayanti, Fauziah Diansari, Tatit Dinan, Fira Djois Sugiaty Rintjap Dwi Budi Santoso Evi Wahyuni, Evi Fachry Abda El Rahman Fadlilah, Fani Farha, Auva Novia Fatimawali . Fernando Nenabais Fitriani, Diana Novita Frenly Wehantouw Hafidzi, Ahmad Hasan Harianto Harianto Haris Hermawan, Haris I Wayan Gede Suarjana Irene V. Sani, Irene V. Irsyandi, Achmad Iskandar, Ashar Ismanto, Tomi istiqomah istiqomah Izzudin, Ahmad Jakub Saddam Akbar Jane Sulinda Tambas Jefriyanto Ismail Johanis J. Pelealu Johnly A Rorong Johnly A. Rorong Johnly A. Rorong Johnly Alfreds Rorong Johnly Rorong Johnly Rorong Julius Pontoh Jurike Kaunang Korompot, Abdul R.H. Lestari, Endang Putri M, Devy Angreani Maanari, Chaleb Maanari, Chaleb Paul Maharani, Andhika Putra Andryan Mamondol, Oktavianus Martiana, Nina Max R.J Runtuwene Maya Sabrina, Adelia Annissa Megawati Nodjeng Meiske S. Sangi Meiske Sangi Mevia, Maulida Feren Arta Miftahul Jannah Molektuzzahro, Arila Momuat, Lidya Mongdong, Aldo Mongdong, Aldo G. Montolalu, Gisella T. Muchsin, Reyhan Muhammad Adhimawan Wijaya Muhammad Zaid M. M. Tanaty, Muhammad Zaid M. M. Murtalining Tyas, Wenny Murtaliningtyas, Wenny Musma Rukmana Mustapa Mustapa Nainggolan, Verengki A Nenabais, Fernando Novitasari, Hevi Nugroho, Rifqi Maulana Adi Nuri, Rihadatul Aisylia Nursaid Nursaidah Nursaidah Nursaidah Nursaidah, Nursaidah Nurul Qomariah Obet Obet Oktavia, Erica Bella Oktaviansyah, Renaldy Dwi Pinkan, Aurelia Reghina Pomalingo, Moh Fikri Pratama, Lybel Vega Pratiwi, Ananta Dian Priyohadoko, Ndaru Tutus Purnomo, Wahyu Agung Adji Puspitadewi, Ira Putri, Septi Lenita Putri, Yulisya Salsabila Qurotul Aini Rachman, Avivatur Rahayu, Jekti Resti, Liana Reynal Maong, Reynal Rhamadanita, Mega Wahyu Ria Yuli Angliawati Ria Yuli Angliawati, Ria Yuli Riliani P. Maradesa RINDENGAN, BARLINA Riris Roisah, Riris Riswan Rofi'i, Imam Romadloni, Ririn Indah Rosidah Rosidah Rosma Hani Febrianti Rozzaid, Yusron Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto, Rusdiyanto Sabtohadi, Joko Sanusi Gugule Saputra, Seno Saputri, Dian Mei Sari, Sinta Anggita Satrio, Ogik Fajar Seftiana, Angelita Sodikin, Mohammad Faesal Sofianto, Mohammad Sri Rahayu, Yayu Stefan Marco Rumengan Suci L. Sidik Sukma Hadi, Nadia sulfiana, Icha Sumowo, Seno Suteja , Shintia Noviyanti Suwarno Suwarno Syamsi, Ibnu Darmawan Talcha Kirana Tatit Diansari Reskiputri, Tatit Diansari Tina, Lisa Agus Trina E. Tallei Trina Tallei Tungady, Jessica Tyas, Wenny Murtalining Vanda Kamu Vanda S. Kamu Vanda S. Kamu Verdiyanto, Verdiyanto Wahyu Eko Setianingsih Wardiyah, Silvi Wibowo, Yohanes Gunawan Widyabakti, Mega Anjar Wulandari, Aprilia Nadila Wydaswara, Mita Yayu Sri Rahayu, Yayu Sri Yurico, Bagus Zaenuri, Muhammad Mukamal Zahro, Aminatuz