PENAMBAHAN ENZIM YANG BERBEDA PADA PENGOLAHAN KECAP IKAN DARI ISI RONGGA PERUT IKAN MANYUNG (The Addition of Different Enzymes to the Processing of Fish Sauce Made from the Viscera of Marine Catfish (Arius thalassinus) to the Product Quality) - Ferika Kristianawati; Ratna Ibrahim; Laras Rianingsih (Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology, 2014)
Kecap ikan merupakan produk bahan makanan hasil olahan melalui proses fermentasi yang dibuat dari ikan maupun limbah ikan dan garam. Proses pengolahan kecap ikan secara tradisional memerlukan waktu yang lama dan kadar garam yang tinggi. Fermentasi kecap ikan dapat dipercepat dengan penambahan enzim proteolitik dan pengurangan kadar garam. Penelitian ini bertujuan untuk mengetahui ada tidaknya pengaruh penambahan enzim yang berbeda pada pengolahan kecap dari isi rongga perut ikan Manyung dengan penggunaan konsentrasi garam 20% selama fermentasi 45 hari terhadap mutu sensori dan kimiawi produk. Hasil penelitian menunjukkan bahwa penggunaan jenis enzim yang berbeda (tripsin dan pepsin) dalam pengolahan kecap ikan dari isi rongga perut ikan Manyung menyebabkan pengaruh yang nyata terhadap aktivitas enzim, warna, prosentase rendemen serta nilai hedonik produknya. Penggunaan enzim tripsin dan pepsin meningkatkan nilai aktivitas enzim, prosentase rendemen dan nilai hedonik produknya secara nyata, tetapi menurunkan nilai pH. Penambahan enzim tripsin 0.3% (b/b) pada pengolahan kecap ikan dari isi rongga perut ikan Manyung dengan lama fermentasi 45 hari menghasilkan produk kecap ikan dengan kriteria pH 5.48 (sudah memenuhi kriteria mutu kecap ikan komersial dari Thailand), aktivitas enzim (0.84 µmol ml-1), prosentase rendemen (48.54), warna produk kuning kecoklatan dan nilai hedonik 6.97 (disukai panelis). Kata kunci: Kecap ikan; isi rongga perut ikan manyung; tipsin; pepsin; mutu Fish sauce is a product made from fish or fish waste and salt processed by a fermentation method traditionally, processing of fish sauce requires a long time and high level of salt. Fermentation process of fish sauce can be accelerated by the addition of proteolityc enzymes and reduction in salt level. This research aims to determine the effect of using different types of enzymes in the processing of fish sauce made from viscera of Marine Catfish and salt concentration of 20% during 45 days fermentation to the sensory and chemical quality of the product. The results showed that using of different types of enzymes trypsin and pepsin with the concentration of 0.3% in the processing of fish sauce caused the yield, hedonic and enzyme activity values of the product increased significantly, but pH value was lower. The addition of trypsin enzyme of 0.3% (w/w) and 20% of salt in the processing of fish sauce made from viscera of Marine Catfish fermented for 45 days, produced the best product quality which had characteristic pH value of 5.48 that was meet the pH values offish sauce of SNI and TISI, enzyme activity value of 0.84 µmol ml-1, hedonic value of 6.97 (prefered by panelist), brownish-yellow in colour and yield of 48.54%.   Key words: Fish sauce; viscera of marine catfish; trypsin; pepsin; quality