Mutu Mikrobiologis dan Organoleptik Penyedap Rasa Alami Hasil Samping Ikan Cakalang selama Penyimpanan - Maria Sherina Sharon Mandang; Feny Mentang; Henny Adeleida Dien; Joyce C.V. Palenewen; Roike Iwan Montolalu; Engel Victor Pandey (Media Teknologi Hasil Perikanan, 2022)
The public's preference for the use of flavoring is demanding, although until now the use of several synthetic flavorings (MSG) on the market is still controversial. Excessive use of MSG causes Chinese restaurant syndrome, so it is necessary to find an alternative natural flavoring by utilizing fishery products that contain lots of amino acids, such as glutamic acid which plays a role in strengthening the taste. The purpose of this study was to calculate the total plate number (TPC), moisture content and hedonic value (taste) of skipjack viscera that were vacuumed and non-vacuumed during storage. This study used a completely randomized design method with 3 factors and 2 replications. The result of testing the highest TPC value during storage on the 8th day in the non-vacuum packaging of skipjack viscera was 3.0x103cfu/g. The highest level of water content during storage on day 8 in the flavoring of skipjack tuna eggs in non-vacuum packaging was 11.5%. Hedonic test on appearance obtained the highest average value of 8.18 (fish eggs with vacuum and non-vacuum packaging). The aroma value obtained the highest average value of 7.90 (viscera with vacuum packaging). The value of taste obtained the highest average value of 8.72 (fish eggs with vacuum packaging). The results showed that natural flavoring products had good quality until the 8th day according to the Indonesian National Standard.Keyword:        Flavoring, Total Plate Count, Organoleptic, Moisture Content, Skipjack Tuna. Preferensi masyarakat terhadap penggunaan penyedap rasa sangat tinggi walaupun sampai saat ini penggunaan beberapa penyedap rasa sintetik (MSG) yang ada di pasaran masih bersifat kontroversi. Penggunaan berlebihan MSG menyebabkan Chinese restaurant syndrome, maka perlu dicari alternatif penyedap rasa alami dengan memanfaatkan hasil perikanan yang mengandung banyak asam amino, seperti asam glutamat yang berperan dalam menguatkan rasa. Tujuan penelitian ini menghitung angka lempeng total (ALT), kadar air dan nilai hedonik rasa alami dari jeroan ikan cakalang yang divakum dan non vakum selama penyimpanan. Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan 3 faktor dan 2 ulangan. Hasil pengujian nilai ALT tertinggi selama penyimpanan pada hari ke-8 dalam penyedap rasa jeroan ikan cakalang yang kemasan non vakum, yaitu 3,0x103 cfu/g. Tingkat kadar air tertinggi selama penyimpanan pada hari ke 8 dalam penyedap rasa telur ikan cakalang yang kemasan non vakum yaitu 11,5%. Uji hedonik terhadap kenampakan didapatkan nilai rata-rata tertinggi 8,18 (telur ikan dengan kemasan vakum dan non-vakum). Nilai aroma didapatkan nilai rata-rata tertinggi 7,90 (jeroan dengan kemasan vakum). Nilai rasa didapatkan nilai rata-rata tertinggi 8,72 (telur ikan dengan kemasan vakum). Hasil penelitian menunjukkan produk penyedap rasa alami mempunyai mutu yang baik hingga hari ke-8 sesuai dengan Standard Nasional Indonesia.Kata kunci:    Penyedap rasa, Angka Lempeng Total, Organoleptik, Kadar Air, Ikan Cakalang