PENGARUH PERENDAMAN TERHADAP KUALITAS DENDENG IKAN LELE - Agustini, Wiwin (Food Science and Culinary Education Journal, 2012)
AbstractPenelitian ini bertujuan untuk mengetahui apakah ada pengaruh perendaman terhadap kualitas dendeng ikan lele. Ekeperimen lama perendaman dilakukan pada 7 jam, 10 jam, dan 13 jam. Kualitas dendeng ikan lele diamati secara indrawi meliputi rasa, warna, aroma dan tekstur, kadar air dan protein diukur untuk mengetahui kandungan gizinya, sedangkan kesukaan dinilai oleh panelis tidak terlatih berdasarkan umur dan jenis kelamin. Hasil penelitian menunjukkan melalui uji inderawi diketahui bahwa lama perendaman berpengaruh terhadap rasa, warna, aroma, dan tekstur. Rata-rata panelis memberi penilaian dendeng yang paling disukai dari aspek rasa, warna dan aroma adalah dendeng ikan lele dengan perendaman 13 jam, sedangkan untuk aspek tekstur dendeng ikan lele dengan perendaman 7 jam. Hasil uji laboratorium menunjukkan bahwa kandungan protein dan kadar air terbaik sampel dendeng ikan lele dengan lama perendaman 13 jam adalah sekitar 15,35 %, sedangkan kadar airnya 19,30%. Sementara itu, sampel dendeng dengan lama perendaman 10 jam memiliki kadar protein 11,15 % dan kadar air 17,27 %, sedangkan kadar air dan kadar protein terendah terdapat pada dendeng dengan perendaman 7 jam yakni 7,95 % dan kadar proteinnya 8,37 %.This research aim to know what is there influence of soaking to quality of fish fillet of catfish. Old experiment of soaking conducted by 7 hour, 10 hour, and 13 hour. Quality of fish fillet of catfish perceived by sense cover to feel, color, and aroma of texture, rate irrigate and protein measured to know its content of him, while hobby assessed by panelist do not train pursuant to gender and age. Result of research show to pass test of sense known that a long of soaking have an effect on to feeling, color, aroma, and texture. Panelist mean give assessment of most fillet taken a fancy to from aspect feel, and color of aroma fish fillet of catfish with soaking 13 hour, while for the aspect of fish fillet tekstur of catfish with soaking 7 hour. Result of laboratory test indicate that protein content and best water rate of fish fillet sampel of catfish with a long of soaking 13 hour is about 15,35 %, while its water rate 19,30%. Meanwhile, fillet sampel with a long of soaking 10 hour have protein rate 11,15 % and rate irrigate 17,27 %, while rate irrigate and protein rate of bottomost there are at fillet with soaking 7 hour namely 7,95 % and its protein rate 8,37 %.