Karakteristik Kimia Dan Organoleptik Produk Pabudu Telur Ikan Belanak (Crenemugil seheli) Di Kecamatan Pahunga Lodu - Henggu, Krisman Umbu; Ndilu, Andreas Kahora (Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2025)
Pengolahan ikan belanak masyarakat pesisir Kecamatan Pahunga Lodu hanya memanfaatkan daging untuk dijadikan produk olahan. Sedangkan, bagian lain misalnya telur diolah menjadi pabudu. Pabudu merupakan jenis olahan produk perikanan tradisional yang melibatkan proses penggaraman, fermentasi dan pengasapan tradisional. Penelitian ini bertujuan untuk menganalisis karakteristik kimia seperti proksimat, asam lemak dan asam amino pabudu. Penelitian ini diawali dengan mengumpulkan informasi pembuatan pabudu dengan wawancara mendalam terhadap masyarakat pesisir Kecamatan Pahunga Lodu. Tahap selanjutnya ialah pembuatan pabudu (penggaraman, fermentasi, pengasapan). Pabudu yang dihasilkan lalu dianalisis proksimat, asam lemak dan asam amino. Hasil penelitian menunjukkan kandungan proksimat pabudu yakni kadar air 39,39%, abu 12,52%, lemak 13,37%, protein 27,52%, dan karbohidrat 7,20%. Selain itu, pabudu juga teridentifikasi 30 jenis asam lemak yang terbagi atas 2 kelompok utama yakni asam lemak jenuh (saturated fatty acid/SFA) dengan persentase mencapai 5,64% dan asam lemak tak jenuh (unsaturated fatty acid) 4,34%. Sedangkan monounsaturated fatty acid (MUFA) mencapai 1,89% dan polyunsaturated fatty acid (PUFA) sebesar 2,44%. Produk terlur ikan pabudu mengandung 15 jenis asam amino yang terdiri dari asam amino esensial 10,25% dan asam amino non esensial mencapai 10,52%. Karakteristik organoleptik produk telur ikan pabudu yakni berkisar pada kategori “suka” hingga “sangat suka”. Adapun rerata skor pada masing-masing varibel organoleptik yakni warna telur ikan pabudu memiliki skor (nilai sensori) mencapai 6,13 (sangat suka), aroma 5,06 (suka), rasa 5,87 (suka), dan tekstur 6,27 (sangat suka).ABSTRACTThe coastal communities of Pahunga Lodu District, mullet fish processing primarily utilizes the meat for creating value-added products. Conversely, other parts, such as the eggs, are transformed into ‘pabudu,’ a traditional fishery product derived through age-old methods of salting, fermenting, and smoking. The objective of this study is to examine the chemical properties of pabudu, including its proximate composition, fatty acids, and amino acids. The research commenced with gathering insights on pabudu production through comprehensive interviews with the local coastal populace. Subsequent to information collection, the production of pabudu ensued, encompassing salting, fermentation, and smoking phases. Analyses conducted on the finished pabudu revealed a proximate composition of 39.39% water, 12.52% ash, 13.37% fat, 27.52% protein, and 7.20% carbohydrates. Additionally, the study identified 30 fatty acids in pabudu, categorized into two primary groups: saturated fatty acids (SFAs) at 5.64% and unsaturated fatty acids at 4.34%. Within these, monounsaturated fatty acids (MUFAs) constituted 1.89%, and polyunsaturated fatty acids (PUFAs) 2.44%. The pabudu fish egg product encompasses 15 amino acids, with essential amino acids making up 10.25% and non-essential amino acids 10.52%. Organoleptic evaluation of pabudu fish eggs ranged from ‘like’ to ‘very like’ categories. The average scores for the organoleptic attributes were as follows: color received a sensory value of 6.13 (liked very much), aroma 5.06 (liked), taste 5.87 (liked), and texture 6.27 (really liked)