PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp) DENGAN KONSENTRASI YANG BERBEDA TERHADAP KUALITAS PETIS LIMBAH IKAN PINDANG - Hidayati, Aisyah Ayu; Sumardianto, -; Romadhon, - (Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, 2016)
Petis ikan yang terdapat di Indonesia merupakan hasil penyaringan dari proses perebusan (pemindangan) ikan, atau limbah hasil perebusan (pemindangan) dari ikan yang tidak dipergunakan lagi namun mengandung zat gizi yang cukup tinggi. Tinta cumi-cumi mengandung protein sebesar 10,88% yang terdiri atas asam amino esensial dan non esensial, asam amino esensial yang dominan berupa lisin, leusin, arginin dan fenilalanin, sementara kadar asam amino non esensial yang dominan adalah asam gluatamat dan asam aspartat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tinta cumi-cumi dengan konsentrasi yang berbeda terhadap kualitas petis limbah ikan pindang. Metode penelitian menggunakan Rancangan Acak Lengkap dengan perlakuan penambahan tinta cumi-cumi sebesar 3%, 5% dan 7%. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam glutamat, kadar protein, kadar air, warna, viskositas dan nilai hedonik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan BNJ (Beda Nyata Jujur). Hasil penelitian menunjukkan bahwa penambahan tinta cumi-cumi pada petis limbah ikan pindang berpengaruh nyata (P < 0,05) terhadap nilai asam glutamat, kadar protein, tetapi tidak berpengaruh nyata (P > 0,05) terhadap kadar air, warna dan sensori. Penambahan tinta cumi-cumi yang terbaik dengan konsentrasi sebesar 7% memiliki nilai asam glutamat yaitu 9,16%, kadar protein 11,49%, kadar air 72,69%, viskositas 7217,67 cP, dan uji warna menggunakan chromameter 36,70. Uji hedonik terbaik pada penambahan tinta cumi-cumi dengan konsentrasi 5%, perlakuan hedonik tekstur, warna, bau, rasa masing-masing adalah 4.35; 4.93; 5.96; 5.58.Â Fish paste found in Indonesia is the result of filtering of the fish boiling process, and high nutrients content. Squid ink contains 10.88% of protein which is consist of essential and non-essential amino acids. The dominant essential amino acids are lysine, leucine, arginine and phenylalanine, while the dominant non-essential amino acid levels are gluatamat acid and aspartic acid. This study was aimed to determine the effect of squid ink with different concentrations of the quality of boiled fish paste waste. The research method used completely randomized design with additional treatments squid ink of 3%, 5% and 7%. Each treatment was repeated in triplicates. Quality variables measured were glutamic acid, protein content, moisture content, color, viscosity and hedonic value. Data were analyzed using ANOVA and the differences between treatments were tested by HSD (Honestly Significant Difference). The results showed that the addition of squid ink to boiled fish paste waste significantly (P <0.05) affect on glutamic acid value and protein content, however no significantly affect(P> 0.05) on water content, color and sensory. The best squid ink addition was 7% treatment which had 9.16% glutamic acid, 11.49% protein content, water content of 72.69%, 7217.67 cP of viscosity, and a color test using chromameter 36.70. The best hedonic test was 5% squid ink addition treatment, texture, color, aroma, flavor were 4.35; 4.93; 5.96; 5.58 respectively.