Karakteristik Kimia (Kadar Air, TVB-N, dan Protein) pada Produk Perikanan di BPMHP Semarang - Cindera Nur Hayati; Hafiludin Hafiludin (Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia, 2023)
ABSTRAKProduk perikanan merupakan salah satu bahan pangan yang mudah rusak (Perishable food), karena memiliki kandungan protein dan air yang tinggi sehingga dapat menjadi media yang baik untuk pertumbuhan mikroba apabila tidak dilakukan penanganan dengan benar. Penelitian ini dilaksanakan di Balai Pengujian Mutu Hasil Perikanan (BPMHP) Semarang dari tanggal 5 Januari – 5 Februari 2022 dengan tujuan menentukan karakteristik mutu kimiawi pada produk hasil perikanan berupa ikan asin, cumi-cumi beku, tepung ikan, udang vannamei beku dan rajungan kaleng beku. Parameter uji yang dilakukan terdiri atas uji kadar air pada cumi-cumi beku, ikan asin, dan tepung ikan, uji kadar TVB-N pada rajungan kaleng beku dan tepung ikan serta uji kadar protein pada udang vannamei beku, ikan asin, dan tepung ikan. Hasil penelitian menunjukan rata-rata kadar air pada ikan asin sebesar 23,68 ± 0,063%, pada cumi-cumi beku sebesar 81,89 ± 0,668%, dan pada tepung ikan sebesar 7,34 ± 0,061%. Rata-rata kadar TVB-N pada rajungan kaleng beku sebesar 29,18 ± 1,446 mgN/100g dan pada tepung ikan sebesar 134,43 ± 6,658 mgN/100g. Hasil uji protein mendapatkan rata-rata pada sampel ikan asin sebesar 36,71 ± 1,733%, pada udang vannamei beku sebesar 18,13 ± 0,134%, dan pada tepung ikan sebesar 58,37 ± 1,23%.Kata kunci: Produk perikanan, Kadar air, Kadar TVB-N, Kadar protein.ABSTRACTFishery products are one of the foodstuffs that are easily damaged because they have high protein and water content, so they can be a good medium for microbial growth if not handled properly. This research was conducted at the Fisheries Product Quality Testing Center (BPMHP) Semarang from January 5 to February 5, 2022. The aim of the research was determined chemical quality characteristicswith of fishery products in the form of salted fish, frozen squid, fish flour, frozen shrimp and frozen canned crab. The test parameters consisted of testing the water content of frozen squid, salted fish, and fish flour, the content of TVB-N on frozen canned crab and fish flour, and the protein content of frozen shrimp, salted fish, and fish flour. The results showed that the average water content in salted fish was 23,68 ± 0,063%, the frozen squid was 81,89 ± 0,668%, and the fish flour was 7,34 ± 0,061%. The average TVB-N content in frozen canned crab was 29,18 ± 1,446 mgN/100g and in fish flour was 134,43 ± 6,658 mgN/100g. The protein test results obtained an average of 36,71 ± 1,733% for salted fish, 18,13 ± 0,134% for frozen shrimp, and 58,37 ± 1,23% for fish flour. Key words: Fisheries product, Moisture content, TVB-N Content, Protein content.