Pengaruh Cara Kematian dan Tahap Penurunan Mutu Filet Ikan Nila Merah (Oreochromis niloticus): Influence of Death Way and Stage of Reduction of The Quality Fillets of Nile Tilapia (Oreochromis niloticus)
| Main Authors: | Masengi, Simson, Winda Sary, Hotmauli Sipahutar, Yuliati |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
, 2021
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jphpi/article/view/32498 http://journal.ipb.ac.id/index.php/jphpi/article/view/32498/22332 |
Daftar Isi:
- Perubahan yang dialami ikan setelah mati berlangsung dalam tiga fase, yaitu fase pre rigor, rigor mortis, dan post rigor. Tujuan dari penelitian ini adalah mengetahui pengaruh cara kematian dan waktu preparasi terhadap penurunan kesegaran ikan (pre rigor, rigor mortis, dan post rigor) yang disimpan pada suhu chilling. Pengolahan data dilakukan dengan ANOVA menggunakan rancangan acak kelompok (RAK) yang terdiri dari cara mati (menggelepar, di es, dan ditusuk segera) serta waktu preparasi dimulai (pre rigor, rigor dan post rigor) yang disimpan pada suhu chilling. Hasil penelitian pendahuluan berdasarkan parameter indeks rigor maupun nilai pH dari perlakuan ikan yang ditusuk mengalami penurunan mutu lebih lambat. Hasil penelitian utama laju kemunduran mutu filet ikan nila merah menunjukkan pengaruh nyata antara lama waktu penyimpanan pada setiap parameter uji filet ikan nila merah semua perlakuan. Berdasarkan parameter TVB dan nilai pH filet ikan nila merah mengalami laju penurunan mutu yang lebih lambat pada perlakuan dimatikan ditusuk dalam kondisi pre rigor.
- The changes experienced by fish after death take place in three phases, namely the pre rigor, rigor mortis, and post rigor phases. Fillet products are more susceptible to contamination and loss of quality than whole fish. The purpose of this study was to determine the effect of the way of death to the stages of decreasing the freshness of fish (pre rigor, rigor mortis, and post rigor) and determine the effect of the way of death on the quality of fillet red tilapia fillets in the pre rigor, rigormortis, and postrigor phases stored at temperature chilling. Data processing was carried out using ANOVA where the research design used a Randomized Group Design (RAK) and further data analysis of Honest Significant Difference (BNJ). The results of the preliminary study based on the parameters of the rigor index and the pH value of the treatment of the fish being pricked developed a slower pace of decline in fish freshness. The main results of the decline in the quality of the red tilapia fillet showed a significant effect between the storage time on each parameter of the red tilapia fillet test for all treatments. Based on TVB parameters and the pH value of red tilapia fillets the rate of development of slower quality decreases when the treatment is stabbed in a pre rigor condition.