Research article
Analisis Kualitas Kerupuk Ikan Tuna dengan Uji Mikroorganisme dan Organoleptik di Kota Ternate

Under a Creative Commons license
Open Access

Highlights

Generate: Datamuse by AXIOS AI.

Abstract

Ikan tuna adalah jenis ikan dengan kandungan protein yang tinggi dan lemak yang rendah. Ikan tuna mengandung protein antara 22,6 - 26,2 g/100 g daging. Lemak antara 0,2 - 2,7 g/100 g daging. Di samping itu ikan tuna mengandung mineral, kalsium, fosfor, zat besi dan sodium, vitamin A (retinol), dan vitamin B (thiamin, riboflavin dan niasin). Salah satu pengolahan tradisional ikan tuna adalah pembuatan kerupuk ikan tuna, produk olahan ini sangat digemari oleh masyarakat. Karena memiliki nilai ekonomi, maka produk olahan ini perlu diteliti, untuk mengetahui total kepadatan koloni bakteri, mengetahui jenis-jenis bakteri pada kerupuk ikan tuna dan mengetahui cita rasa kerupuk tuna dengan metode uji organoleptik, yaitu tekstur, aroma, warna dan rasa. Penelitian ini menggunakan metode eksporatif, dengan teknik pengambilan sampel dilakukan secara langsung pada tempat pengolahan yaitu di Kelurahan Toboko dan Akehuda Kota Ternate. Hasil  penelitian  menunjukan  bahwa jumlah total koloni bakteri tertinggi adalah 3.1 × 103 CFU/gram pada sampel A dan adalah 0.5 × 106 CFU/gram pada sampel A dan B. Hasil indentifikasi bakteri ditemukan 3 (tiga) jenis Microccus, Bacillus, dan Stapylococcus. Sedangkan rata-rata hasil analisis organoleptik adalah; warna 1-9, aroma 6.52-7.79, tekstur 7.63 dan rasa adalah 7.41-8.11.

Keywords

Tuna
Microorganisms
Organoleptics
Ternate City

Introduction

Not found Introduction from fulltext PDF for this article.

Section snippets

Material and Methods

Not found Material and Methods from fulltext PDF for this article.

Results

Not found Results from fulltext PDF for this article.

Discussion

Not found Discussion from fulltext PDF for this article.

Conclusions

Not found Conclusions from fulltext PDF for this article.

Acknowledgment

Not found Acknowledgment from fulltext PDF for this article.

Funding Information

Univ. Khairun

Declarations

License and permission

Creative Commons LicenseThis article is distributed under the terms of the Creative Commons Attribution-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-sa/4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.

Publisher's Note

Sangia Publishing remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

CRediT authorship contribution statement

No CRediT authorship contribution statement required for this article.

Ethical approval acknowledgements

No ethical approval required for this article.

Competing interest

No conflict of interest has been declared by the authors.

Supplementary files

Data sharing not applicable to this article as no datasets were generated or analysed during the current study, and/or contains supplementary material, which is available to authorized users.

References (26)

Barrow, G.I., and R.K.A. Feltham. 2003. Cowanand Steel’s Manual for The Identification of Medical Bacteria. 3th ed. Cambridge University Press, United Kingdom, 331 p. https://www.academia.edu/8106702/Cowan_and_Steels_manual_for_the_identification_of_medical_bacteria_COWAN_AND_STEELS_Manual_for_the_identification_of_medical_bacteria_THIRD_EDITION_EDITED_AND_REVISED_BY_

Bitton G, 2002. Encylopediaof Enviromental Microbiology. Universityof Florida.

Breed, R. S., E. G. D. Murray., Nathan, R. S. 1957. Bergey's Manual Determinative Bacteriology. Seventh Edition. The Williams & Wilkins Company. Made in United States of America Library of Congress. Catalog Card Number 57-11183. 1130 pp. https://ia800702.us.archive.org/3/items/bergeys manual of d1957 amer/bergeys manual of d1957amer_bw.pdf

[BSNI], 2006. Penentuan Kadar Protein dengan Metode Total Nitrogen pada Produk Perikanan. Badan Standarisasi Nasional.

Cappucino, J. G., and Sherman N. 1992. Microbiology a Laboratory Manual. Seventeen Edition. Harlow, England: Pearson Education Limited. 560 pp.

Ekasari, D., I. K. Suwetja, dan Lita, A. D. Y. M. 2017. Uji Mutu Ikan Cakalang (Katsuwonus pelamis-L) dan Ikan Tongkol (Euthynnus affinis) Segar di TPI Tumumpa Selama Penyimpanan Dingin. J. Media Teknologi Hasil Perikanan, 5 (2): 40 – 47. https://ejournal.unsrat.ac.id/index.php/jmthp/article/view/14904/23646.

Eveline1., Joko, S., Magnarai, H. 2019. UtilizationofCarp (CyprinusCarpio) As SurimiforSausage Manufacturing. J. Pengolahan dan Bioteknologi Hasil Perikanan, 22 (2): 366 – 374. https://journal.ipb.ac.id/index.php/jphpi/article/view/27892/17846

Heruwati, E. S. 2002. Pengolahan Ikan Secara Tradisional: Prospek Dan Peluang Pengembangan. J. Litbang Pertanian, 21 (3): 92 – 99. http://docplayer.info/32885063-Pengolahan ikan secara tradisional prospek dan peluang pengembangan. Endang Sri Heruwati.html.

Jawetz, E., dan J, Melnick. 2010. Review of Medical Microbiology 15th edition. Lange Medical Publication : California.

Kusumaningrum, I., Andi, N. A. 2016. Karakteristik Kerupuk Ikan Fortifikasi Kalsium Dari Tulang Ikan Belida. J. Pengolahan Hasil Perikanan Indonesia, 19 (3): 233 – 240. DOI: 10.17844/jphpi.2016.19.3.233.

Lay, BW. 1994. Analisis Mikroba di Laboratorium. Jakarta: Grafindo. ISBN 979-421-388-8. 110 hlm.

Murray, J. andJ.R.Burt. 2001. The Composition of Fish. Torry Advisory Note No. 38, Ministryof Technology. Torry Research Station, U.K., 14 pp.

Neiva, C.R.P., T.M. Machado., R.Y. Tomita., E.F. Furlan., M.J.L. Neto., dan D.H.M. Bastos. 2011. Fish Crackers Development From Minced Fish And Starch: An Innovative Approach To A Traditional Product. Journal Tecnol Aliment., Campinas, 31(4): 973-979. http://www.scielo.br/pdf/cta/v31n4/24.pdf

Riry, J., Vita, N. L., Elizabeth, J. T., Risyart, A. Far-Far. 2013. Mutu Organoleptik Produk Enbal Fortifikasi (Makanan Tradisional Kepulauan Kei) Ditinjau Dari Daya Terima Konsumen. J. Pengolahan dan Bioteknologi Hasil Perikanan, 16 (3): 259 – 267. https://journal.ipb.ac.id/index.php/jphpi/article/view/8064/6323

Rizki, D., Sumardianto, dan Ima, W. 2017. Perbandingan Penambahan Ikan Teri (Stolephorus Sp.) dan Rumput Laut Caulerparacemosa Terhadap Kadar Kalsium, Serat Kasar, dan Kesukaan Kerupuk Ikan. J. Peng. & Biotek, 6 (1):46 – 53. https://media.neliti.com/media/publications/190430-ID-none.pdf

Robert, C.A. (2007). Diet Atkins. Jakarta:

Rosiana N, Basito, Widowati E, 2015. Studi of Sensory Characteristics, physical and Chemical Properties of Fortified Crackers With Aloe vera Using Microwave Roasting Methodes. Jurnal Teknologi Hasil Pertanian, Vol. VIII, No. 2

Saputri, R. A., Niniek W., dan Pujiono W. P. 2016. Identifikasi dan Kelimpahan Bakteri pada Jenis Karang Acropora Sp. di Reef Flat Terumbu Karang Pulau Panjang Jepara.Indonesian J.ofFisheriesScienceand Technology, 12 (1): 35 – 39.

Ratnawati, R. 2013. Eksperimen Pembuatan Kerupuk Rasa Ikan Banyar Dengan Bahan Dasar Tepung Komposit Mocaf dan Tapioka. Fakultas Teknik UNNES. Semarang. http://lib.unnes.c.id/18911/1/540 1408077.pdf/ diakses 9 September 2016.

Setiawan, M. P. G., Herla, R, dan Sentosa, G. 2013. Studi Pengaruh Zat Pengembang dan Penambahan Ikan pada Pembuatan Kerupuk Ikan Ubi Jalar. J. Rekayasa Pangan dan Pert, 1 (2): 1 – 11. file:///D:/Jurnal%20Pak%20Dekan%20(Referensi)/2499-6427-1-PB.pdf

Sukmawati., Fatimah, H. 2018. Analisis Total PlateCount (Tpc) Mikroba pada Ikan Asin Kakap Di Kota Sorong Papua Barat. J. Biodjati, 3 (1):72 – 78. https://journal.uinsgd.ac.id/index.php/biodjati/article/view/2368/1719

Winarno, F.G. 2004.Kimia Pangan dan Gizi. Gramedia Pustaka Utama, Jakarta. 253 hlm.

Yuliani., Marwati., Hendri, W., Aswita, E., Krishna, P. C. 2018. Karakteristik Kerupuk Ikan dengan Substitusi Tepung Tulang Ikan Gabus (ChannaStriata) sebagai Fortifikan Kalsium. J. Pengolahan Hasil Perikanan Indonesia, 21 (2): 258 – 265. https://journal.ipb.ac.id/index.php/jphpi/article/view/23042/15101.

Zulfahmi, A. N.,Fronthea, S, dan Romadhon. 2014. Pemanfaatan Daging Ikan Tengiri (ScomberomorusCommersoni) dengan Konsentrasi yang Berbeda pada Pembuatan Kerupuk Ikan. J. Pengolahan dan Bioteknologi Hasil Perikanan, 3 (4): 133 – 139. https://media.neliti.com/media/publications/124620-ID-none.pdf.

There are more references available in the full text version of this article.

Bibliographic Information

Verify authenticity via CrossMark

Cite this article as:

Achmad, M.J., Darmawaty, Abdullah, N., Samman, A., & Tolori, I., 2020. Analisis Kualitas Kerupuk Ikan Tuna dengan Uji Mikroorganisme dan Organoleptik di Kota Ternate. Agrikan: Jurnal Agribisnis Perikanan 13(1): 60-68. https://doi.org/10.29239/j.agrikan.13.1.60-68
  • Submitted
    18 May 2020
  • Revised
    2 June 2020
  • Accepted
    3 June 2020
  • Published
    7 June 2020
  • Version of record
    5 June 2020
  • Issue date
    31 May 2020
  • Discipline(s)
    Perikanan

Keywords

M.JanibAchmad, Universitas Khairun, Indonesia.

mjachmadg18@gmail.com

Darmawaty, Universitas Khairun, Indonesia.

darmawaty@gmail.com

NursantiAbdullah, Univeristas Khairun, Indonesia.

nabdullah@gamil.com

ArdanSamman, Universitas Khairun, Indonesia.

ardans@gamil.com

IswarTolori, Universitas Khairun, Indonesia.

iswar_t@gmail.com
View full text

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.