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Limahekin, Donatus Aribeda
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APLIKASI CUKA AIR KELAPA (COCONUT VINEGAR) DALAM MEMPERPANJANG UMUR SIMPAN UDANG SEGAR Limahekin, Donatus Aribeda; Santosa, Budi; Wirawan, Wirawan
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Providing a natural preservative to increase the shrimp shelf life is a challenge amid the widespread use of chemical preservatives. There are many dangerous chemical substances such as Formalin to extend the shrimp shelf life. Coconut vinegar has 4% of acetate acid content which is able to extend meat shelf life. This research aimed to find out the effect of coconut vinegar concentration and immersion duration to the quality of shrimp physicochemical and shelf life. This research used a factorial group randomized design (RAK). Factor I: Coconut vinegar concentration, they were 4%, 6% and 8% and factor II: immersion duration which consisted of three levels, they were 2 minutes, 4 minutes and 6 minutes. It involved nine treatments and each treatment was repeated twice. The samples of this research were 18 experiment samples. The obtained data, then analyzed with Analysis of Variant (Anova) to know whether there were any differences in each treatment or not, if there was, it would be continued with BNT test. The test parameters were water content, pH and TPC (Total Plate Count). From the three parameters, it could be concluded that based on the effectivity index, the best treatment was on coconut vinegar concentration of 8% and the immersion duration was 6 minutes with water content of 79,25, pH 7,43, TPC 12x105. Penyediaan pengawet alami untuk meningkatkan umur simpan udang merupakan tantangan tersendiri, ditengah maraknya penggunaan pengawet kimia saat ini. Selama ini banyak bahan kimia berbahaya terutama formalin untuk memperpanjang daya simpan udang segar. Cuka air kelapa mempunyai kandungan asam asetat 4% yang bisa memperpanjang daya simpan pada daging sapi. Tujuan dari penelitian yaitu untuk mengetahui pengaruh konsentrasi coconut vinegar dan lama perendaman terhadap kualitas fisikokimia udang, dan Mengetahui lama penyimpanan udang segar. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor I: Konsentrasi Coconut Vinegar terdiri dari tiga taraf yaitu (4%, 6%, dan 8%) dan Faktor II: Lama Perendaman terdiri dari tiga taraf yaitu: (2 menit, 4 menit, 6 menit). Sehingga melibatkan 9 perlakuan dan masing masing perlakuan diulang sebanyak dua (2) kali. Maka sampel penelitian ini sebanyak 18 sampel percobaan. Data yang diperoleh selanjutnya dianalisa dengan Analisis of Variant (Anova) dengan tujuan untuk mengetahui ada tidaknya perbedaan antara perlakuan, jika ada perbedaan akan dilanjutkan dengan uji BNT. Adapun parameter uji yakni (Kadar Air, pH, dan TPC (Total Plate Count)), Dari ketiga parameter uji tersebut berdasarkan hitungan indeks efektivitas perlakuan terbaik terdapat pada perlakuan (Konsentrasi Coconut Vinegar 8% dan lama perendaman 6 menit) dengan nilai Kadar Air 79,25, pH 7,43, TPC 12x105.