Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Pengaruh Penambahan Koji Terhadap Sifat Kimia Dan Tingkat Kesukaan Kecap Ikan

Penelitian ini dilaksanakan di Balai Besar Pengembangan dan Pengendalian Hasil Perikanan, Muara Baru, Jakarta Utara dari bulan September sampai bulan November 2006. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan koji terhadap sifat kimia dan tingkat kesukaan kecap ikan. Penelitian ini dilakukan dengan metode eksperimen. Analisis kimia menggunakan rancangan acak lengkap dengan 4 perlakuan dan 5 kali ulangan (p < 0,05). Analisis organoleptik menggunakan metode non parametrik, yaitu analisis Friedman. Perlakuan terdiri dari variasi konsentrasi penambahan koji yaitu 20%, 25%, 30%, dan 35% dari bobot ikan dan air. Variabel pengamatan meliputi kadar protein, air, abu dan uji kesukaan yang terdiri dari aroma, warna, rasa, dan kekentalan. Hasil penelitian menunjukkan bahwa penambahan koji berpengaruh nyata terhadap kadar protein, kadar air, dan tingkat kesukaan konsumen untuk aroma kecap ikan. Hasil penelitian menunjukkan bahwa kecap ikan dengan penambahan koji 25% adalah kecap ikan dengan karakteristik kimia terbaik dan paling disukai panelis.

This research carried out in The Research Institute of Fisheries Product Development and Control Centre, Muara Baru, North Jakarta, from September until November 2006. The aim of this research was to know the influence of koji addition to chemical characteristic and hedonic level of fish sauce. The research carried out with experimental method. Chemical analysis used complete randomized design with four treatments and five replications (p < 0,05). Organoleptic analysis used non parametric statistical was Friedman analysis. The treatment consisted of concentration variation for koji addition, namely 20%, 25%, 30%,35% from fish weight and water mixed. The variable observed were protein content, water content, ash content and organoleptic test, namely odour, colour, taste, and viscosity of fish sauce. The result showed that the koji addition has a significant influence on the protein content, water content, and the odour of fish sauce, but gave no siginificant influence on ash content, colour, taste, and viscosity of fish sauce. The result also showed that the koji of 25% addition gave fish sauce wich was the best chemical characteristic and the most liked by panelis.