Pustaka Ilmiah Universitas Padjadjaran

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Pemanfaatan Daun Pohpohan (Pilea trinervia) Untuk Memperpanjang Masa Simpan Filet Nila Merah Pada Penyimpanan Suhu Rendah (Utilization Of Pohpohan Leaf (Pilea Trinervia) To Prolong The Red Tilapia Fillets Save On Low Temperature Storage)

Penelitian ini dilakukan untuk mengetahui pengaruh penggunaan larutan daun pohpohan terhadap masa simpan filet ikan nila merah pada penyimpanan suhu rendah. Penelitian dilaksanakan di Laboratorium Teknologi Industri Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan. Universitas Padjadjaran pada bulan Desember 2013 sampai dengan Januari 2014. Penelitian dilakukan secara deskriptif dengan menggunakan lima perlakuan. Filet nila merah dengan perlakuan tanpa perendaman dan perlakuan larutan daun pohpohan dengan konsentrasi 5%, 10%, 15% dan 20% (b/v). Pengamatan dilakukan saat penyimpanan hari ke-1, 3, 5, 7, 8, 9, dan 10. Parameter yang diamati meliputi karakteristik organoleptik, derajat keasaman (pH) dan total bakteri. Hasil penelitian menunjukan bahwa penggunaan larutan daun pohpohan sebanyak 5% menghasilkan karakteristik organoleptik terbaik dengn masa simpan 10 hari yaitu nilai organoleptik rata-rata 5, pH 7,40 dan total bakteri 7,4×106

This research was conducted to determine the effect of leaf pohpohan solution to the time storage of red tilapia filet at low temperature storage. The research was conducted at the Laboratory of Fishery Industrial Technology, Faculty of Fisheries and Marine Sciences, University of Padjadjaran in December 2013 to January 2014. The research was conducted descriptively with using five treatments, namely, without soaking and with soaking solution pohpohan leaf with 5% ,10 %, 15% and 20% concetration (w / v). Observations were conducted in days 1, 3, 5, 7, 8, 9 and 10 time storage. The parameters that observed are cover organoleptic characteristics, degree of acidity (pH) and total bacteria. The results showed that the usage of 5% solution pohpohan leaves produce the best organoleptic characteristics for 10 days time storage which is the average value of organoleptic is 5, pH 7.40 and total bacteria 7,4 x106.