Profil Fermentasi Ikan Mujair (Oreochromis mossambicus) Dengan Penambahan NaCl

Abstract

AbstrakIkan mujair (Oreochromis mossambicus) merupakan salah satu hasil perikanan yang melimpah sehingga memerlukan variasi pengolahan. Salah satu metode yang dapat digunakan untuk mengolah ikan mujair adalah fermentasi. Penelitian ini menganalisis pengaruh NaCl terhadap profil fermentasi ikan mujair. Terdapat tiga perlakuan konsentrasi NaCl, yaitu 15, 20, dan 25 g/100 mL dalam fermentasi mujair pada suhu 31°C selama 8 hari dengan 5 kali pengulangan. Pengukuran dan pengujian dilakukan terhadap produk fermentasi yang meliputi uji mikroba, suhu, kadar pH, organoleptik, dan asam organik total. Data yang diperoleh dianalisis dan dideskripsikan pada masing-masing perlakuan. Konsentrasi NaCl pada konsentrasi 15 g/100 mL memiliki kadar pH 6, koloni mikroba 3,2 x 106 CFU/mL, asam organik total 0,72% dan nilai uji organoleptik 2,45. Konsentrasi 20 g/100 mL memiliki kadar pH 6, koloni mikroba 3,9 x 106 CFU/mL, asam organik total 0,88% dan nilai uji organoleptik 2,5. Konsentrasi 25 g/100 mL memiliki kadar pH 5, koloni mikroba 4,8 x 106 CFU/mL, asam organik total 1,12% dan nilai uji organoleptik 2,78. Profil fermentasi ikan mujair terbaik ditemukan pada pada perlakuan NaCl 25 g/100 mL.Abstract Mujair fish (Oreochromis mossambicus) is one of the abundant fishery products that need various processing. Fermentation is one of the methods that can be used to process mujair fish. The research was intended to analyze the effect of NaCl concentration on fermentation profile of mujair fish. There were three treatment variations on NaCl concentration which were 15, 20, and 25 g/100 mL in mujair fermentation at 31 °C during 8­ days with 5 times repetition. The fermentation products were tested and measured by microbial test, temperature, pH, organoleptic, and acid. The data obtained were analyzed and described for each treatment. The result of NaCl concentration on 15 g/100 mL was pH 6, microbial colonies 3.2 x 106 CFU/mL, total content of organoleptic acid 0.72% and organoleptic test 2.45. NaCl concentration on 20 g/100 mL was pH 6, microbial colonies 3.9 x 106 CFU/mL, total content of organoleptic acid 0.88% and organoleptic test 2.5. NaCl concentration on 25 g/100 mL was pH 5, microbial colonies 4.8 x 106 CFU/mL, total content of organic acid 1.12% and organoleptic test 2.78. The best profile fermentation of mujair fish was founded on 25 g/100 mL.