QUALITY OF SCAD MACKEREL (Decapterus sp.) PINDANG PROCESSED AT DIFFERENT LEVELS OF SALTING AND COOKING TREATMENT
Abstract
Regarding source of animal protein, pindang (salted and cooked fish) seems to have a greater potentiality than ikan asin (salted and dried fish), since pindang is more favorable in terms of sensory properties; thereby, pindang can be more widely consumed. Besides, pindang is also ready-to-eat product, which make it easier to consume. This research aimed at evaluating the different degree of salting and cooking on quality of scad mackerel pindang. The experiment was carried out according to Randomized Block Design, consisting of two processing methods: steam (A) and pressured or presto (B), with various concentrations of salt, i.e. 5%, 10% and 15%. The sample was then analyzed for content of protein, moisture, ash, as well as hedonic profile. The results showed that the best quality of scad mackerel pindang was achieved at pressured fish with salt 5%, yielding protein of 34,68%, moisture of 64,79%, and ash of 1,80%.
References
Ariyani, F., Yulianti dan Martati, T. 2004. Studi Perubahan Kadar Histamine pada Pindang Tongkol (Euthynnus affinis) selama Penyimpanan. Journal Penelitian Perikanan Indonesia. Edisi Pasca Panen. Vol. 10(3): 35-46.
Ariyani dan Rario. 2006. Kajian Masa Simpan Pindang Botol Ikan Mas (Cyprus carpio) Ditijau dari lama Waktu Pengukusan yang Berbeda. Journal of Tropical Fisheries. Vol. 1(1): 87-97.
Ariyani, F. dan Yennie, Y. 2008. Pengawetan Pindang Ikan Layang (Decapterus russelli) Menggunakan Kitosan. Journal Pascapanen. Vol. 3(2): 139-146.
Association of Official Analytical Chemists (AOAC). 2006. Official Methods of Analysis, 18th edn. AOAC Int, Gaithersburg.
Astawan, M. 2004. Mengapa Kita Perlu Makan Daging. Departemen Teknologi Pangan dan Gizi IPB. http://www. gizi.net.
Basuki, I., E. Sembiring., D. Safitriani dan D. Simanjuntak. (2009). Sumber daya laut Indonesia dan pengolahannya.
Budiman, S. 2004. Proses pemindangan. Departemen Pendidikan Nasional, Jakarta.
Dwiyitno, Ariyani, F., Kusmiyati, T., dan Harmita. 2005. Perlakuan perendaman dalam larutan asam untuk menghambat perkembangan hisstamin pada pindang ikan lisong (Scomber australasicus CV). Journal Penelitian Perikanan Indonesia. Vol 11(8): 1-8.
Hanafiah, Kemas Ali. 2011. Experiment Design. Rajawali Press. Jakarta.
Heruwati, E.S., Indriati, N., Ariyani, F., Yeni, Y., Riyanto, R., Priyanto, N., Murtini, J.T., Arifah, K., Rachmawati, N., dan Siregar, T.S. 2006. Riset keamanan paangan produk perikanan selama penanganan dan pengolahan. Laporan Teknis. Bagian Proyek Riset Pengolahan Produk dan social Ekonomi Kelautan dan Perikanan, Jakarta.
Ohoiwutun, M.K. (2012). Pengaruh Pemberian Jenis Kudapan terhadap Daya Ingat Sesaat Siswa Sekolah Dasar. Prosiding C, Pergizi Pangan Indonesia. Hal: 138-148. Jakarta.
Pandit, I. G. S. 2016. Teknologi Pemindangan Ikan Tongkol. Penerbit Warmadewa University Press. Denpasar.
Saleh, M. 1993. Ikan Pindang. Kumpulan Hasil-Hasil Penelitian Pasca Panen Perikanan. Pusat Penelitian dan Pengembangan Perikanan. Jakarta.
Standar Nasional Indonesia. 2009. Syarat Mutu dan Keamanan Pangan Pindang. SNI No.2717.1-2009. Badan Standar Nasional, Jakarta.
Soediaoetama, A.D. (2006). Ilmu Gizi untuk Mahasiswa dan Profesi Jilid II. Dian Rakyat, Jakarta.
Suparno. 1993. Pengolahaan Ikan Asin. umpulan Hasil-Hasil Penelitian Pasca Panen Perikanan. Pusat Penelitian dan Pengembangan Perikanan. Jakarta.
