skip to main content

KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN SAMBAL IKAN BETE-BETE

Asnani Asnani  -  , Indonesia
Indriani Indriani  -  , Indonesia
*Amir Husni orcid scopus publons  -  Department of Fisheries Faculty of Agriculture, Universitas Gadjah Mada, Jalan Flora Gedung Perikanan A4 Bulaksumur, Yogyakarta, Indonesia 55281, Indonesia
Nurfitri Ekantari  -  , Indonesia
Suadi Suadi  -  , Indonesia
Ima Wijayanti  -  , Indonesia

Citation Format:
Abstract
Sambal is a side dish, one of the variants of which is basic chili sauce with additional ingredients of various types of fish such as bete-bete fish (Leiognathus sp). The purpose of this study was to examine the proximate composition and sensory properties (hedonic and description) and to determine the shelf life of bete-bete fish sauce (SIB) using the Accelerated Shelf Life Testing (ASLT) method using the parameters of the total content of bacteria and molds in the chili sauce. The treatments included the use of fish (%) and basic chili sauce (%) with a ratio of 50:50 (SIB1), 40:60 (SIB2), and 30:70 (SIB3). The results showed that the highest proximate composition of SIB was protein and fat with a range of 35.23+1.56 - 42.32±0.45% and 21.14±0.13 - 32.53±1.75, respectively. %. The most desirable sambal (sensory hedonic test) is SIB3, which has the characteristics of appearance: red color typical of fish sauce, slightly bright, brilliant, homogeneous, clean and attractive, aroma: typical of fish sauce is strong, fragrant and fresh, and the consistency is not thick with taste. which is delicious, typical of fish sauce, spicy and somewhat savory. Based on the total parameters of bacteria and molds, it is suspected that the bete-bete fish sauce (SIB3) has a shelf life of 22, 19 and 18 days, respectively, at storage temperatures of 20, 25 and 27 °C.
Fulltext View|Download
Keywords: ASLT; Leiognathus sp; parrot fish; proximate; chilli sauce; sensory

Article Metrics:

  1. Affandi, D. R., Sanjaya, A. P., Mardiana, S. R. (2020). Umur simpan sambal pari (Dasyatis sp.) asap yang dikemas jar pada beberapa cara pemasakan dengan metode pendugaan accelerated shelf-life testing (ASLT). Jurnal Teknologi Hasil Pertanian, 13(2), 111-123
  2. Ambarita, M. T. D., Raes, K., De-Meulenaer, B. (2020). Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition. Sains Malaysiana, 49(3), 561-571
  3. Arif, A. B., Setyadjit, I. B., Jamal, H., Herawati, Suyanti. (2014). Pengaruh penambahan sari cempedak terhadap umur simpan dan nutrisi sari buah nanas. Jurnal Pascapanen, 11(1), 30-38
  4. Asriyana, Rahardjo, M. F., Sukimin, S., Batu, D. F. L., Kartamihardja, E. S. (2009). Keanekaragaman ikan di perairan teluk Kendari Sulawesi Tenggara. Jurnal Iktiologi Indonesia, 9(2), 97-112
  5. Badan Standarisasi Nasional. (2009). Batas Maksimum Cemaran Mikroba dalam Pangan. Standar Nasional Indonesia. SNI 7388:2009
  6. Badan Standarisasi Nasional. (2006). Saus Cabe. Standar Nasional Indonesia. ICS 67.080.20SNI 01-2976-2006
  7. BPOM. (2020). Peraturan Badan Pengawas Obat dan Makanan Nomor 16 Tahun 2020 tentang Pencantuman Informasi Nilai Gizi untuk Pangan Olahan yang Diproduksi oleh Usaha Mikro dan Usaha Kecil
  8. Budiyanto, F. N., Margana, Wahyudi, A. T. (2015). Perancangan media promosi sambal marin Surabaya. Jurnal DKV Adiwarna, Universitas Kristen Petra, 1(6), 1-12
  9. Chukwu, O., Shaba, I. M. (2009). Effects of drying methods on proximate compositions of catfish (Clarias gariepinus). World Journal of Agricultural Sciences, 5(1), 114-116
  10. Dotulong, V., Patty. C. N., Suwetja, I. K. (2018). Mutu ikan roa (Hemirhamphus sp) asap yang dijual di Pasar Bersehati Kota Manado Sulawesi Utara. Jurnal Media Teknologi Hasil Perikanan, 6(3), 281-286
  11. Ephmara, F. J. (2014). Formulasi dan Proses Produksi Produk Sambal Andaliman dalam Kemasan. [Skripsi]. Institut Pertanian Bogor. Bogor
  12. Harjan, I., Rasulu, H., Saleh, E. R. M. (2018). Penentuan umur simpan ikan roa asap (ikan julung-julung asap) (Hemirhampus sp) menggunakan metode ASLT (accelerated shelf life testing) dengan pendekatan Arrhenius. Techno, 07(01), 105-116
  13. James, P. S. B. R. (1984). Leiognathidae. dalam W. Fischerarrd G. Bianchi (eds.). FAO species identification sheets for fishery purposes. Western Indian Ocean (Fishing area 51).Vol. 2. FAO. Rome. http://www.fao.org/3/ad468e/ ad468eFM.pdf. Diunduh pada 01-01-2021
  14. Jayabalan, N., Ramamoorthi. K. (1984). A brief note on the proximate composition of silverbellies (Fam: Leiognathidae) of Porto Novo waters. Indian Journal of Fisheries, 31(3), 393-395
  15. Mardhiyyah, Y. S., Ningsih, I. (2021). Masa simpan aneka sambal dari bahan nabati menggunakan metode accelerated shelf life testing: kajian literatur. Agrointek, 15(2), 459-468
  16. Priatni, S., Ratnaningrumd, Kosasih, W., Sriendah, E., Srikandace, Y., Rosmalina, T., Pudjiraharti, S. (2018). Protein and fatty acid profile of marine fishes from Java Sea, Indonesia. Biodiversitas, 19(5), 1737-1742
  17. Putro, J. S., Budiastra, I. W., Ahmad, U. (2012). Optimasi proses penggorengan hampa dan penyimpanan keripik ikan pepetek (Leiognathus sp.) .Jurnal Keteknikan Pertanian, 26(1), 25-32
  18. Rosita, M., Hidayat, K., Maflahah, I. (2018). Analisis nilai tambah olahan ikan peperek (Leiognathus equulus) menjadi ikan peperek crispy menggunakan metode value engineering. Jurnal Ilmiah Perikanan dan Kelautan, 10(1), 15-25
  19. Salita, L. (2019). Formulasi dan Karakterisasi Sambal Ikan Lele Dumbo (Clarias gariepinus) Asap. Skripsi Fakultas Perikanan dan Ilmu Kelautan Institut Pertanian Bogor. Bogor
  20. Saputri, E. R., Susilowati, A., Sofyan, J. S. (2016). Pengaruh penambahan bumbu terhadap nilai proksimat dan daya simpan sambal perut ikan tuna sirip kuning (Thunnus albacares). Jurnal Balik Diwa, 7(1), 33-40
  21. Setyaningsih, D., Apriyantono, A., Sari, M. P. (2010). Analisis Sensori, untuk Industri Pangan dan Agro. IPB Press. Bogor
  22. Sharif, Z. M., Othman, M. S., Jalil, N. J. (2016). A Stability Study on Shelf Life of Spicy Shrimp Paste (SambalBelacan) in Malaysian SMEs’ (Small Medium Enterprise). Proceedings of the 3rd International Conference on Applied Science and Technology (ICAST’18) AIP Conference Proceeding. https://doi.org/10.1063/1.5055485
  23. Siagian, R., Nugroho, R. A. (2017). Growth performance and carcass composition of African catfish, Clarias gariepinus fed different protein and energy levels. Iranian Journal of Fisheries Sciences, 19(4), 1828-1839. DOI: 10.22092/ijfs.2018.117179
  24. Setiarto, R. H. B., Widhyastuti, N., Agustin, N., Rahmawati, Wawo, A. H. (2018). Pendugaan umur simpan saus buah merah pedas (Pandanus conoideus Lamk) dengan metode accelerated shelf life test. Jurnal Keteknikan Pertanian, 6(3), 279-286
  25. Sukotjo, S., Saragih, R., Javier, R. M. 2019. Umur simpan sambal tauco pada suhu penyimpanan berbeda. Technopex, 2019, 216-221
  26. Syahrul, Syarief, R., Hermanianto, J., Nurtama, B. (2016). Kinetics of Quality Changes and Shelf Life Estimation of Frozen Coated Tumpi-tumpi Using Accelerated Shelf-Life Testing (ASLT) Method with Arrhenius Approach. IOP Conference Series: Earth and Environmental Science 564. doi: 10.1088/1755-1315/564/1/012048
  27. Triharyuni, S., Utama, A. A., Zulfia, N., Sulaiman, P. S. (2017). Komposisi, sebaran ukuran dan hubungan panjang-berat beberapa jenis ikan petek (Leiognathidae) di Teluk Jakarta. Bawal. 9(2), 75-83
  28. Wardhani, D. H., Aryanti, N., Buchori, L., Cahyono, H. (2019). Application of an Integrated Cooking Pan in Sambal Production. IOP Confere nce Series: Journal of Physics: Conference Series 1295
  29. Wulandari, Hermanto, Isamu, K. T. (2018). Studi pengaruh penambahan tepung tapioka yang berbeda terhadap sifat fisik dan organoleptik amplang ikan bete-bete (Leiognathus equulus). Jurnal Fish Protech, 1(2), 85-94

Last update:

No citation recorded.

Last update: 2024-03-29 22:18:27

No citation recorded.