PERUBAHAN KUALITAS FISIK DAN KIMIA DAGING IKAN KARPER (Cyprinus carpio) AKIBAT TREATMENT KEJUT LISTRIK VOLTASE TINGGI

Abstract

Kandungan nutrisi daging ikan karper (Cyprinus carpio) membuatnya mudah mengalami kerusakan. Berbagai upaya untuk mempertahankan kualitas daging ikan dan mempunyai masa simpan yang lebih lama telah dilakukan diantaranya dengan metode nonthermal seperti penggunaan kejut listrik voltase tinggi. Tujuan dari penelitian ini adalah untuk melihat pengaruh pemberian kejut listrik voltase tinggi terhadap perubahan sifat fisik dan kimia daging ikan karper. Alat utama yang digunakan adalah seperangkat alat kejut listrik voltase tinggi dan materi yang diamati adalah daging ikan karper. Metode penelitian bersifat eksperimental laboratoris menggunakan desain penelitian Rancangan Acak Lengkap (RAL). Perlakuan yang diberikan adalah perbedaan kekuatan voltase listrik yaitu 30 kV, 60 kV, dan 90 kV dan tanpa perlakuan kejut listrik. Parameter yang diamati berupa kandungan TVB-N, aw, storage loss, water holding capacity (WHC) serta perubahan warna daging ikan. Hasil penelitian menunjukkan bahwa daging yang diberikan perlakuan kejut listrik voltase tinggi mempunyai perbedaan nyata antara kontrol dengan perlakuan terhadap kualitas daging pada parameter TVB-N, WHC dan whiteness serta nilai L* (lightness) pada indikator warna, sedangkan parameter Aw, storage loss dan nilai a* dan nilai b* pada indikator warna, tidak terjadi perbedaan nyata antara kontrol maupun antar perlakuan. Nilai TVB-N dan nilai L* (lightness) semakin rendah sedangkan nilai storage loss, WHC dan indikator whiteness semakin tinggi seiring dengan kenaikan voltase kejut listrik. Dalam penelitian ini, perlakuan dengan kejut listrik voltase tinggi bisa mempengaruhi kualitas fisik dan kimiawi daging ikan karper dengan voltase 60 kV paling banyak memberikan perubahan pada kualitas daging ikan karper.

The nutritional content in the carp meat makes the meat easier to spoil. Various methods to maintain the quality of fish meat and to have a longer shelf life have been carried out, including non-thermal methods such as the use of high-voltage electric shocks. The purpose of this study was to examine the effect of high-voltage electric shock on changes in the physical and chemical properties of carp meat. The main equipment used is a set of high-voltage electric shocks and the material being observed is carp fish. The research method is an experimental laboratory using a research design that is a completely randomized design (CRD). The treatment was the difference in electric voltage strength of 30 kV, 60 kV, and 90 kV and untreated with electric shock. The parameters determined are TVB-N, aw, Storage loss, water holding capacity (WHC) and changes in the color of fish flesh. The results showed that the meat that was given high-voltage electric shock treatment had a significant difference between the control and the treatment of meat quality on the TVBN, WHC and whiteness parameters as well as the L* (lightness) value on the color indicator, while the parameters Aw, storage loss and the a* and b* values in color indicators did not show a significant difference between the control and between treatments. The TVB-N and L* (lightness) values are getting lower while the storage loss, WHC and whiteness indicators are getting higher along with the increase in the electric shock voltage. In this study, treatment with high-voltage electric shock could affect the physical and chemical quality of carp meat with a voltage of 60 kV giving the most changes to the quality of carp meat.