KARAKTERISTIK IKAN TERI NASI (Stolephorus spp) ASIN GORENG SIAP MAKAN DENGAN PERLAKUAN PERENDAMAN DALAM AIR PANAS SEBELUM PENGGORENGAN

Abstract

Ikan teri nasi asin selain menjadi bagian dari lauk dalam makanan utama juga dapat menjadi makanan ringan siap makan dalam bentuk ikan teri nasi asin goreng. Penelitian ini bertujuan untuk menentukan karakteristik produk ikan teri nasi asin goreng yang sebelum proses penggorengan melalui perlakuan perendaman dalam air panas. Penelitian ini dilaksanakan dengan dua perlakuan percobaan yaitu perlakuan perendaman dalam air panas dan perlakuan tanpa perendaman dalam air panas. Ikan teri nasi asin yang digunakan adalah ikan teri nasi asin setengah kering yang dibeli di pasar. Perendaman dalam air panas dilakukan selama 3 menit kemudian ikan teri nasi ditiriskan dan digoreng dengan minyak goreng kelapa sawit. Hasil penelitian menunjukkan bahwa perlakuan perendaman dalam air panas menghasilkan karakteristik produk yang berbeda. Secara sensori panelis lebih menyukai produk ikan teri nasi asin goreng yang diberi perlakuan perendaman dalam air panas karena rasa produk yang tidak terlalu asin. Hasil tersebut juga didukung hasil uji kadar garam yang menunjukkan bahwa kadar garam ikan teri nasi goreng dengan perlakuan perendaman adalah 10,33% sementara ikan teri nasi tanpa perlakuan perendaman 22,71%. Sejalan dengan hasil uji kadar garam, uji kadar abu juga menunjukkan bahwa kadar abu ikan teri nasi asin goreng dengan perlakuan perendaman lebih rendah yaitu 14,56%, sedangkan tanpa perlakuan perendaman kadar abu ikan teri asin goreng adalah 28,98%. Kadar air, kadar protein, kadar lemak, dan nilai Aw ikan teri nasi asin goreng dengan perlakuan perendaman yaitu 2,42%, 36,70%, 41,84%, dan 0,54, sementara ikan teri nasi asin goreng tanpa perlakuan perendaman yaitu 2,08%, 27,13%, 40,88%, dan 0,50.

Dried salted anchovy ussually served as a part of main meal or as ready-to-eat snack in the form of fried salted anchovy. This study aims to determine the effects of soaking in hot water before the frying to the characteristics of fried anchovy. This experimental research was carried out with two experimental treatments, namely soaking3 minutes in hot water and without soaking in hot water. Each experiment was tested in three replications. Frying process of salted anchovy wass carried out using palm cooking oil. The characteristics of the product were assessed by sensory test, proximate test, salt content test and lisin level test. The results showed that the soaking treatment in hot water gave different characteristics to the resulting fried anchovy product where panelists preferred the fried salted anchovy product which was soaked in hot water before being fried because of the taste of the fried anchovy was not too salty. This result was related with the salt content test. The salt content of dried salted anchovy with soaking treatment was 10.33% while without soaking treatment reached 22.71%. The ash content test results also showed that the ash content of the fried  salted anchovy through the soaking treatment was lower, 14.56%, while without the soaking treatment, the ash content of the anchovies was 28.98%. Water content, protein content, fat content and water activity of fried anchovy with soaking treatment were 2.42%, 36.70%, 41.84%, and 0,54, while fried anchovy without soaking treatment were 2.08 %, 27.13%, 40.88%, and 0,50