PENGARUH SUHU DAN LAMA EKSTRAKSI SECARA PENGUKUSAN TERHADAP RENDEMEN DAN KADAR ALBUMIN IKAN GABUS (The Effect of Temperature and Duration of the Steaming Extraction Albumin Content and Yield from the Fish Gabus (Ophiocephalus striatus))
Tujuan penelitian ini untuk menentukan suhu dan lama ekstraksi pengukusan yang tepat untuk mendapatkan rendemen dan kadar albumin yang optimal dari ikan gabus (Ophiocephalus striatus). Metode penelitian adalah menentukan suhu pada kisaran 40-90 oC, dan ekstraksi secara pengukusan waterbath selama 25-35 menit, untuk mendapatkan rendemen dan kadar albumin ekstrak kasar ikan gabus yang optimal. Pengujian suhu dan lama ekstraksi secara pengukusan terhadap rendemen, kadar albumin dan rendemen albumin daging ikan gabus menggunakan analisa Rancangan Acak Kelompok Faktorial (RAKF). Hasil penelitian menunjukkan bahwa tidak ditemukan interaksi antara berbagai faktor perlakuan dengan semakin tinggi suhu kisaran 40-90 oC, dan lama pengukusan kisaran 25-35 menit. Rendemen albumin tertinggi ekstrak ikan gabus sebesar 2.459 g (100g)-1, oleh suhu pengukusan 60 oC selama 25-35 menit.
Kata kunci : Ikan gabus (Ophiocephalus striatus), suhu dan lama ekstraksi pengukusan, rendemen albumin
The objective of this study to determine the temperature and duration of the steaming extraction that right to obtain albumin content and yield that optimal from the fish Gabus (Ophiocephalus striatus). The research method is to determine the temperature in the range 40-90 oC, and the steaming extraction waterbath for 25-35 minutes, to obtain yield and albumin content of fish Gabus coarse extract that optimal. Testing temperature and extraction time is steaming toward yield, albumin content and albumin yield of fish Gabus meat using Group Randomized Factorial design analysis (RAKF). The results showed that no interaction between the various factors treated with the higher temperature range 40-90 oC, and the range of 25-35 minutes longer steaming. The highest albumin yield extract of the common snakehead of 2.459 g (100 g)-1 fish, by steaming temperature 60 °C for 25-35 minutes.
Key words : Fish Gabus (Ophiocephalus striatus), extraction temperature and duration of steaming, the albumin yield
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