5.1 Simpulan
Reformulasi bahan sosis fermentasi ikan patin diperoleh formula terpilih berdasarkan hasil sensori rating intensitas dan hedonik untuk 1000 g daging ikan (surimi mentah), yaitu pemakaian bahan minyak jagung 15%, tepung tapioka 12,5%, garam 2,5%, bawang putih dan bawang bombay 10%, gula 6%, bakteri asam laktat L. plantarum 1B1 10 mL, lada halus 0,2%, Isolate Soy Protein (ISP) 0,2%, karagenan 2%, angkak 0,5%, susu skim 5% dan es batu 10%. Atribut sensori hedonik produk sosis fermentasi ikan patin meliputi keseluruhan parameter yaitu tekstur ,warna, aroma dan rasa dengan atribut sensori agak suka- netral dan telah memenuhi syarat sosis daging menurut SNI 01-3820-1995.
Sosis fermentasi ikan patin formula terpilih dengan waktu penyimpanan hari ke-4 merupakan sosis terpilih berdasarkan sensori hedonik dan mikrobiologi dapat dikonsumsi.
5.2 Saran
Kajian lebih lanjut mengenai penggunaan kultur starter bakteri asam laktat L. plantarum dengan strain yang berbeda yang bersifat sebagai probiotik yang diinokulasikan pada produk fermentasi ikan patin yang telah melalui proses pemasakan.
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Lampiran 1. Lembar kerja uji rating intensitas sosis fermentasi ikan patin
Nama : Tanggal :
UJI RATING INTENSITAS (SKALA KATEGORI)
Sampel : Sosis fermentasi (salami) ikan patin
Instruksi :
Lakukan pengamatan / pencicipan contoh satu persatu dari kiri ke kanan. Berikan penilaian anda terhadap intensitas dari masing – masing intensitas dengan cara memberikan tanda cek (V) terhadap intensitas pada kolom yang tersedia di bawah kode contoh. Setelah selesai menilai, netralkan mulut dengan air minum, kemudian cicipi contoh berikutnya dan lakukan penilaian terhadap kriteria. Demikian seterusnya hingga contoh berakhir.
Kriteria : TEKSTUR / TEKSTUR Kode
Intensitas : 476 127 398
Amat sangat kenyal dan padat Sangat kenyal dan padat Lebih kenyal dan padat Kenyal (normal) dan padat Agak kenyal dan agak padat
Agak tidak kenyal dan agak tidak padat Tidak kenyal dan tidak padat
Kriteria : WARNA
Kode
Intensitas : 476 127 398
Amat sangat merah Sangat merah Lebih merah Merah (normal) Agak merah
Antara agak merah dan agak putih Putih
Kriteria : AROMA ASAP
Kode
Intensitas : 476 127 398
Amat sangat tajam aroma asap Sangat tajam aroma asap Lebih tajam aroma asap Tajam (normal) aroma asap Agak tajam aroma asap Agak tidak tajam aroma asap Tidak tajam aroma asap
Kriteria : RASA
Kode
Intensitas : 476 127 398
Amat sangat asam Sangat asam Lebih asam Asam (normal) Agak asam Agak tidak asam Tidak asam
Lampiran 2. Lembar kerja uji hedonik sosis fermentasi ikan patin secara keseluruhan
Nama :
Tanggal :
UJI HEDONIK (KESUKAAN)
Sampel : Sosis fermentasi ikan patin Instruksi :
1. Dihadapan anda terdapat 3 contoh sosis fermentasi ikan. Lakukan pencicipan contoh secara satu persatu, dan masing – masing pencicipan contoh netralkan mulut anda dengan air minum yang tersedia.
2. Nilailah kesukaan anda terhadap masing – masing contoh secara overall dengan memberikan tanda cek (V) pada kolom kesukaan yang telah tersedia.
Kriteria kesukaan Kode
476 127 398 Sangat suka
Suka Agak suka Netral
Agak tidak suka Tidak suka Sangat tidak suka Komentar :
……… …………
……… ………...
Lampiran 3. Lembar kerja uji hedonik meliputi tekstur, warna, aroma dan rasa sosis fermentasi ikan patin
UJI HEDONIK (KESUKAAN)
Nama : Tanggal :
Sampel : Sosis fermentasi ikan patin
Instruksi :
1. Dihadapan anda terdapat sosis fermentasi ikan patin. Lakukan pencicipan pada sosis tersebut, dan setelah pencicipan netralkan mulut anda dengan air minum yang tersedia.
2. Nilailah kesukaan anda dengan memberikan tanda cek (√) pada kolom kesukaan yang telah tersedia.
Spesifikasi Nilai Kode 852
Tekstur Warna Aroma Rasa
Sangat suka 7
Suka 6
Agak suka 5
Netral 4
Agak tidak suka 3
Tidak suka 2
Sangat tidak suka 1 Komentar :
……… …
……… ………...
Lampiran 4. Hasil analisis ragam rating intesitas warna dan uji lanjut Duncan sosis fermentasi ikan patin
Jumlah kuadrat Db Rata-rata F Sig. Antara kelompok 5.389 2 2.694 4.806 .015
kelompok 18.500 33 .561
Total 23.889 35
Hasil uji lanjut Duncan
Formula N Subset untuk alfa = 0.05
1 2
formula A 3 12 3,42
formula A 2 12 4.08
Formula A 1 12 4.33
Sig. 1,000
Lampiran 5. Hasil analisis ragam hedonik tekstur sosis fermentasi ikan patin terpilih selama penyimpanan 16 hari suhu ruang dan uji lanjut Duncan
Jumlah kuadrat db Rata-rata F Sig. Antara kelompok 104.834 4 26.209 25.152 .000 Kelompok 177.143 170 1.042
Total 281.977 174
Hasil lanjut uji Duncan
Sampel N Subset untuk alfa = 0.05
1 2 3 4 4 35 4.03 5 35 4.43 3 35 4.91 2 35 5.46 1 35 6.23 Sig. .103 1.000 1.000 1.000
Lampiran 6. Hasil analisis ragam uji hedonik warna sosis fermentasi ikan patin terpilih selama 16 hari penyimpanan suhu ruang dan uji Lanjut
Duncan
Jumlah kuadrat db Rata-rata F Sig. Antara kelompok 112.834 4 28.209 22.712 .000
Kelompok 211.143 170 1.242
Total 323.977 174
Hasil uji lanjut Duncan
Sampel N Subset untuk alfa = 0.05
1 2 3 Duncana 12 35 4.00 16 35 4.29 8 35 4.89 4 35 5.63 0 35 6.14 Sig. .285 1.000 .055
Lampiran 7. Hasil analisis ragam uji hedonik rasa sosis fermentasi ikan patin terpilih selama 16 hari penyimpanan suhu ruang dan uji lanjut
Duncan
Jumlah kuadrat db Rata-rata F Sig. Antara kelompok 32.720 4 8.180 3.448 .010
Kelompok 403.314 170 2.372
Total 436.034 174
Hasil lanjut uji Duncan
N Subset untuk alfa = 0.05
Sampel 1 2 Duncana 12 35 3.94 0 35 4.00 8 35 4.14 4 35 4.60 4.60 16 35 5.09 Sig. .105 .189
Lampiran 8. Hasil analisis ragam bakteri asam laktat L. plantarum sosis fermentasi ikan patin terpilih selama 16 hari penyimpanan suhu ruang dan uji lanjut Duncan
Jumlah kuadrat db Rata-rata F Sig. Antara kelompok 1.548E18 4 3.870E17 7.217 .005
Kelompok 5.362E17 10 5.362E16
Total 2.084E18 14
Hasil uji lanjut Duncan
Hari N Subset untuk alfa = 0.05
1 2
hari simpan 12 3 5.3960E7
hari simpan 16 3 1.2807E8
hari simpan 0 3 1.7867E8
hari simpan 8 3 6.1667E8
hari simpan 4 3 8.8000E8
Sig. .543 .194
Lampiran 9. Hasil analisis ragam kapang khamir sosis fermentasi ikan patin terpilih selama penyimpanan 16 hari suhu ruang dan uji lanjut Duncan
Jumlah kuadrat db Rata-rata F Sig. Antara kelompok 9.972E13 4 2.493E13 30.415 .000
Kelompok 8.196E12 10 8.196E11
Total 1.079E14 14
Hasil uji lanjut Duncan
Hari N Subset untuk alfa = 0.05
1 2
hari simpan 12 3 .0000
hari simpan 16 3 .0000
hari simpan 0 3 7.1000E5
hari simpan 8 3 1.3100E6
hari simpan 4 3 6.8333E6
Lampiran 10. Kultur starter bakteri asam laktat L. plantarum pada pembuatan sosis fermentasi ikan patin
Faktor pengenceran Jumlah koloni Rata-rata (CFU/mL) 10- 10 7 - 10 7 10 -8 - 10 8 - 10 9 -9 TBUD TBUD 247 43 64 92 - 1,45 x 1010 7,8 x 1010
Lampiran 11. Tabel komposisi media Plate Count Agar (PCA)
Komposisi media Gram (g)
Triptone Yeast extract Dekstrosa Agar Air destilasi 5 2.5 1 15 1 L
Lampiran 12. Tabel komposisi media de Man Rogosa Sharpe (MRS) Agar