5.1. Kesimpulan
Perkembangan kemasan cerdas (smart packaging) dengan sensor yang dapat mendeteksi tingkat kemunduran mutu ikan merupakan inspirasi dan inovasi baru dalam memberikan arti kemudahan, kepraktisan, jaminan mutu serta keamanan pangan untuk mengkonsumsi hasil-hasil perikanan di masa depan. Analisis karakteristik sifat optik dan dinamika respon terhadap sensor smart packaging berbahan dasar chitosan-asetat, polivinil alkohol (PVA), dan indikator
bromthymol blue (BTB) memperlihatkan adanya kecenderungan yang nyata dalam mendeteksi tingkat kebusukan fillet ikan nila. Secara visual sensor smart packaging dengan bahan dasar chitosan-asetat, PVA, dan indikator BTB dapat memberikan pola perubahan warna yaitu dari kuning menjadi kuning tua selanjutnya menjadi hijau dan terakhir hijau kebiruan selama proses kebusukan berlangsung.
Hasil pengamatan tingkat kebusukan fillet ikan nila dengan parameter uji berupa nilai total volatile basic nitrogen (TVBN) dan total bacterial counts
(TBC), memperlihatkan juga adanya kecenderungan yang sama dalam mendeteksi tingkat kebusukan fillet ikan nila, dimana nilai TVBN makin meningkat yaitu dari sebesar 8,40 ± 0,40 mg N/100 g pada jam ke-0 menjadi sebesar 52,36 ± 1,98 mg N/100 g pada jam ke-15 dan nilai TBC dari sebesar nilai log 4,35 ± 0,07 (2,3 x 104 CFU/ml) pada jam ke-0 menjadi sebesar nilai log 9,11 ± 0,05 (1,3 x 109 CFU/ml) pada jam ke-15. Sedangkan untuk nilai pH cenderung berfluktuatif yakni sebesar 6,50 ± 0,08 pada jam ke-0 kemudian turun menjadi 5,96 ± 0,12 pada jam ke-5 selanjutnya naik menjadi 6,34 ± 0,73 pada jam ke-10 dan 6,44 ± 0,25 pada jam ke-15.
Tingkat hubungan (korelasi) antara nilai absorbans sensor smart packaging berbahan dasar chitosan-asetat, polivinil alkohol (PVA), dan indikator
bromthymol blue (BTB) dengan parameter uji tingkat kebusukan ikan menunjukkan korelasi yang positif, dimana memperlihatkan pola kecenderungan yang sama dalam mendeteksi tingkat kebusukan fillet ikan nila.
5.2. Saran
Saran yang dapat diberikan pada penelitian ini adalah :
1. Perlu adanya kajian mengenai karakteristik sifat fisik, terutama model struktur matriks dari sensor smart packaging dengan bahan dasar chitosan- asetat, PVA dan indikator BTB, sehingga makin meningkatkan tingkat kesensitifan sensor dalam mendeteksi tingkat kemunduran mutu hasil perikanan.
2. Perlu implementasi pengembangan untuk mendeteksi tingkat kebusukan ikan pada berbagai kondisi dan teknik penyimpanan.
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Larutan chitosan 1 % Penghomogenan t : 10 menit Larutan chitosan 6 %, 8 ml Air aquades 40 ml Lampiran 1. Spesifikasi chitosan dari P.T. Araminta Sidhakarya
Sifat Parameter kitosan
Kadar air 2,77 %
Kadar abu 0,5 %
Total N 4,85 %
Derajat deasetilasi 80,45 %
Bentuk Larutan
Warna larutan (1.5 % b/v) Bening
Viskositas 200 cps (1 %) Kandungan logam Pb Cu Zn Hg As Cd 0,1 3,38 6,48 < 0,001 < 0,002 < 0,003 Proses Pembuatan Larutan Chitosan 1%
Larutan chitosan saat dibeli memiliki konsentrasi sebesar 6 %. Penelitian ini membutuhkan chitosan dengan konsentrasi 1 % dalam volume 48 ml, maka dilakukan pengenceran larutan chitosan. Nilai pengenceran diperoleh dengan rumus : V1 x N1 = V2 x N2, maka
1 % x 48 ml = V2 x 6 % Î V2 = 8 ml
Larutan chitosan 6 % sebanyak 8 ml ditambahkan aquades hingga volume tepat 48 ml dan dihomogenkan. Magnetic stirrer digunakan dalam proses penghomogenan selama 10 menit. Diagram alir selengkapnya pembuatan larutan
Larutan Polivinil alkohol 1 % Pemanasan T : 80°C, t : 20 menit Polivinil alkohol (PVA) serbuk 1 gram Air aquades 99 ml
Lampiran 2. Spesifikasi dan proses pembuatan larutan polivinil alkohol
Nama produk Polyvinyl alcohol 72000
Brand merck-schuchardt
Parameter Spesifikasi
Molaritas 72000 g/mol
Warna Putih
Bau Tidak berbau
Bentuk Bubuk
Keadaan fisik Padat (solid)
Titik lebur 110°C
Kelarutan Larut dalam air panas
pH 4,0-7,5 Proses Pembuatan Larutan PVA 1% (Permana 2008)
Larutan PVA 1% dibuat sebanyak 100 ml. PVA serbuk sebanyak 1 gram ditambahkan air aquades bersuhu 80°C hingga mencapai volume tepat 100 ml. Selanjutnya larutan PVA diaduk hingga merata selama 20 menit secara manual. Larutan PVA diambil dalam jumlah tertentu sesuai dengan komposisinya pada proses pembuatan smart packaging. Diagram alir selengkapnya pembuatan larutan PVA dapat dilihat pada Gambar di bawah ini.
Lampiran 3. Teknik penanganan dan kondisi fillet ikan nila
Teknik penanganan fillet ikan nila :
Ikan nila hidup W : ±500 gram
Ikan dimatikan
Pem-fillet-an
Fillet dipotong kecil-kecilmenjadi 5 sampel @ 25 g dan dimasukkan ke dalam tabung pengujian dengan kondisi suhu
Pengujian efektifitas kinerja sensor sekaligus analisis kemunduran mutu fillet
nila dengan perlakuan waktu : jam ke-0, jam ke-5, jam ke-10, jam ke-15
Lampiran 4. Bahan yang digunakan dalam penelitian
Bahan pembuatan smart packaging
Chitosan cair 6 % (b/v) Polyvinyl alcohol (PVA)
Lampiran 5. Peralatan yang digunakan dalam penelitian
a. Peralatan pembuatan smart packaging
Magnetic stirer Ultrasonic processor
Timbangan digital Kompor listrik
Lampiran 5. Peralatan yang digunakan dalam penelitian (Lanjutan) b. Peralatan uji TPC
Cawan petri Tabung reaksi
Inkubator Vortex
Lampiran 5. Peralatan yang digunakan dalam penelitian (Lanjutan) c. Peralatan uji TVB
Cawan conway Homoginizer
d. Peralatan uji nilai pH
pH meter
d. Peralatan uji absorbans sensor BTB
Software “Ocean Optics Spectrophotometer
“USB VIS 2000” Lampu (sumber cahaya) Probe fiber optics
Lampiran 6. Gambar rangkaian instrumen saat uji absorbans sensor smart packaging terhadap fillet ikan nila
Keterangan :
a. Tabung sampel berisi fillet ikan nila b. Fiber optic probe
c. Lampu (sinar putih)
d. Spectrophotometer (USB VIS 2000) e. PC (software ”Ocean Optics”)
a e
d
c
Lampiran 7. Lembaran daftar pengujian kemunduran mutu fillet ikan nila selama penelitian
a. Uji Total Bacterial Count (TBC) Kode Sampel Ulangan Pengamatan jam ke- Pengenceran Log TBC (CPU/ml) 10-5 10-6 10-7 A 1 0 5 10 15 B 2 0 5 10 15
b. Uji Total Volatile Basic Nitrogen (TVBN) Kode Sampel Ulangan Pengamatan jam ke- Volume titrasi (ml) Nilai TVBN (mg N/100 g) A 1 0 5 10 15 B 2 0 5 10 15 c. Uji nilai pH Kode Sampel Ulangan
Pengamatan jam ke-
0 5 10 15 A 1
Lampiran 9. Data rata-rata absorbans hasil uji spektrum sensor smart packaging
pada panjang gelombang 475,34 nm
Jam
Ulangan
(arbitrary unit/a.u.) Rata rata (a.u.) 1 2 0 0,224 0,274 0,249 ± 0,0354 1 0,226 0,273 0,250 ± 0,0325 2 0,225 0,280 0,253 ± 0,0389 3 0,228 0,282 0,255 ± 0,0354 4 0,243 0,293 0,268 ± 0,0354 5 0,248 0,298 0,273 ± 0,0354 6 0,251 0,301 0,276 ± 0,0332 7 0,266 0,316 0,291 ± 0,0354 8 0,269 0,319 0,294 ± 0,0354 9 0,270 0,320 0,295 ± 0,0354 10 0,279 0,330 0,305 ± 0,0354 11 0,281 0,332 0,307 ± 0,0354 13 0,283 0,334 0,309 ± 0,0361 15 0,284 0,336 0,310 ± 0,0389
Lampiran 10. Data uji Total Bacterial Count (TBC) fillet ikan nila
Jam ke- Ulangan Duplo 10(-1) 10(-2) 10(-3) 10(-4) 10(-5) 10(-6) 10(-7) 10(-8) SPC Log
TBC Rata-rata Log TBC 0 1 1 TBUD 182 38 2,0 x 104 4,30 4,35 2 TBUD 220 21 2 1 TBUD 253 67 35 2,5 x 104 4,40 2 TBUD 247 11 12 5 1 1 TBUD 32 3 3,2 x 105 5,51 5,81 2 TBUD 31 2 2 1 TBUD TBUD 126 52 1,3 x 106 6,11 2 TBUD TBUD 132 32 10 1 1 TBUD 165 1,3 x 107 7,11 7,50 2 TBUD 104 2 1 TBUD TBUD 215 95 38 7,6 x 107 7,88
2 TBUD TBUD TBUD 57 32
15 1 1 TBUD 150 21 1,4 x 109 9,15 9,11 2 TBUD 134 24 2 1 TBUD TBUD 105 7 1,2 x 109 9,08 2 TBUD TBUD 127 8
Lampiran 11. Data uji Total Volatile Basic Nitrogen (TVBN) fillet ikan nila
Jam ke- Ulangan Duplo Blanko
Vol. titrasi TVB Rata-rata TVBN 0 1 1 0,3 0,45 8,4 8,68 2 0,46 8,96 2 1 0,35 0,49 7,84 8,12 2 0,5 8,4 5 1 1 0,3 0,56 14,56 14,84 2 0,57 15,12 2 1 0,35 0,6 14 14,28 2 0,61 14,56 10 1 1 0,3 0,78 26,88 27,44 2 0,8 28 2 1 0,35 0,85 28 29,4 1 0,9 30,8 15 1 1 0,3 1,24 52,64 50,96 2 1,18 49,28 2 1 0,35 1,3 53,2 53,76 2 1,32 54,32
Lampiran 12. Data uji nilai pH fillet ikan nila
Jam ke- Ulangan Nilai pH
0 1 6,55 2 6,44 5 1 5,87 2 6,04 10 1 6,85 2 5,82 15 1 6,26 2 6,62