Pengaruh pemberian enzim papain kasar (Crude Papain)dan lama fermentasi terhadap kualitas kecap ikan lemuru (Sardinella Longiceps)

INDONESIA:

Kecap ikan merupakan produk hasil fermentasi yang dibuat dari ikan atau limbah ikan (isi perut) dan biasanya digunakan sebagai bumbu masakan. Produk ini berupa cairan berwarna coklat jernih yang mempunyai cita rasa dan aroma yang khas. Kendala pada pembuatan kecap ikan umumnya membutuhkan waktu yang lama. Sehingga proses fermentasi bahan pangan dapat dipersingkat dengan penambahan enzim papain kasar (crude papain). Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim papain kasar (crude papain) dan lama fermentasi terhadap kualitas kecap ikan lemuru (Sardinella longiceps).

Bahan yang digunakan ikan lemuru (Sardinella longiceps), garam dan enzim papain kasar (crude papain). Penelitian ini dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial. Faktor perlakuannya ditambahkan enzim papain dengan konsentrasi P1=4% (b/v), P2=7% (b/v) dan P3=10% (b/v), dan lama fermentasi W1=3, W2=6 dan W3=9 hari. Perlakuan disusun secara factorial dan ulangan dilakukan sebanyak 3 kali sehingga terdapat 3x3x3= 27 unit percobaan. Variabel yang dianalisa adalah kadar protein, kadar garam, rendemen dan pH. Data dianalisis menggunakan Two Way ANOVA, apabila hasil analisis menunjukkan adanya pengaruh maka dilakukan Uji Jarak Duncan (5%).

Hasil penelitian menunjukkan bahwa penambahan enzim papain kasar (crude papain) dan lama fermentasi memberikan pengaruh terhadap kadar protein, rendemen dan pH kecap ikan lemuru. Hasil terbaik pada penambahan enzim papain kasar (crude papain) dan lama fermentasi terhadap kadar protein, rendemen dan pH yaitu pada perlakuan P2W3 yaitu kombinasi enzim papain kasar (crude papain) 7% dan lama fermentasi 9 hari menghasilkan rendemen sebesar 90,54%, kadar protein 4,84%, kadar garam 23,28% dan pH sebesar 5,63.

ENGLISH:

Fish sauce is a fermented product made from fish and usually used as a spice in cooking. The product is a clear brown liquid that has special taste and flavor. Generally, constraints on making fish sauce takes a long time. So that the fermentation of foodstuffs can be shortened by the addition of the enzyme papain coarse (crude papain). This study aims to determine the effect of the concentration of crude papain enzyme and fermentation length on the quality of fish sauce oil sardine (Sardinella longiceps).

Ingredients for this sauce include oil sardine (Sardinella longiceps), and the crude papain enzyme. This research was conducted with laboratory experimental method. The experimental design in this study used a randomized block design (RAK) factorial. Factor treatment was added to the papain enzyme at concentration of P1 = 4% (w / v), P2 = 7% (w / v) and P3 = 10% (w / v), and fermentation length W1 = 3, W2 = 6 and W3 = 9 days. Treatment was used factorial and replicates (that mean there are 3x3x3 = 27 experimental units. The variables including protein amount, salt amount, yield and pH. To analysis data we are using a Two Way ANOVA, if the results of the analysis indicated an effect, than we testing it using Duncan Distance Test (5%).

The results showed that the addition of the crude papain enzyme and fermentation length gives effect to the protein amount, yield and pH of oil sardine fish sauce. The best results in addition of the crude papain enzyme and fermentation length to the protein amount, yield and pH (using P2W3 treatment) that is combination between crude papain enzyme (7%) and fermentation length (9 day ) produce a yield (90.54%), protein (4.84%), salt amount (23.28%) and pH (5.63 ).