Abstract
<p>Abstract<br />Rusip was a fermented food of fish that have a distinctive aroma so that potential to be developed into instant seasoning. This research was aimed to optimize powder processing of rusip with the addition of alginate. The treatments were concentration of alginate (5% , 10% , 15% and 20% w/w) and the heating temperature (50oC, 60oC , 70oC and 80oC). Data was analyzed using advanced test Honestly Significant Difference (HSD) at 5% level. The results showed that the best rusip powder was alginate 5% with heating at 50oC and 70°C . The character were 5.98% and 7.57% water content; pH 5.69 and 5.85; 7.77% and 8.77% salt content; 28% and 27.65% protein content, respectively. This study proves that the addition of alginate 5% (w/w), heating at a temperature of 50oC and 70°C can trap volatile compounds formed during fermentation in rusip processing into powder.<br /><br /></p>
Highlights
Rusip merupakan salah satu olahan ikan fermentasi, bahan-bahan yang digunakan adalah gula aren, garam dan ikan teri
The results showed that the best rusip powder was alginate 5% with heating at 50oC and 70°C
This study proves that the addition of alginate 5% (w/w), heating at a temperature of 50oC and 70°C can trap volatile compounds formed during fermentation in rusip processing into powder
Summary
Jurnal Pengolahan Hasil Perikanan Indonesia 19(3): 277-287. Abstrak Rusip adalah makanan fermentasi dari ikan yang beraroma khas sehingga potensial untuk dikembangkan menjadi bumbu instan. Penelitian ini bertujuan melakukan optimasi proses pembuatan rusip bubuk dengan penambahan alginat. Konsentrasi alginat yang diberikan yakni sebanyak 5%,10%,15%, 20% (b/b) dan suhu pemanasan yakni 50oC, 60oC, 70oC dan 80oC. Analisis data menggunakan uji lanjut beda nyata jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa rusip bubuk yang terbaik menggunakan penambahan alginat sebesar 5% pada pemanasan suhu 50oC dan 70oC. Penelitian ini dapat membuktikan bahwa penambahan alginat sebanyak 5% (b/b) dengan pemanasan pada suhu 50oC dan 70oC dapat memerangkap senyawa volatil yang terbentuk selama fermentasi pada pengolahan rusip menjadi bubuk
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