The objective of this study was to determine the influence of water type and the length of steam on sensory quality and shelf life of steamed tuna, so it is expected that the resulting output can be useful for the processing of coastal fish with limited fresh water. This research uses Randomized Block Design with 2 (two) factors ie water type (freshwater and seawater of Tanjung Luar) and steam duration (15, 30, 45, 60 and 75 minutes). Each treatment was replicated 3 times to obtain 30 experimental units. The parameters observed were sensory quality which included hedonic and scoring test with consisted of color, flavor, texture and aroma as well as shelf life of steamed tuna. The results of sensory observation were analyzed by diversity analysis at 5% real level by using Friedman Two Anova and the real difference was tested further with Wilcoxon Match Pairs Test. The steamed tuna sustainability was observed visually by looking at the growth of the fungus. The results showed that the use of water type (seawater and fresh water) and the duration of steaming influence the sensory quality and shelf life of steamed tuna. The use of seawater with steaming for 45 minutes produces steamed tuna with the best sensory reception with favored color characteristics (brownish white), favored scent (a rather strong pindang aroma) with a preferred flavor (a slightly stronger and slightly salty flavored pindang) It has a preferred texture (padded) with 72 hours of storage at room temperature.
Key words: sensory, shelf life, steaming, tuna, water
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh jenis air dan lama pengukusan terhadap mutu organoleptik dan daya simpan pindang ikan tongkol, sehingga diharapkan keluaran yang dihasilkan dapat bermanfaat bagi pengolahan ikan daerah pesisir dengan keterbatasan air tawar. Penelitian ini menggunakan Rancangan Acak Kelompok dengan 2 (dua) faktor yaitu jenis air (air tawar dan air laut Tanjung Luar) dan lama pengukusan (15, 30, 45, 60 dan 75 menit). Masing-masing perlakuan diulang 3 kali sehingga diperoleh 30 unit percobaan. Parameter yang diamati adalah mutu organoleptik yang meliputi uji hedonik dan uji skoring warna, rasa, tekstur dan aroma serta daya simpan pindang tongkol. Data hasil pengamatan organoleptik dianalisa dengan analisis keragaman pada taraf nyata 5% dengan menggunakan Friedman Two Anova dan perbedaan nyata diuji lanjut dengan Wilcoxon Match Pairs Test. Daya simpan tongkol diamati secara visual dengan melihat pertumbuhan jamur. Hasil penelitian memperlihatkan bahwa penggunaan jenis air (air laut dan air tawar) dan lama pengukusan berpengaruh terhadap mutu organoleptik dan daya simpan pindang ikan tongkol. Penggunaan air laut dari Tanjung Luar dengan pengukusan selama 45 menit menghasilkan tongkol dengan penerimaan organoleptik terbaik dengan karakteristik warna disukai (putih kecoklatan), aroma disukai (aroma pindang agak kuat) dengan rasa disukai (rasa khas pindang agak kuat dan terasa agak asin), selain itu memiliki tektur yang disukai (empuk) dengan lama penyimpanan 72 jam pada suhu ruang.
Kata kunci: air, daya simpan, organoleptik pengukusan, tongkol
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