PENGARUH PENYIMPANAN BEKU DAN THAWING TE
PENGARUH PENYIMPANAN BEKU DAN THAWING TERHADAP
KANDUNGAN PROTEIN, LEMAK, KADAR AIR DAN PH DAGING IKAN
PATIN (Pangasius hypophthalmus)
Fransisca Maria Yenny1, Lindayani 2, Laksmi Hartayanie2
Mahasiswa Fakultas Teknologi Pangan UNIKA Soegijapranata,1
Dosen Fakultas Teknologi Pangan UNIKA Soegijapranata,2
ABSTRAK
Ikan patin (Pangasius hypophthalmus) merupakan ikan air tawar golongan cat fish. Daging ikan
patin banyak memiliki keuntungan, tidak hanya ekonomis namun juga bergizi karena
mengandung protein dan lemak yang tinggi. Namun ikan patin memiliki kadar air yang tinggi
dan pH yang mendekati netral sehingga mudah mengalami kerusakan. Untuk mencegah
penurunan mutu dan kerusakan pada daging ikan patin perlu dilakukan pembekuan. Sebelum
daging ikan dapat diolah/dikonsumsi setelah proses pembekuan diperlukan proses thawing. Oleh
karena itu penelitian ini bertujuan untuk mengetahui perlakuan thawing terbaik dan pengaruh
dari perlakuan thawing pada suhu ruang dan suhu refrigerator terhadap kandungan air, lemak,
protein dan pH pada daging ikan patin yang disimpan dalam freezer selama 21 hari. Proses
penyimpanan beku dilakukan pada freezer (-16,4oC) selama 21 hari. Proses thawing dilakukan
dengan dua cara yakni pada suhu ruang selama 3 jam (28,5oC) dan suhu refrigerator selama 2
hari (4,0oC). Sampel kemudian dianalisa warna dan analisa kimia (kadar air, kadar lemak, kadar
protein dan pH). Analisa data menggunakan One Way Anova. Hasil penelitian menunjukkan
adanya penurunan kadar lemak, kadar protein dan kadar air serta adanya peningkatan pH selama
penyimpanan beku dan proses thawing. Perlakuan thawing dengan menggunakan suhu
refrigerator mampu menjaga kandungan protein dan lemak serta kadar air namun tidak untuk pH
karena adanya peningkatan hingga penyimpanan hari ke-21.
Kata Kunci : Ikan Patin, Thawing
THE EFFECT OF FREEZING AND THAWING BASED ON PROTEIN, FAT,
WATER CONTENT AND PH ON A FLESH SIAMESE CATFISH (Pangasius
hypophthalmus)
Fransisca Maria Yenny1, Lindayani 2, Laksmi Hartayanie2
Student Faculty of Agricultural Technology, Soegijapranata Catholic University1
Lecture Faculty of Agricultural Technology, Soegijapranata Catholic University,2
Catfish (Pangasius hypophthalmus) is a group of freshwater fish cat fish . Catfish meat has many
advantages , not only economically but also nutritious because it contains high protein and fat .
However, the catfish has a high water content and neutral pH so can be easily damaged. To
prevent deterioration and damage to the catfish meat needs to be done freezing. Before the fish
meat can be processed / consumed after freezing, thawing process is required . Therefore this
study aims to determine the best treatment and the effect of thawing treatment thawing at room
temperature and refrigerator temperature of the water content , fat , protein and pH on catfish
meat stored in a freezer for 21 days . The process is done in cold storage freezer ( -16.4°C ) for
21 days . Thawing process is done in two ways namely at room temperature for 3 hours (28.5°C)
and refrigerator temperature for 2 days (4.0oC) . Samples were then analyzed color and
chemical analysis (moisture content , fat content , protein content and pH) . Data analysis using
One Way ANOVA . The results showed a decrease in fat content , protein content and moisture
content as well as an increase in pH during frozen storage and thawing process . Thawing
treatment using a refrigeration temperature was able to keep the fat and protein content and
water content but not for pH due to an increase in storage until day 21 .
KANDUNGAN PROTEIN, LEMAK, KADAR AIR DAN PH DAGING IKAN
PATIN (Pangasius hypophthalmus)
Fransisca Maria Yenny1, Lindayani 2, Laksmi Hartayanie2
Mahasiswa Fakultas Teknologi Pangan UNIKA Soegijapranata,1
Dosen Fakultas Teknologi Pangan UNIKA Soegijapranata,2
ABSTRAK
Ikan patin (Pangasius hypophthalmus) merupakan ikan air tawar golongan cat fish. Daging ikan
patin banyak memiliki keuntungan, tidak hanya ekonomis namun juga bergizi karena
mengandung protein dan lemak yang tinggi. Namun ikan patin memiliki kadar air yang tinggi
dan pH yang mendekati netral sehingga mudah mengalami kerusakan. Untuk mencegah
penurunan mutu dan kerusakan pada daging ikan patin perlu dilakukan pembekuan. Sebelum
daging ikan dapat diolah/dikonsumsi setelah proses pembekuan diperlukan proses thawing. Oleh
karena itu penelitian ini bertujuan untuk mengetahui perlakuan thawing terbaik dan pengaruh
dari perlakuan thawing pada suhu ruang dan suhu refrigerator terhadap kandungan air, lemak,
protein dan pH pada daging ikan patin yang disimpan dalam freezer selama 21 hari. Proses
penyimpanan beku dilakukan pada freezer (-16,4oC) selama 21 hari. Proses thawing dilakukan
dengan dua cara yakni pada suhu ruang selama 3 jam (28,5oC) dan suhu refrigerator selama 2
hari (4,0oC). Sampel kemudian dianalisa warna dan analisa kimia (kadar air, kadar lemak, kadar
protein dan pH). Analisa data menggunakan One Way Anova. Hasil penelitian menunjukkan
adanya penurunan kadar lemak, kadar protein dan kadar air serta adanya peningkatan pH selama
penyimpanan beku dan proses thawing. Perlakuan thawing dengan menggunakan suhu
refrigerator mampu menjaga kandungan protein dan lemak serta kadar air namun tidak untuk pH
karena adanya peningkatan hingga penyimpanan hari ke-21.
Kata Kunci : Ikan Patin, Thawing
THE EFFECT OF FREEZING AND THAWING BASED ON PROTEIN, FAT,
WATER CONTENT AND PH ON A FLESH SIAMESE CATFISH (Pangasius
hypophthalmus)
Fransisca Maria Yenny1, Lindayani 2, Laksmi Hartayanie2
Student Faculty of Agricultural Technology, Soegijapranata Catholic University1
Lecture Faculty of Agricultural Technology, Soegijapranata Catholic University,2
Catfish (Pangasius hypophthalmus) is a group of freshwater fish cat fish . Catfish meat has many
advantages , not only economically but also nutritious because it contains high protein and fat .
However, the catfish has a high water content and neutral pH so can be easily damaged. To
prevent deterioration and damage to the catfish meat needs to be done freezing. Before the fish
meat can be processed / consumed after freezing, thawing process is required . Therefore this
study aims to determine the best treatment and the effect of thawing treatment thawing at room
temperature and refrigerator temperature of the water content , fat , protein and pH on catfish
meat stored in a freezer for 21 days . The process is done in cold storage freezer ( -16.4°C ) for
21 days . Thawing process is done in two ways namely at room temperature for 3 hours (28.5°C)
and refrigerator temperature for 2 days (4.0oC) . Samples were then analyzed color and
chemical analysis (moisture content , fat content , protein content and pH) . Data analysis using
One Way ANOVA . The results showed a decrease in fat content , protein content and moisture
content as well as an increase in pH during frozen storage and thawing process . Thawing
treatment using a refrigeration temperature was able to keep the fat and protein content and
water content but not for pH due to an increase in storage until day 21 .