Analisis Mutu Fillet Ikan Lele (Clarias sp.) pada Penyimpanan Suhu Chilling dan Digoreng
Authors: Utami Tika Aryanti , Munandar Aris , Surilayani Dini 
Published: May 2022

Fresh fish is food that is easily damaged by enzymes, bacteria, and chemical activity after the fish dies. Proper handling and storage at chilling temperatures are ways that can be done to inhibit the process of quality deterioration. The purpose of this study was to analyze the quality and changes of catfish fillets during chilling temperature storage and storage time at chilling temperature. The study consisted of 4 treatments with 2 replications. The treatment used in this study is the shelf life. Data analysis used analysis of variance (ANOVA). Treatments that gave significantly different effects during storage were continued with the Least Significant Difference (BNT) test. Based on the research results, the handling and processing of fish fillets is able to maintain the quality of fish fillets stored at chilling temperatures. The protein content of catfish fillet stored for 3 weeks was 17.07%, 16.64%, 16.22%, and 17.04%, respectively. The water content of catfish fillet stored for 3 weeks was 75.07%, 77.06%, 76.84% and 76.46%, respectively. The TVB of catfish fillet stored for 3 weeks had values of 13.31 mgN/100 g, 11.42 mgN/100 g, 11.55 mgN/100 g, and 13.47 mgN/100 g, respectively. The TPC of catfish fillets stored for 3 weeks were respectively 1.93×105 colonies/g, 3.01×105 colonies/g, 3.06×105 colonies/g, and 3.25×105 colonies/g. In accordance with the TVB and TPC values, catfish fillets stored at chilling temperature for 3 weeks still have a safe limit for consumption, but organoleptically, catfish fillets are no longer accepted.Ikan segar adalah bahan pangan yang mudah mengalami kerusakan yang disebabkan oleh aktivitas enzim, bakteri dan kimiawi setelah ikan mati. Penanganan yang tepat dan penyimpanan pada suhu chilling menjadi cara yang dapat dilakukan untuk menghambat proses kemunduran mutu. Tujuan dari penelitian ini adalah menganalisis mutu dan perubahan fillet ikan lele selama penyimpanan suhu chilling serta lama penyimpanan pada suhu chilling. Penelitian terdiri dari 4 perlakuan dengan 2 kali ulangan. Perlakuan yang digunakan pada penelitian yaitu masa simpan. Analisis data menggunakan analisis sidik ragam atau analysis of variance (ANOVA). Perlakuan yang memberikan pengaruh berbeda nyata selama penyimpanan, maka dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Berdasarkan hasil penelitian penanganan dan proses fillet ikan mampu mempertahankan mutu fillet ikan yang disimpan pada suhu chilling. Kadar protein fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 17,07%, 16,64%, 16,22% dan 17,04%. Kadar air fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 75,07%, 77,06%, 76,84% dan 76,46%. TVB fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 13,31 mgN/100 g, 11,42 mgN/100 g, 11,55 mgN/100 g dan 13,47 mgN/100 g. TPC fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut 1,93×105 koloni/g, 3,01×105 koloni/g, 3,06×105 koloni/g dan 3,25×105 koloni/g. Sesuai dengan nilai TVB dan TPC, fillet ikan lele yang disimpan pada suhu chilling selama 21 hari masih memiliki batas aman untuk dikonsumsi, namun secara organoleptik fillet ikan lele sudah tidak diterima.