KARAKTERISTIK MUTU IKAN CAKALANG (Katsuwonus pelamis) ASAP YANG DIPERDAGANGKAN DI PASAR TRADISIONAL WOLASI KABUPATEN KONAWE SELATAN
Authors: Azzis Muhammad Abdul , Isamu Kobajashi Togo , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: November 2022

ABSTRACT          This study aims to determine the effect of quality characteristics of smoked skipjack tuna (Katsuwonus pelamis) traded in the Wolasi traditional market, South Konawe Regency. This study used a completely randomized design (CRD) consisting of three treatments (P1 = trader/manufacturer 1, P2 = trader/producer 2, and P3 = trader/manufacturer 3) and each treatment was carried out with three times replications. The data obtained were analyzed using analysis of variance (ANOVA), if the results of the analysis showed a significant difference, the Duncan's Multiple Range Test (DMRT) test was carried out with a 95% confidence level (α = 0.05). The results showed that the sensory values based on panelist data showed no significant effect on appearance, mold, and mucus had a significant effect on smell, taste and texture. The value of the proximate test results tended with value to be varied, based on the order of treatment, the protein content 38.28%, 34.34%, and 43.85% respectively, water content of P1, P2, and P3 52.35%, 58.11%, and 43.85% respectively, Fat of P1, P2, and P3 4.24%, 3.91%, and 5.63% respectively, ash of P1, P2, and P3 1.78%,  1.72%, and 2.27% respectively, Carbohydrates of P1, P2, and P3 3.35%, 1.92%, and 1.03% respectively. The value of the results of microbiological tests using the TPC (Total Plate Count) is percentagely lower than the maximum limit for total bacteria, based on the order of treatment, (P1) 2.7 x 103; (P2) 2.2 x 103; and (P3) 1.4 x 103.Keywords: Proximate, sensory, skipjack tuna, smoking, smoked skipjack tuna, TPC (Total  Plate Count)ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh karakteristik mutu ikan cakalang (Katsuwonus pelamis) asap yang diperdagangkan di pasar tradisional Wolasi Kabupaten Konawe Selatan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan (P1= pedagang/produsen 1, P2= pedagang/produsen 2, and P3= pedagang/produsen 3) dan masing-masing perlakuan dilakukan dengan 3 kali ulangan. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukkan beda nyata maka dilakukan uji Duncan’s Multiple Range Test (DMRT) dengan tingkat kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa nilai sensori berdasarkan data panelis menunjukkan berpengaruh tidak nyata terhadap kenampakan, jamur, dan lendir berpengaruh nyata terhadap bau, rasa dan tekstur. Nilai hasil uji proksimat secara presentatif cenderung variatif, berdasarkan urutan perlakuan yaitu kandungan Protein P1, P2, dan P3 berturut-turut (P1) 38,28%; (P2) 34,34%; (P3) 43,85%, Kadar air (P1) 52,35%; (P2) 58,11%; (P3) 43,85%, Lemak (P1) 4,24%; (P2) 3,91%; (P3) 5,63%, abu (P1) 1,78%; (P2) 1,72%; (P3) 2,27%, Karbohidrat (P1) 3,35%; (P2) 1,92%; (P3) 1,03%. Nilai hasil uji mikrobiologi dengan menggunakan metode TPC (Total Plate Count) secara presentatif nilai yang diperoleh lebih rendah dari batas maksimal total bakteri, berdasarkan urutan perlakuan yaitu (P1) 2,7 x 103; (P2) 2,2 x 103; dan (P3) 1,4 x 103.Kata kunci: Ikan cakalang, ikan cakalang asap, pengasapan, proksimat, sensori, TPC (Total Plate Count)