ANALISIS SUSUT BOBOT PENGUKUSAN DAN RENDEMEN PENGUPASAN RAJUNGAN BERUKURAN BERBEDA DAN RAJUNGAN BERTELUR Analysis of Weight Lost due to Streaming and Skinning of Crabs with Different Size and Eggs Laying
Authors: Suharto Slamet , Romadhon Romadhon , Redjeki Sri 
Published: February 2018

ABSTRAK Industri pengalengan rajungan pasturisasi melalui beberapa tahap utama yaitu pengukusan, pengupasan dan pengalengan. Rajungan yang dikukus akan mengalami susut bobot dan ketikan dikupas menghasilkan rendemen daging dalam jumlah dan komposisi tertentu. Penelitian untuk mengetahui susut bobot selama pengukusan rajungan, rendemen, dan komposisi jenis daging serta proses pengupasan pada rajungan yang berbeda ukuran dan rajungan bertelur. Rajungan berukuran kecil (lebar karapas <10 cm); rajungan besar (lebar karapas >10 cm) dan rajungan bertelur dikukus selama 30 menit pada suhu 80-90 oC, didiamkan 60 menit sampai suhunya menyesuaikan ruang, dikupas dan dipisahkan daging jumbo, reguler dan claw meat. Diperoleh susut selama dikukus sebesar 19,3%, susut pendinginan 15,9%, dan susut total 32,2%. Rerata rendemen pengupasan 37,6%, terdiri dari : daging jumbo (21,5%); daging regular (51,9%) dan daging claw meat (29,4%). Rendemen rajungan besar 42,1% jumbo 31,5%; regular 34,3%; dan claw meat 34,2%. Sedangkan rajungan bertelur rendemen daging 30,7% terdiri dari jumbo 22,4%; regular 25,8%; claw meat 15,2%. telur 36,7%. Pengukusan mengakibatkan penyusutan bobot pada rajungan utuh. Rajungan jantan mengalami penyusutan yang lebih tinggi dari rajungan betina yang tidak bertelur.Ukuran rajungan tidak mempengaruhi besarnya penyusutan. Rendemen daging rajungan besar paling tinggi dibandingkan rajungan kecil dan rajungan bertelur. Daging jumbo dihasilkan dan memiliki nilai harga paling tinggi pada rajungan besar. Kata kunci: susut bobot, rajungan, daging rajungan, rendemen, jumbo, reguler, claw meat ABSTRACT Pasteurized crab canning industry through several major stages, namely steaming, peeling and canning. Steamed food ingredients will experience on weight loss which result in the meat yield in the amount and specific composition. The research was aimed to obtain the weight loss during steaming crab, meat yield and species composition of the process of peeling the crabs, on different sizes and crab spawn. Small crabs (carapace width <10cm); big crab (carapace width > 10cm) and crab spawn steamed for 30 minutes at a temperature of 80-90oC, cooled for 60 minutes according to the room temperature, peeled and separated of meat jumbo, regular and claw meat. The result showed the first shrinkage obtained during steamed at 19.3%, the shrinkage cooling 15.9% and the total shrinkage at 32.2%. The average of peeling yield of 37.6%, compositing by jumbo meat (21.5%), regular meat (51.9%) and claw meat (29.4%). The yield of jumbo meat 31.5% ; regular 34,3%; and claw meat 34.2%. While spawn crab meat yield of 30.7% consisted of jumbo 22.4%; Regular 25.8%; claw meat 15.2% and eggs around 36.7%. Steaming resulted in depreciation weights on Rajungan intact. Crab males experienced higher depreciation compare to crab females which do not have eggs inside. Crab size does not affect the amount of depreciation. The yield of big crab meat was highest than small crabs and crab spawn. Jumbo meat is produced and has the highest price on the value of big crabs Keywords: losing weight, crabs, meat of crabs, yield decreased, jumbo meat, regular, claw meat