KARAKTERISTIK SENSORI, NILAI PROKSIMAT DAN TOTAL MIKROBA IKAN PARI (Dasyatis sp.) KERING YANG DIPRODUKSI DI DESA BERO PULAU TIGA KECAMATAN TIWORO UTARA

Abstract

ABSTRACT The aims of this study was to determine the infuence of differents producers on the sensory analysis, proximate analysis, and total microbial values of dried stingray (Dasyatis sp.) in Tiga Village, Bero Island, North Tiworo District. The parameters tested were organoleptic analysis, proximate analysis (water content, ash content, fat content, and protein content), and total microbial (TPC) dried stingray. This study used a non-factorial Completely Randomized Design (CRD) consisting of three treatments (Producer I, Producer II, and Producer III), with there times replications. The data obtained were analyzed using analysis of variance (ANOVA), if the results of the analysis showed significant differences, then Duncan's Multiple Range Test (DMRT) was conducted to determine the significant difference between treatments with a 95% confidence level (= 0.05). The results obtained showed that dried stingrays from different producers had a significant effect on the organoleptic value of appearance and texture, while smell, and taste showed very significant results. The best results for sensory analysis were found in producer II which had a value of appearance of 8.13, odor 8.33, taste 7.26 and texture 8.26. The best treatment in the proximate analysis was found in the Producer II with a water content value of 14.41%, an ash value of 9.75%, a protein value of 40.42%, and a fat value of 0.62%, while the total bacterial value (TPC) showed the best value in Producer II 4.0 x 105 CFU/ml.Keywords: drying, producer, stingray (Dasyatis sp.)ABSTRAKPenelitian ini bertujuan mengetahui pengaruh produsen yang berbeda terhadap nilai sensori, nilai proksimat, dan total mikroba ikan Pari (Dasyatis sp.) kering di produksi di Desa Bero Pulau Tiga Kecamatan Tiworo Utara. Parameter yang diuji yaitu uji organoleptik, uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein), dan total mikroba (TPC) ikan Pari kering. Penelitian ini menggunakan Rancanagan Acak Lengkap (RAL) non faktorial yang terdiri dari tiga perlakuan yaitu Produsen I, Produsen II, dan Produsen III. Masing-masing perlakuan dilakukan 3 kali ulangan sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukan beda nyata maka dilakukan uji Duncan’s Multiple Range Test (DMRT) untuk mengetahui beda nyata antar perlakuan dengan tingkat kepercayaan 95% (a=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa ikan pari kering dari produsen yang berbeda memberikan pengaruh nyata terhadap nilai organoleptik kenampakan dan tekstur sedangkan bau dan rasa menunjukkan hasil yang berpengaruh sangat nyata. Hasil terbaik untuk penilaian organoleptik terdapat pada perlakuan produsen II dimana memiliki nilai kenampakan 8,13, bau 8,33, rasa 7,26 dan tekstur 8,26. Perlakuan terbaik pada uji proksimat terdapat pada perlakuan Produsen II dengan nilai kadar air 14,41%, nilai kadar abu 9,75%, nilai kadar protein 40,42%, dan nilai kadar lemak 0,62%, sedangkan nilai total bakteri (TPC) menunjukkan nilai terbaik yaitu perlakuan Produsen II dengan nilai 4,0 x 105 CFU/ml.Kata kunci: ikan pari (Dasyatis sp.), pengeringan, produsen.