PENGARUH KONSENTRASI GARAM TERHADAP UJI ORGANOLEPTIK KIMIA KEONG KOWOE (Pila ampullacea) PINDANG SELAMA PENYIMPANAN

Abstract

ABSTRACT The aims of this study was to determine the effect of salt concentration on the organoleptic test of the chemical snail kowoe (pila ampullacea) pindang during storage. This research was conducted at the Laboratory of Fisheries Technology Department of the Faculty of Fisheries and Marine Sciences, University of Halu Oleo (UHO). This study used a completely randomized design (CRD) consisting of salting with a concentration of 8%, salting with a concentration of 19%, and salting with a concentration of 27% with three replications. Based on the results of the study on the effect of salt concentration showed that the highest taste value at treatment N1 was 6 (quite like), the highest water content in treatment N3 was 82.60%, ash content at N3 treatment was 7.19%, protein content in treatment N1 was 14.30%, fat content at N1 treatment was 1.18% and carbohydrate content in N3 treatment was 6.53%, the effect of storage time showed that the highest water content in treatment T1 was 79.03%, ash content in T3 treatment was 6.39%, protein content in treatment T1 was 12.35%, fat content in treatment T1 was 0.93% and carbohydrate content in treatment T1 was 5.79% and the interaction of salt concentration and storage time showed that the mean value of appearance, smell, taste and texture was obtained the highest value in a row ie at N1T1 treatment of 5 (enough likes), N1T1 treatment is 5 (quite like), N1T2 treatment is 7 (likes), N1T1 treatment is 5 (likes), as long as n the water content, ash, protein, fat and carbohydrate obtained the highest levels in a row namely at N3T1 treatment of 83.34%, N3T3 treatment at 7.23%, N1T1 treatment at 14.44%, at N1T1 treatment at 1.18% and N3T1 treatment at 6.87%. Keywords: Kowoe Snail, Salting, Proximate, Organoleptic ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi garam terhadap uji organoleptik kimia keong kowoe (Pila ampullacea) pindang selama penyimpanan. Penelitian ini dilaksanakan di Laboratorium Jurusan Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan UniversitasHalu Oleo (UHO).Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri penggaraman dengan konsentrasi 8%, penggaraman dengan konsentrasi 19%, dan penggaraman dengan konsentrasi 27% dengan tiga kali ulangan. Berdasarkan hasil penelitian terhadap pengaruh konsentrasi garam menunjukkan bahwa nilai rasa tertinggi pada perlakuan N1 sebesar 6 (cukup suka), kadar air tertinggi pada perlakuan N3 sebesar 82.60%, kadar abu pada perlakuan N3 sebesar 7.19%, kadar protein pada perlakuan N1 sebesar 14.30%, kadar lemak pada perlakuan N1 sebesar 1.18% dan kadar karbohidrat pada perlakuan N3 sebesar 6.53%, pengaruh lama penyimpanan menunjukkan bahwa kadar air tertinggi pada perlakuan T1 sebesar 79.03%, kadar abu pada perlakuan T3 sebesar 6.39%, kadar protein pada perlakuan T1 sebesar 12.35%, kadar lemak pada perlakuan T1 sebesar 0.93% dan kadar karbohidrat pada perlakuan T1 sebesar 5.79% dan interaksi konsentrasi garam dan lama penyimpanan menunjukkan bahwa rerata nilai rupa, bau, rasa dan tekstur diperoleh nilai tertinggi berturut-turut yakni pada perlakuan N1T1 sebesar 5 (cukup suka), perlakuan N1T1 sebesar 5 (cukup suka), perlakuan N1T2 sebesar 7(suka), perlakuan N1T1 sebesar 5 (cukup suka), sedangkan kadar air, abu, protein, lemak dan karbohidrat diperoleh kadar tertinggi berturut-turut yakni pada perlakuan N3T1 sebesar 83.34%, perlakuan N3T3 sebesar 7.23%, perlakuan N1T1 sebesar 14.44%, pada perlakuan N1T1 sebesar 1.18% dan perlakuan N3T1 sebesar 6.87%.Kata kunci: Keong Kowoe, Penggaraman, Proksimat, Organoleptik