PENGARUH PERBEDAAN BAHAN PENGASAP TERHADAP UJI SENSORIK DAN KANDUNGAN GIZI KERANG DARAH (Anadara granosa ) ASAP

Abstrak

The Effect of Smoke Material Difference to Sensory Testing and The Nutrient Content of Cockle shells (Anadara granosa) Fumigation ABSTRACT This research is to determine the effect of fumigation with shell and coconut husks to sensory value and the nutritional value of cockle shells (Anadara granosa) fumigation. The tested samples have divided into three treatments and three repeated remixes with coconut fiber, coconut shell, and a mixture of coir and coconut shell for 40 minutes, therefore, this research was designed with a completely random design. The effect of the fumigation differentiation on sensory testing and cockle shell nutrient content (Anadara granosa) fumigation has done after the validator. The results showed that sensory value based on panelist data showed no apparent effect on aroma, a real effect on color, flavor, and texture. The result of a presentative nutritional test is likely to vary creatively during the total duration of each of the forty minutes, based on the best treatment of water content P1U1, P2U2, and P3U2 consecutive 34.34%; 43.81%; 43.69%, ash content 3.40%; 2.38%;; 2.49%, carbohydrate 5.97; 4.47%; 5.95%, Protein 15.42%; 18.54%; 21.25%, and fat 1.18%; 1.12%; 1.75%. Keywords: Anadara granosa, fumigation, sensory, nutrition.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh pengasapan dengan bahan pengasap tempurung dan sabut kelapa terhadap nilai sensorik dan nilai gizi kerang darah (Anadara granosa) asap. Sampel yang diuji dibagi menjadi tiga perlakuan dan tiga kali ulangan diantaranya pengasapan dengan sabut kelapa (P1), tempurung kelapa (P2) serta campuran sabut dan tempurung kelapa (P3) selama 40 menit oleh sebab itu penelitian ini di desain dengan rancangan acak lengkap. Pengaruh perbedaan bahan pengasap terhadap uji sensorik dan kandungan gizi kerang darah(Anadara granosa) asap dilakukan setelah pengasapan. Hasil penelitian menunjukan bahwa nilai sensorik berdasarkan data panelis menunjukan berpengaruh tidak nyata terhadap aroma, berpengaruh nyata terhadap warna, rasa dan tekstur. Nilai hasil uji gizi secara keseluruhan cenderung variatif selama total lama pengasapan empat puluh menit berdasarkan perlakuan terbaik yaitu kandungan air P1U1, P2U2, dan P3U2 berturut turut 34,34%; 43,81%; 43,69 %, Kadar abu 3,40%; 2,38%;2,49%, Karbohidrat 5,97; 4,47%; 5,95 %, Protein 15,42 %; 18,54%; 21,25 %, dan Lemak 1,18; 1,12%; 1,75 %.Kata kunci: Anadara granosa, pengasapan, sensorik, gizi.