Mutu produk saus hidrolisat kerang tahu (Meretrix sp.) fortifikasi garam konsumsi kadar NaCl 87%: Product quality of hydrolyzate tofu shell sauce (Meretrix sp.) fortification of consumption salt with 87% NaCl content

Abstract

Indonesian

Kerang tahu sebagai sumber protein hewani dari laut Madura berpotensi dijadikan produk olahan inovatif saus kerang. Rekacipta inovasi saus kerang perlu penambahan garam konsumsi kadar NaCl 87% untuk menciptakan rasa yang kompleks serta unik dan enzim papain untuk mempermudah proses hidrolisis kerang sebagai bahan baku. Standar produk berdasarkan SNI 01-4275-1996 serta PerBPOM nomor 13 tahun 2019 adalah acuan yang digunakan agar produk aman dikonsumsi. Tujuan penelitian adalah menentukan formula terbaik serta menganalisis perbedaan signifikan penggunaan garam konsumsi dan enzim papain dengan konsentrasi yang berbeda terhadap karakteristik fisik, kimia serta mikrobiologi saus kerang (Meretrix sp.). Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan metode eksperimen meliputi preservasi kerang, hidrolisis kerang, pembuatan saus, uji karakteristik saus, yaitu parameter fisika (viskositas), kimia (proksimat dan pH) serta mikrobiologi (Angka Lempeng Total dan E. coli). Perbandingan konsentrasi dalam proses hidrolisis dengan persentase kerang (%): garam konsumsi (%): enzim papain (%), yaitu 89,1:1:9,9 (F1), 85,5:5:9,5 (F2), 81:10:9 (F3), 76,5:15:8,5 (F4), 72:20:8 (F5), 67,5:25:7,5 (F6). Hasil penelitian menunjukkan karakteristik fisik saus terbaik pada F2 dengan nilai viskositas 1.033±67,55 mPa.s. Berdasarkan SNI 01.4275:1996 dan PerBPOM nomor 13 tahun 2019 diketahui bahwa F3 merupakan formula terbaik berdasarkan karakteristik kimia dan mikrobiologi. Nilai prosimat F3 diantaranya kadar protein 3,81±0,03%, air 80,90±0,44%, abu 3,96±0,05%, lemak 1,57±0,18%, kabohidrat 9,74±0,69%, pH 5.90±0.00, sedangkan ALT 0,29x104 dan E. coli <3 MPN/g. Parameter fisik, kimia (air, abu, protein dan pH) dan mikrobiologi pada saus kerang memiliki perbedaan, sedangkan parameter kimia (lemak dan karbohidrat) tidak berbeda. Secara keseluruhan F3 direkomendasikan sebagai formula terbaik dan aman dikonsumsi masyarakat.

English

The Madura Sea's tofu clams, a source of animal protein, have the potential to serve as an innovative processed clam sauce product. The innovation of clam sauce requires the addition of 87% NaCl table salt to create a complex and unique taste and papain enzyme to facilitate the hydrolysis process of clams as raw materials. Product standards based on SNI 01-4275-1996 and PerBPOM number 13 of 2019 are the references used to ensure that the product is safe for consumption. The purpose of the study was to determine the best formula and analyze the significant differences in the use of table salt and papain enzyme with different concentrations for the physical, chemical, and microbiological characteristics of clam sauce (Meretrix sp.). The study design used a factorial Completely Randomized Design (CRD) with experimental methods including clam preservation, clam hydrolysis, sauce making, and sauce characteristic tests, namely physical parameters (viscosity), chemical (proximate and pH), and microbiology (Total Plate Count and E. coli). The comparison of the amounts used in the hydrolysis process with the percentage of shellfish, salt, and papain enzyme is 89.1:1:9.9 (F1), 85.5:5:9.5 (F2), 81:10:9 (F3), 76.5:15:8.5 (F4), 72:20:8 (F5), and 67.5:25:7.5 (F6). The results showed that F2 had the best physical characteristics for the sauce, with a viscosity value of 1,033 ± 67.55 mPa.s. Based on SNI 01.4275: 1996 and PerBPOM number 13 of 2019, it is known that F3 is the best formula based on chemical and microbiological characteristics. The proximate values of F3 include protein content of 3.81 ± 0.03%, water 80.90 ± 0.44%, ash 3.96 ± 0.05%, fat 1.57 ± 0.18%, carbohydrates 9.74 ± 0.69%, and pH 5.90 ± 0.00, while ALT is 0.29x104 and E. coli <3 MPN/g. Physical and chemical parameters (water, ash, protein, and pH) and microbiology in clam sauce have differences, while chemical parameters (fat and carbohydrates) are not different. Overall F3 is recommended as the best formula and safe for public consumption.

Keywords

• clam hydrolysis
• Escherichia coli
• papain enzyme
• proximate
• viscosity
• enzim papain
• hidrolisis kerang
• proksimat
• viskositas