Pengawetan Ikan Tongkol Menggunakan Abu Pelepah Kelapa Sebagai Alternatif Pengawet Alami

Abstract

Coconut fronds are agricultural wastes that are abundant in Aceh Province. Coconut midrib which is processed into ash has great potential to be used as a natural preservative. Preservation of tuna using coconut frond ash is a breakthrough from the natural resources of Aceh's local wisdom. The purpose of this study was to determine the protein content, fat content and calcium content of mackerel fish preserved with coconut frond ash. The experimental design used was a completely randomized design with 2 variables and 3 replications. The research variables used were the amount of coconut frond ash and the drying time of tuna. The amount of midrib ash used was 3, 6 and 9 grams and the drying time was 10, 15 and 20 hours in sunlight. The results showed that the amount of ash and drying time had a significant effect on water content and protein content. While the treatment and drying time had no significant effect on the fat content.

PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TEMPURUNG KELAPA TERHADAP KADAR AIR, ABU DAN pH DARI BAKSO IKAN TONGKOL

“…Formalin dan boraks merupakan pengawet yang tidak direkomendasikan digunakan pada bahan makanan karena beracun dan dapat menyebabkan berbagai masalah kesehatan. Pengawetan produk ikan secara konvensional sudah banyak dilakukan seperti penggaraman, pemindangan ikan dan lain-lain (Yulia, R., dan R. Sunartaty, 2022). Oleh karena itu, penelitian ini akan memanfaatkan asap cair dari tempurung kelapa sebagai pengawet pada bakso ikan tongkol.…”