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Pengaruh penambahan garam pada kornet ikan lele (Clarias sp.) The effects of salt addition on corned catfish (Clarias sp.) products
Abstract
Catfish corn is a diverse curing product. The addition of different salts during the curing process influenced the protein profile, water activity, color, and texture of the corned catfish. This study aimed to determine the best salt concentration for corned catfish based on color, hardness, water activity, and protein profile. The catfish corn was processed using curing technology with salt additions of 0, 0.75, 1.5, and 2 g. The parameters used were color test (lightness (L), rednees/greenes (a), yellowness/blueness (b)), hardness, water activity, and protein profile using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that treatment with the salt variants did not have a significant effect on the L value (49,70 to 53.06) but had a significant effect on the a value (12.23 to 26.60) and b (7.64 to 12.29), hardness (56.41 to 102.53 gf), and water activity (0.74 to 0.82). The protein profile of catfish corn revealed the presence of myofibrils, collagen, sarcoplasm, myoglobin, and protease. Salt addition 2 g was the best treatment for catfish corn products, based on the L value (49.70), a (26.60), b (7.54), hardness (102.53 gf), and water activity (0.74).
References
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Engelen, A. (2017). Analisis sensori dan warna pada pembuatan telur asin dengan cara basah. Jurnal Technopreneur, 5(1), 8-12.
Faridah, D. N., Kusumaningrum, H. D., Wulandari, N., & Indasari, D. (2006). Analisis laboratorium. IPB Press.
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Hudayati, A., Sumardianto., & Fahmi, A. S. (2021). Karakteristik terasi ikan kembung (Rastrelliger sp.) dengan penambahan serbuk bit merah (Beta vulgaris L.) sebagai pewarna alami. Jurnal Ilmu dan Teknologi Perikanan, 3(1), 34-42.
Hughes, J. M., Clarke, & Purslow. (2020). Meat color is determined not only by chromatic heme pigments but also by the physical structure an achromatic light scattering properties of the muscle. Comprehensive Reviews in Food Science and Food Safety, 19(1), 44-63.
Hussein, S. S., Radhi, A. A., & Mahmood, W. K. (2023). Investigating the effect of temperature and NaCl concentration on corrosion behaviour using commercial food cans. Journal of Metals, Materials and Minerals, 33(1), 65-72. https://doi.org/ 10.55713/jmmm.v33i1.1595
Kapoh, M. S. S. C. L., Dewi, J., Wibawa, A. S., Sipahutar, Y. H., & Sirait, J. (2022). Penambahan kadar garam terhadap mutu sensori, kadar air, dan kadar garam produk terpilih ikan asin cakalang (Katsuwonus pelamis). Penerbit Politeknik Ahli Usaha Perikanan Press.
Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227(5259), 680–685. https://doi.org/10.1038/227680A0
Lobo, R., Santoso, J., & Ibrahim, B. (2019). Karakteristik dendeng daging lumat ikan tongkol dengan penambahan tepung rumput laut Eucheuma cottonii. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 273–286
Lova, S. Y., & Anna, C. N. A. (2016). Pengaruh konsentrasi angkak terhadap mutu organoleptik kornet ikan. e-journal Boga, 5(1), 258-264.
Morshdy, A. E., Yousef, R. E., Tharwat, A. E., & Husein, M. A. (2023). Risk assessment of toxic metals in canned meat and chicken. Food Research, 7(1), 151-157. https://doi.org/10.26656/fr.2017.7(1).710
Munekata, P. E. S., Dominguez, R. Pateira, M., Andres, S. C., Santos, E. M., Fraqueza, M. J., Campagnol, P. C. B., & Lorenzo, J. M. (2023). Meat and meat products. In H. L. Meiselman, & J. M. Lorenzo, Animal species, products, processing, quality, and shelf life (1st ed., pp.45-76). Woodhead Publishing Series in Meat and Meat Replacment, An Interdisscplilinary Assessment of Current Status and Future Directions. https://doi.org/10.1016/B978-0-323-85838-0.00001-8
Murda, Y. K., Husni, A., Budhiyanti, S. A., & Herwati, E. R. N. Chemical and microbiology characteristics of smoked and seasoned African catfish fillet affected by canning processing. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(2), 140-147. https://doi.org/10.17844/jphpi.v19i2.13459
Nurhayati, T., Nurjanah, & Sanapi, C. H. (2013). Karakterisasi hidrolisat protein ikan lele dumbo (Clarias gariepinus). Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3), 207-214. https://doi.org/10.17844/jphpi.v16i3.8058
Peja, E., Leonna, A., Athallah, M. T., Adawiyah, R., & Nofriyanti, F. (2022). Pengolahan ikan lokal melalui inovasi curing dengan squid, vanilla salt dan isomalt. Jurnal Pengolahan Pangan, 7(1), 1-6.
Petracci, M. (2012). Muscle growth and poultry meat quality Issues. Journal Nutrients, 4(1), 1-12.
Putri W., T. (2021). Pengaruh pemberian ekstrak angkak terhadap nilai pH, daya ikat air, rendemen dan susut masak sosis daging sapi. [Disertasi]. Universitas Jambi.
Ridhowati, S., Rachmawati, S. H., Lestari, S., Pitayati, P. A., Herpandi, Widiastuti, I., Supriadi, A., & Nugroho, G. D. (2022). Pemberdayaan warga desa Pulau Semambu melalui diversifikasi produk olahan ikan. Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat, 8(3), 320-328. https://doi.org/10.29244/agrokreatif.8.3.320-328
Ruiz-Capillas, C., Moral, A., & Villagarcia, T. (2012). Use of semi-trained panel
members in the sensory evaluation of hake (Merluccius merluccius, L) analyzed
statically. Journal of Food Quallty, 26(3), 181-195.
Sabtu, B., Lalel, H. J. D., Kale, P. R., & Manu, A. (2023). The effect of saltpeter and angkak on total cholesterol, nitrite, and color of traditionally smoked curing “Sei” meat. EAS Journal of Nutrition and Food Sciences, 5(2), 51-56. https://doi.org/ 10.36349/easjnfs.2023.v05i02.003
Safitri, A., Fahmi, M. Z., & Gunawan, S. (2022). Kajian penelusuran produk halal kornet daging sapi. Halal Research, 2(2), 64-76.
Sari, L. P., Humairani, & Mayasari, S. (2022). Efisiensi teknis usaha budidaya ikan lele (Clarias sp.): Studi kasus di kelurahan Srimulya Kecamatan Sematang Borang Kota Palembang. Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan, 17(2), 141-148.
Sasmita, R., Mangkurat, U. L., Susilawati, I. O., Mangkurat, U. L., Mabrur, M., &
Mangkurat, U. L. (2018). Protein profile from catfish (Pangasius hypophthalmus)
and baung Fish (Hemibagrus nemurus) muscle from South Kalimantan. Applied
Science and Technology, 2(1),1-5.
Sembor, S. M., & Tinangon, R. M. (2022). Industri pengolahan daging. CV Penerbit Patra Media Grafindo Bandung Press.
Shakil, M. H., Trisha, A. T., Rahman, M., Talukdar, S., Kobun, R., Huda, N., & Zaman, W. (2022). Nitrites in cured meats, health risk issues, alternatives to nitrites: A review. Foods, 11(21), 1–26. https://doi.org/10.3390/foods11213355
Singapurwa, N. M. A. S., Candra, I. P., & Semariyani, A. M. (2022). Profil protein ikan lemuru dengan pengeringan oven, pengering matahari dan sinar matahari
berbasis SDS-PAGE. Jurnal Teknologi Hasil Pertanian, 15(2), 83-95.
Soetikno, N., Ristiarini, S., & Khairina, R. (2018). Sifat sensoris, kimia dan warna Ronto pada konsentrasi garam dan nasi yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 85-91.
Talakua, C., & Rumengan, Y. (2020). Pengaruh konsentrasi garam dan lama fermentasi terhadap kadar protein bakasang laor. Bio-Lectura: Jurnal Pendidikan Biologi, 7(2), 136-142.
Tanjung, Y. L. R., & Kusnadi, J. (2014). Biskuit bebas gluten dan bebas kasein bagi penderita autis. Jurnal Pangan dan Agroindustri, 3(1), 11– 12.
Ulfa, M. A., Nofita, & Lutfiana, A. (2020). Analysis of sodium nitrit content in processed beef. Jurnal Teknologi, 5(2), 73–80.
Utomo, W. T., Suarsana, I. N., & Suartini, I.G.A.A. (2017). Karakteristik protein plasma
sapi Bali. Jurnal Veteriner, 18(2), 232-238.
Wijayanti, I., Surti, T., Winarni, T., & Darmanto, Y. S. (2014). Perubahan asam amino surimi ikan lele dengan frekuensi pencucian yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 29-41. https://doi.org/10.17844/jphpi.v17i1.8135
Wodi, S. I. M. (2015). Profil protein larut air dan
histamin serta identifikasi bakteri penghasil histidin dekarboksilase pada tuna
mata besar (Thunnus obesus). [Skripsi]. Institut Pertanian Bogor.
Yakhin, L. A., Wijaya, K. M., & Santoso, J. (2013). Peningkatan kualitas gel sosis ikan lele dengan penambahan tepung Gracilaria gigas. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(2), 177-182. https://doi.org/10.17844/jphpi.v16i2.8052.
Yuniarti, D. R., Ratnasari, D., & Lababan, F. M. J. (2021). Pemanfaatan pangan lokal lele untuk pembuatan nugget. Jamu: Jurnal Abdi Masyarakat UMUS, 1(2), 10-16.
Association Of Official Analytical Chemist. (1980). Official Methods Of Analysis Of The Association Of Official Analytical Chemist (13th Ed. Water Activity: 32.004-32.009).
Astini, N. P. W. S. (2020). Analisis kadar nitrit pada kornet daging sapi. International Journal of Applied Chemistry Research, 2(2), 42-45 . https://doi.org/10.23887/ijacr-undiksha
Cahyono, H. B., Yuliastuti, R., & Amananti, L. (2018). Pengaruh proses penggorengan terhadap kandungan ntrit dalam kornet. Jurnal Teknologi Proses dan Inovasi Industri, 3(2), 57-62.
Engelen, A. (2017). Analisis sensori dan warna pada pembuatan telur asin dengan cara basah. Jurnal Technopreneur, 5(1), 8-12.
Faridah, D. N., Kusumaningrum, H. D., Wulandari, N., & Indasari, D. (2006). Analisis laboratorium. IPB Press.
Ferdian, A. (2022). Penggolongan protein berdasarkan bentuknya. PT Gramedia Press.
Hidayati, N., & Mardiyono, M. (2023). Penurunan kadar nitrit pada daging sapi burger dan kornet dengan larutan vitamin C secara spektrofotometri. Jurnal Farmasetis, 12(3), 307-316.
Hudayati, A., Sumardianto., & Fahmi, A. S. (2021). Karakteristik terasi ikan kembung (Rastrelliger sp.) dengan penambahan serbuk bit merah (Beta vulgaris L.) sebagai pewarna alami. Jurnal Ilmu dan Teknologi Perikanan, 3(1), 34-42.
Hughes, J. M., Clarke, & Purslow. (2020). Meat color is determined not only by chromatic heme pigments but also by the physical structure an achromatic light scattering properties of the muscle. Comprehensive Reviews in Food Science and Food Safety, 19(1), 44-63.
Hussein, S. S., Radhi, A. A., & Mahmood, W. K. (2023). Investigating the effect of temperature and NaCl concentration on corrosion behaviour using commercial food cans. Journal of Metals, Materials and Minerals, 33(1), 65-72. https://doi.org/ 10.55713/jmmm.v33i1.1595
Kapoh, M. S. S. C. L., Dewi, J., Wibawa, A. S., Sipahutar, Y. H., & Sirait, J. (2022). Penambahan kadar garam terhadap mutu sensori, kadar air, dan kadar garam produk terpilih ikan asin cakalang (Katsuwonus pelamis). Penerbit Politeknik Ahli Usaha Perikanan Press.
Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227(5259), 680–685. https://doi.org/10.1038/227680A0
Lobo, R., Santoso, J., & Ibrahim, B. (2019). Karakteristik dendeng daging lumat ikan tongkol dengan penambahan tepung rumput laut Eucheuma cottonii. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 273–286
Lova, S. Y., & Anna, C. N. A. (2016). Pengaruh konsentrasi angkak terhadap mutu organoleptik kornet ikan. e-journal Boga, 5(1), 258-264.
Morshdy, A. E., Yousef, R. E., Tharwat, A. E., & Husein, M. A. (2023). Risk assessment of toxic metals in canned meat and chicken. Food Research, 7(1), 151-157. https://doi.org/10.26656/fr.2017.7(1).710
Munekata, P. E. S., Dominguez, R. Pateira, M., Andres, S. C., Santos, E. M., Fraqueza, M. J., Campagnol, P. C. B., & Lorenzo, J. M. (2023). Meat and meat products. In H. L. Meiselman, & J. M. Lorenzo, Animal species, products, processing, quality, and shelf life (1st ed., pp.45-76). Woodhead Publishing Series in Meat and Meat Replacment, An Interdisscplilinary Assessment of Current Status and Future Directions. https://doi.org/10.1016/B978-0-323-85838-0.00001-8
Murda, Y. K., Husni, A., Budhiyanti, S. A., & Herwati, E. R. N. Chemical and microbiology characteristics of smoked and seasoned African catfish fillet affected by canning processing. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(2), 140-147. https://doi.org/10.17844/jphpi.v19i2.13459
Nurhayati, T., Nurjanah, & Sanapi, C. H. (2013). Karakterisasi hidrolisat protein ikan lele dumbo (Clarias gariepinus). Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3), 207-214. https://doi.org/10.17844/jphpi.v16i3.8058
Peja, E., Leonna, A., Athallah, M. T., Adawiyah, R., & Nofriyanti, F. (2022). Pengolahan ikan lokal melalui inovasi curing dengan squid, vanilla salt dan isomalt. Jurnal Pengolahan Pangan, 7(1), 1-6.
Petracci, M. (2012). Muscle growth and poultry meat quality Issues. Journal Nutrients, 4(1), 1-12.
Putri W., T. (2021). Pengaruh pemberian ekstrak angkak terhadap nilai pH, daya ikat air, rendemen dan susut masak sosis daging sapi. [Disertasi]. Universitas Jambi.
Ridhowati, S., Rachmawati, S. H., Lestari, S., Pitayati, P. A., Herpandi, Widiastuti, I., Supriadi, A., & Nugroho, G. D. (2022). Pemberdayaan warga desa Pulau Semambu melalui diversifikasi produk olahan ikan. Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat, 8(3), 320-328. https://doi.org/10.29244/agrokreatif.8.3.320-328
Ruiz-Capillas, C., Moral, A., & Villagarcia, T. (2012). Use of semi-trained panel
members in the sensory evaluation of hake (Merluccius merluccius, L) analyzed
statically. Journal of Food Quallty, 26(3), 181-195.
Sabtu, B., Lalel, H. J. D., Kale, P. R., & Manu, A. (2023). The effect of saltpeter and angkak on total cholesterol, nitrite, and color of traditionally smoked curing “Sei” meat. EAS Journal of Nutrition and Food Sciences, 5(2), 51-56. https://doi.org/ 10.36349/easjnfs.2023.v05i02.003
Safitri, A., Fahmi, M. Z., & Gunawan, S. (2022). Kajian penelusuran produk halal kornet daging sapi. Halal Research, 2(2), 64-76.
Sari, L. P., Humairani, & Mayasari, S. (2022). Efisiensi teknis usaha budidaya ikan lele (Clarias sp.): Studi kasus di kelurahan Srimulya Kecamatan Sematang Borang Kota Palembang. Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan, 17(2), 141-148.
Sasmita, R., Mangkurat, U. L., Susilawati, I. O., Mangkurat, U. L., Mabrur, M., &
Mangkurat, U. L. (2018). Protein profile from catfish (Pangasius hypophthalmus)
and baung Fish (Hemibagrus nemurus) muscle from South Kalimantan. Applied
Science and Technology, 2(1),1-5.
Sembor, S. M., & Tinangon, R. M. (2022). Industri pengolahan daging. CV Penerbit Patra Media Grafindo Bandung Press.
Shakil, M. H., Trisha, A. T., Rahman, M., Talukdar, S., Kobun, R., Huda, N., & Zaman, W. (2022). Nitrites in cured meats, health risk issues, alternatives to nitrites: A review. Foods, 11(21), 1–26. https://doi.org/10.3390/foods11213355
Singapurwa, N. M. A. S., Candra, I. P., & Semariyani, A. M. (2022). Profil protein ikan lemuru dengan pengeringan oven, pengering matahari dan sinar matahari
berbasis SDS-PAGE. Jurnal Teknologi Hasil Pertanian, 15(2), 83-95.
Soetikno, N., Ristiarini, S., & Khairina, R. (2018). Sifat sensoris, kimia dan warna Ronto pada konsentrasi garam dan nasi yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 85-91.
Talakua, C., & Rumengan, Y. (2020). Pengaruh konsentrasi garam dan lama fermentasi terhadap kadar protein bakasang laor. Bio-Lectura: Jurnal Pendidikan Biologi, 7(2), 136-142.
Tanjung, Y. L. R., & Kusnadi, J. (2014). Biskuit bebas gluten dan bebas kasein bagi penderita autis. Jurnal Pangan dan Agroindustri, 3(1), 11– 12.
Ulfa, M. A., Nofita, & Lutfiana, A. (2020). Analysis of sodium nitrit content in processed beef. Jurnal Teknologi, 5(2), 73–80.
Utomo, W. T., Suarsana, I. N., & Suartini, I.G.A.A. (2017). Karakteristik protein plasma
sapi Bali. Jurnal Veteriner, 18(2), 232-238.
Wijayanti, I., Surti, T., Winarni, T., & Darmanto, Y. S. (2014). Perubahan asam amino surimi ikan lele dengan frekuensi pencucian yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 29-41. https://doi.org/10.17844/jphpi.v17i1.8135
Wodi, S. I. M. (2015). Profil protein larut air dan
histamin serta identifikasi bakteri penghasil histidin dekarboksilase pada tuna
mata besar (Thunnus obesus). [Skripsi]. Institut Pertanian Bogor.
Yakhin, L. A., Wijaya, K. M., & Santoso, J. (2013). Peningkatan kualitas gel sosis ikan lele dengan penambahan tepung Gracilaria gigas. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(2), 177-182. https://doi.org/10.17844/jphpi.v16i2.8052.
Yuniarti, D. R., Ratnasari, D., & Lababan, F. M. J. (2021). Pemanfaatan pangan lokal lele untuk pembuatan nugget. Jamu: Jurnal Abdi Masyarakat UMUS, 1(2), 10-16.
Authors
Ridhowati S., & Septrina L. (2024). Pengaruh penambahan garam pada kornet ikan lele (Clarias sp.): The effects of salt addition on corned catfish (Clarias sp.) products. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(7). https://doi.org/10.17844/jphpi.v27i7.51077
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