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Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali
Abstract
Ikan lemuru (Sardinella lemuru) merupakan sumberdaya perikanan yang melimpah di Selat Bali dan memiliki nilai ekonomis yang rendah. Untuk menanggulangi permasalahan tersebut, ikan lemuru dapat diolah menjadi produk diversifikasi yang banyak digemari masyarakat yaitu bakso ikan. Oleh karena itu, penelitian ini bertujuan untuk memproduksi bakso ikan lemuru dengan empat konsentrasi daging dan tepung tapioka (P0, P1, P2, dan P3). Tingkat penerimaan konsumen dianalisis melalui pengujian organoleptik menggunakan 30 panelis tidak terlatih. Pengujian logam berat sebagai salah satu jaminan keamanan produk dilakukan menggunakan metode Atomic Absorption Spectroscopy (AAS). Hal ini dikarenakan wilayah penangkapan ikan lemuru di Selat Bali merupakan wilayah perairan yang mengalami banyak pencemaran akibat kegiatan penangkapan ikan dan industri. Hasil pengujian organoleptik pada bahan baku menunjukkan nilai rata-rata delapan untuk seluruh atribut yang menandakan bahwa ikan lemuru berada dalam kondisi segar. Kandungan logam berat pada bahan baku juga masih di bawah ambang batas menurut Standar Nasional Indonesia (SNI). Disamping itu, penambahan daging ikan lemuru dan tepung tapioka memberikan hasil yang signifikan terhadap nilai organoleptik dengan formulasi terbaik (P1) sebesar 7,34 (kenampakan), 7,92 (bau), 8,36 (rasa) dan 7,85 (tekstur) (p<0,05). Konsentrasi logam berat pada bakso ikan tidak dipengaruhi oleh penambahan tepung dan berada di bawah ambang batas dengan konsentrasi (mg/kg) pada perlakukan terbaik (P1) sebesar 0,007±0,0010 (Hg) (p<0,05), 0,0010±0,0010 (Pb) (p>0.05) dan 0,0020±0,0013 (Cd) (p>0,05). Dapat disimpulkan bahwa produk bakso ikan lemuru disukai oleh konsumen dan memiliki konsentrasi logam berat pada rentang yang aman.
ABSTRACT
Lemuru fish (Sardinella lemuru) is one dominant commodity from the Bali Strait which has low economic value. To solve this issue, lemuru can be converted into a variety of widely-liked products, such fish balls. Therefore, this study aimed to produce fish balls with four concentrations of meat and tapioca flour (P0, P1, P2 ,and P3). The level of consumer acceptance was analysed through organoleptic testing employing 30 untrained panelists. The heavy metal of samples was also analysed using Atomic Absorption Spectroscopy (AAS). This is due the current fishing activities and industries in the Bali Strait contribute to heavy metals pollution in the water. The organoleptic testing of raw materials revealed an average value of eight for all aspects, which suggested that lemuru was in fresh conditions. The content of heavy metals in raw materials was below standards issued by Indonesian National Standard (SNI). Furthermore, the addition of lemuru meat and tapioca flour was significantly affected the quality of fish ball, with organoleptic scores obtained from the best treatment (P1) were 7.85 (texture), 8.36 (taste), 7.92 (smell), and 7.34 (appearance) (p<0.05). The concentration of heavy metals in fish balls was not influenced by the addition of flour and was below the threshold with the concentrations (mg/kg) of 0.007±0.0010 (Hg) (p<0.05), 0.0010±0.0010 (Pb) (p>0.05) and 0.0020±0.0013 (Cd) (p>0.05). In conclusion, lemuru fish ball was preferred by customers and had heavy metal concentrations that were within a safe limit.
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DOI: http://dx.doi.org/10.15578/jpbkp.v18i2.973
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ISSN : 1907-9133(print), ISSN : 2406-9264(online)
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