Pengaruh Perendaman dengan Asam Cuka dan Sodium Bikarbonat, serta Perlakuan Blansing terhadap Karakteristik Keripik Kulit Ikan Patin (Pangasius hypophthalmus)

Abstract

Abstrak Industri filet ikan patin menghasilkan hasil samping berupa kulit sebesar 7-8%. Untuk meningkatkan nilai ekonominya, kulit ikan patin dapat diolah menjadi camilan berupa keripik kulit. Penelitian ini bertujuan untuk melihat pengaruh perendaman kulit ikan dalam larutan asam cuka dan sodium bikarbonat (NaHCO3) serta kombinasinya dengan blansing dalam air panas terhadap karakteristik keripik kulit ikan patin yang dihasilkan. Sebelum dilumuri tepung dan digoreng menjadi keripik, kulit ikan patin direndam dalam larutan asam cuka 3% (v/v) atau larutan NaHCO3 1% (b/v) selama 15 menit serta kombinasi perendaman asam cuka, NaHCO3, dan blansing dengan air panas pada suhu 70-80°C selama 2 menit. Sebagai kontrol digunakan kulit patin yang hanya diblansing dan tanpa perlakuan. Hasil penelitian menunjukkan bahwa kombinasi perlakuan perendaman dalam larutan NaHCO3 1% (b/v) selama 15 menit dan blansing dalam air panas suhu 70-80°C selama 2 menit menghasilkan keripik kulit yang mempunyai kenampakan, aroma, kerenyahan, dan secara keseluruhan paling disukai panelis. Keripik kulit tersebut mempunyai kandungan protein 28,93±0,71%, dengan lemak 31,89±1,52%, abu 3,31±0,19%, air 2,40±0,38%, serta nilai TBA 0,14±0,02 mg MDA/kg. Keripik kulit dengan perlakuan ini mempunyai tingkat kecerahan dengan nilai L* paling tinggi, nilai +a* (derajat kemerahan) dan +b*(derajat kekuningan) yang rendah, serta tekstur yang lebih renyah (p<0,05) dibandingkan dengan keripik kulit yang diberi perlakuan perendaman dalam larutan asam cuka dan kontrol. Abstract The pangasius (catfish) fillet industry produces fish skin as a by-product by 7-8%. To increase its value-added, catfish skin can be processed into a snack of skin chips. This study aimed to examine the effects of soaking fish skin in a solution of vinegar and sodium bicarbonate (NaHCO3) and its combination with blanching in hot water on the characteristics of the catfish skin chips produced. The skin of the catfish before being coated with flour and fried was soaked in a solution of 3% (v/v) vinegar or 1% (w/v) NaHCO3 solution for 15 minutes, and a combination of soaking vinegar by blanching and NaHCO3 by blanching with hot water at a temperature of 70-80°C for 2 minutes. As a control, skin that was only blanched and without treatment was also observed. The experiment was carried out with 3 replications. The results showed that the combination of soaking in 1% (w/v) NaHCO3 solution and blanching in hot water at 70-80°C for 2 minutes resulted in catfish skin chips that had the most favorable appearance, aroma, crispness, and overall acceptance by the panelists. The catfish skin chips contained protein of 28.93±0.71%, a fat content of 31.89±1.52%, ash of 3.31±0.19%, the water of 2.40±0.38%, and a TBA value of 0.14±0.02 mg MDA/kg. Catfish skin chips with this treatment had a brightness level with the highest L* value, a low +a* value (degree of redness), and +b*(yellowish), and a crispier texture, which were significantly different (p<0.05) from the catfish skin chips treated with soaking in an acid solution and control.

Keywords

• asam cuka
• blansing
• keripik kulit
• kulit ikan patin
• nahco3