ANALISIS BORAKS DAN UJI ORGANOLEPTIK PADA BERBAGAI IKAN ASIN YANG DIJUAL DI PASAR

Authors

  • Nafia Umaroh IKIP PGRI MADIUN
  • Ani Sulistyarsi IKIP PGRI MADIUN

DOI:

https://doi.org/10.25273/jems.v2i2.230

Keywords:

Ikan Asin, Zat Aditif Makanan, Boraks, Organoleptik

Abstract

Tujuan penelitian adalah untuk mengetahui kandungan boraks dan uji organoleptik pada ikan asin yang beredar di pasaran dengan jenis gerih abang, gerih balur dan teri
Penelitian ini berbentuk penelitian deskripstif kualitatif. Uji kadar boraks menggunakan metode titrasi volumetri. Uji organoleptik tingkat kesukaan masyarakat dilihat melalui uji warna, aroma dan tekstur dari ikan asin dengan menggunakan angket. Pengisian angket organoleptik masyarakat (ibu rumah tangga) dilakukan di Desa Klampisan, Kecamatan Geneng, Kabupaten Ngawi dan mahasiswa dilakukan di kampus IKIP PGRI Madiun.
Hasil penelitian kadar boraks tertinggi pada ikan asin jenis teri (C2) yaitu 3,69% dengan nilai organoleptik 72,6 dan kadar boraks terendah pada ikan asin jenis gerih balur (B2) yaitu 1,21% dengan nilai organoleptik 74,8.

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Published

2014-09-01

Issue

Vol. 2 No. 2 (2014)

Section

Articles

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