THE EFFECT OF TUNA FISH STORAGE ( Thunnus sp.

) USING ALGA
KARAGENAN ALGA EXTRACT RED ( Eucheuma cottoni ) FROM
ISLAND WATER ENGGANO

BY :

HARSI MARSILUN
F1B013005

ABSTRAK
Penelitian ini bertujuan untuk mengetahui daya simpan fillet ikan tuna (Thunnus sp.) yang
menggunakan ekstrak alga merah (Eucheuma cottonii) dari perairan pulau Enggano sebagai
bahan pengawet alami berdasarkan nilai protein dan lemak fillet ikan tuna (Thunnus sp.) dari
standar FAO. Ekstraksi Alga merah menggunakan pelarut akuades pada suhu 80-90°C selama
30 menit. Kemudian dilakukan penyaringan, filtrat diendapkan dengan KCl 5% hingga
terbentuk serat-serat. Kadar alga merah yang digunakan 20%. fillet ikan tuna dengan ukuran
2x2x2 cm dicelupkan kedalam larutan ekstrak alga merah yang berfungsi sebagai pengawet
alami yang kemudian diamati dengan variasi lamanya penyimpanan yaitu 2 hari, 4 hari dan 6
hari setelah pencelupan. Prosedur yang sama dilakukan juga terhadap fillet ikan tuna sebagai
blanko (0%) pengulangan dilakukan sebanyak 3x. Kadar protein fillet ikan tuna keadaan
mula-mula, 0% (kontrol) dan 20% variasi penyimpanan 2 hari,4 hari dan 6 hari. Berturu-turut
yaitu 27,50%,19,04%, 11,6%, 8,63% dan 25,01%, 19,45%, 15,19%. Sedangkan kadar lemak
fillet ikan tuna keadaan mula-mula, 0% (kontrol) dan 20% dengan variasi lamanya
penyimpanan 2 hari, 4 hari, dan 6 hari berturut-turut yaitu 2,36%, 0,79%, 0,76%, 0,75%, dan
1,16%, 0,89%, dan 0,82%. Dilakukan uji statistik dengan analisa t-TES didapatkan bahwa
ekstrak alga merah dengan kadar 20% mampu mempertahankan nilai protein dan nilai lemak
fillet ikan tuna segar.

ABSTRACT

This study aims to determine the storage ability of f illet tuna (Thunnus sp.) which contains
red algae extract ( Eucheuma cottonii) from the waters of Enggano island as a natural
preservative based on protein and fat value of tuna fillets ( Thunnus sp.) from FAO standard.
The extraction of Red Algae is using aquades on temperature 80- 90°C for 30 minutes. Then
for the filtration step, the filtrate is precipitated with 5% KCl to form fibers. The
concentration of red algae that used is 20%. fillet tuna fish with size 2x2x2 cm dipped into
the red algae extract solution which is act as a natural preservative,then it was
observed with storage variations for 2 days, 4 days and 6 day after immersion process .
The same procedure has been done for the fillet tuna fish as blank (0%) with three times
repetition. The initial concentration of tuna fillet protein for 0% (control) and 20% with
storage variations for 2,4 and 6 days were 27.50%, 19.04%, 11.6%, 8.63% and 25.01%,
19.45%, 15.19%, respectively . Otherwise, the initial concentration of tuna fish fillet fat were
0% (control) and 20% with storage variations for 2 days, 4 days, and 6 days were 2.36%,
0.79%, 0.76%, 0.75%, and 1.16% 0.89%, and 0.82% respectively. The statistical test with t-
TES analysis was obtained that extracts of red algae with high levels of 20% able preserve
the value of protein and fat values fish fresh tuna fillets.

Word Keywords : Red Algae , Carrageenan , Tuna Fish