Pengaruh Pengukusan Ikan Nila (Oreochromis niloticus) dan Penambahan Starter (Lactobacillus acidophillus) Terhadap Sifat Fisikokimia dan Sensoris Bekasam
DOI:
https://doi.org/10.31629/marinade.v9i01.8442Keywords:
Bekasam, Fermentasi, Lactobacillus acidophilus, Ikan Nila, PengukusanAbstract
Bekasam ikan nila (Oreochromis niloticus) merupakan komoditas fermentasi spontan khas kuliner Palembang, Sumatera Selatan, yang kembali mendapat perhatian ilmiah karena profil senyawa bioaktifnya. Bakteri asam laktat (BAL) menggerakkan transformasi biokimia selama proses penggaraman dengan menghasilkan metabolit proteolitik dan lipolitik yang meningkatkan ketercernaan serta memberikan atribut fungsional, termasuk aktivitas penurun kolesterol. Meskipun data komposisi kimia bekasam sudah tersedia, pengaruh gabungan antara pengukusan sebelum fermentasi dan inokulasi starter terkontrol terhadap keseluruhan atribut fisikokimia dan sensoris belum pernah dilaporkan secara komprehensif. Penelitian ini mengkaji pengaruh interaksi tiga durasi pengukusan (0, 5, dan 10 menit pada suhu 100°C) serta ada tidaknya inokulum L. acidophilus menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan tiga ulangan per sel (n = 18 satuan percobaan). Peubah respons mencakup komposisi proksimat (kadar air, protein, lemak, abu, karbohidrat), kekerasan instrumental (gf), koordinat warna tristimulus (lightness, chroma, hue), serta evaluasi hedonik terhadap kenampakan, tekstur, aroma, dan rasa oleh 25 panelis semi terlatih. Pengukusan dan inokulasi masing-masing memberikan efek utama yang nyata terhadap kadar air (57,19–60,73%), protein kasar (18,68–21,99%), dan lemak-eter (5,07–9,34%). Durasi pengukusan secara tambahan mengubah kadar abu (6,93–9,87%), karbohidrat (2,51–5,92%), dan nilai chroma (6,13–13,43%), sedangkan suplementasi starter tidak memberikan pengaruh nyata pada ketiga parameter tersebut. Kekerasan (479,33–629,80 gf), lightness (50,10–60,63%), dan hue (32,43–55,60°) tidak berbeda nyata di seluruh perlakuan. Skor hedonik hanya berbeda nyata pada kenampakan visual; perlakuan pengukusan 10 menit dengan inokulasi (A3B2) meraih preferensi panelis tertinggi (3,64/5) sekaligus komposisi proksimat terbaik, sehingga ditetapkan sebagai kondisi produksi optimal.
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