Rahmawati, Shintan Chandra (2015) Karakteristik Kimia, Fisik dan Organoleptik Mie Kering dengan Penambahan Kombinasi Tepung Ikan Sidat (Anguilla bicolor). Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan sidat (Anguilla bicolor.) merupakan salah satu produk perikanan yang memiliki nilai jual yang tinggi. Pemanfaatan sumberdaya ikan sidat di Indonesia masih kurang banyak macamnya. Hal ini berdampak pada ikan sidat yang belum banyak dikenal oleh masyarakat Indonesia, sehingga tingkat konsumsi pun masih rendah. Salah satu alternatif yang dapat dilakukan dengan membuat tepung ikan sidat dan kemudian disubtitusikan dalam pembuatan produk pangan yaitu mie kering. Penelitian ini bertujuan untuk mengetahui kombinasi tepung ikan sidat (Anguilla bicolor) bagian daging dan non daging sehingga dihasilkan kualitas mie kering yang terbaik. Mengetahui penambahan kombinasi tepung ikan sidat sehingga dihasilkan kualitas mie kering yang terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu faktor I kombinasi tepung ikan sidat bagian daging dengan bagian non daging dan faktor 2 level penambahan kombinasi tepung ikan sidat ke dalam mie kering. Analisis data menggunakan uji lanjut DMRT, uji lanjut BNT dan uji organoleptik menggunakan hedonic scale dan perlakuan terbaik menggunakan Zeleny. Mie kering perlakuan terbaik diperoleh pada perlakuan kombinasi tepung ikan sidat 2 : 1 (tepung ikan sidat bagian daging : tepung ikan sidat bagian non daging) dengan penambahan kombinasi tepung ikan sidat 20% ke dalam mie, karakteristik kimia dan fisik mie kering mie kering perlakuan terbaik yaitu kadar protein 17,15%, kadar lemak 11,69%, kadar pati 65,866%, kadar air 7,81%, kadar abu 2,56%, karbohidrat 61%, daya patah 2,7 N, daya putus 0,17 N, kecerahan (*l) 52,67, waktu rehidrasi 3,41 menit, daya hidrasi 145,01% dan cooking loss 13,37%. Karakteristik organoleptik mie kering perlakuan terbaik meliputi warna 2,92 (netral), aroma 2,76 (netral), aroma menyimpang 2,64 (netral), tekstur 3,2 (netral), rasa 3,2 (netral), rasa menyimpang 2,6 (netral) dan after taste 2,8 (netral). Kandungan EPA dan DHA terdeteksi ada.
English Abstract
Eel (Anguilla bicolor) is one of fishery products which have a high value. Unfortunately, the high resource of eel in Indonesia was not optimi zed yet because the unpopularity of eel among Indonesian and resulted the low consumption level. In order to increase the consumption level of eel, it could be floured then substituted in the making of dried noodle product. This study aimed to determine the combination of eel (Anguilla bicolor) flour from flesh and non-flesh eel for producing the best quality dried noodle. Another aim of this study was to determine the addition of eel flour combination could result the best quality dried noodle. This study used Randomized Block Design with 2 factors consisted of combination of eel flour from flesh and non-flesh eel as factor I and addition level of eel flour combination into dried noodle as factor II. The data of this study was analyzed by post-test DMRT, LSD and organoleptic test by hedonic scale then determination of best treatment using Zeleny method. The best treatment of dried noodle was resulted in combination of eel flour 2:1 (flesh eel -based flour : non-flesh eel -based flour) and addition 20% of eel f lour into noodle dough. Physic -chemical characteristic in the best treatment of eel dried noodle listed as 17,15% protein, 11,69% fat, 65,87% starch, 7,81% water, 2,56% ash content, 61% total carbohydrate, tensile strength of dried 2,7N, cooked noodle 0,17N, brightness (*L) 52,67, rehydration time 3,41 minutes, hydration 145,01% and cooking loss 13,37%. Meanwhile the organoleptic test of best treatment dried noodle from eel flour resulted 2,92 (neutral) for colour, 2,76 (neutral) for odor, 2,64 (neutral) for putrid odor, 3,2 (neutral) for texture, 3,2 (neutral) for flavor, 2,6 (neutral) for off flavor and 2,8 (neutral) for after taste. It had been resulted that EPA and DHA content was detected in dried noodle eel flour based
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/482/051508771 |
| Uncontrolled Keywords: | DHA, EPA, Ikan Sidat, Mie Kering, Tepung Ikan,-DHA, EPA, Eel, Dried noodle, Fish-based flour |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 08 Jan 2016 14:13 |
| Last Modified: | 30 Nov 2021 02:21 |
| URI: | http://repository.ub.ac.id/id/eprint/150406 |
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