Najah, Sabila (2016) Pengaruh Subtitusi Tepung Ikan Lele Dumbo (Clarias gariepinus) Dan Ikan Tuna (Thunnus spp) Terhadap Karakteristik Makanan Ringan Mi (Snack Noodle). Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan tuna dan lele dumbo merupakan jenis ikan laut dan tawar yang memiliki kandungan air tinggi. Hal ini membuat ikan menjadi mudah mengalami kebusukan sehingga dibutuhkan proses pengolahan ikan menjadi tepung untuk dapat memperpanjang umur simpan. Tepung ikan tuna dan lele dumbo tersebut dapat diaplikasikan pada produk makanan ringan mi yang disukai anak – anak. Penambahan tepung ikan akan menambah nilai gizi protein pada makanan ringan tersebut sehingga masalah kurang energi protein pada anak usia sekolah (5 -12 tahun) yang terjadi di Indonesia dapat teratasi. Jenis dan proporsi tepung ikan akan mempengaruhi karakteristik makanan ringan mi. Semakin tinggi proporsi tepung ikan maka akan mempengaruhi kadar protein dan daya patah produk. Jenis tepung ikan yang digunakan pun akan mempengaruhi karakteristik fisik dan organoleptik pada makanan ringan mi. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari 2 level dan 4 level. Faktor pertama yaitu jenis subtitusi tepung ikan (tepung ikan lele dumbo dan tepung ikan tuna) sementara faktor ke dua yaitu tingkat subtitusi tepung ikan (10%,15%, 20%, dan 25% dari berat tepung yang digunakan pada pembuatan makanan ringan mi). Setiap formulasi dilakukan 3 kali ulangan sehingga didapatkan 24 satuan percobaan. Tahapan proses pada pembuatan makanan ringan ini yaitu pembuatan adonan, penipisan, pencetakan, pengukusan, dan penggorengan. Data yang didapatkan dari hasil penelitian dianalisis dengan metode analisis ragam ANOVA kemudian diuji menggunakan uji lanjut BNT atau DMRT dengan taraf nyata 5%. Hasil uji organoleptik dianalisa dengan Hedonic Scale Scoring. Sementara, pemilihan perlakuan terbaik dilakukan dengan metode Zeleny. Hasil penelitian menunjukkan bahwa jenis subtitusi tepung ikan berpengaruh nyata pada warna (L,a, hue), daya patah, dan kadar protein makanan ringan mi namun tidak berpengaruh nyata pada warna kekuningan (b). Tingkat proporsi tepung ikan berpengaruh nyata terhadap warna (L,a,b, hue), daya patah, dan kadar protein makanan ringan mi. Interaksi antara jenis dan proporsi tepung ikan berpengaruh nyata terhadap warna (L,a,hue), dan daya patah, namun tidak berpengaruh nyata terhadap nilai b (kekuningan) dan kadar protein. Sementara itu, hasil analisis organoleptik menunjukkan bahwa jenis dan proporsi tepung ikan berpengaruh nyata terhadap kesukaan warna, rasa, dan tekstur makanan ringan mi namun tidak berpengaruh nyata terhadap kesukaan aroma makanan ringan mi. Perlakuan terbaik didapatkan pada makanan ringan mi dengan subtitusi tepung ikan lele dumbo 15% dengan kadar air 3,72%, kadar abu 2,83%, kadar protein 20,91%, kadar lemak 14,00%, kadar karbohidrat (by difference) 58,55%, energi per 100 gram sebesar 443,84 kkal, daya cerna protein 19,96%, dan kadar natrium 150,84 mg per 100 gram.
English Abstract
Tuna and African catfish is a type of marine and freshwater fish that have a high water content. It’s make this fish prone to decay so that is necessary processing fish into flour as an alternative to improve the self life. Tuna flour and African catfish flour can be applied to snack noodle that is liked by children. The addition of fish flour will increase the nutritional value of protein snacks so problems of energy protein malnutrition in children (5 -12 years old) that occurred in Indonesia can be resolved. The type and proportion of fish flour will affect the characteristics of snack noodle. The higher proportion of fish flour will affect the levels of protein and texture of products. Types of fish flour will affect the physical and organoleptic characteristics of the snack noodle. This research used randomized block design with two factors consisting of 2 and 4 levels. The first factor was the type of substitution of fish flour (African catfish flour and Tuna flour) and the second factor was the proportions of fish flour (10%, 15%, 20%, and 25% from flour weight that being added in snack noodle production). Each formulation was repeated 3 times to obtain 24 units of trial. The data obtained from the research was analyzed by analysis of variance ANOVA, and then tested using LSD or DMRT as further test with 5% significance of level. Organoleptic test results were analyzed by Hedonic Scale Scoring, while the selection of the best treatment was done using Zeleny method. Stages of the process this snack include making the dough, depletion, cutting, steaming, and frying. The result showed that the type fish flour significantly effected in color (L, a, hue), texture, and the protein content of noodle snack however did not significantly affected the value of b (yellowish). The proportions of fish flour significantly affected the color (L, a. b, hue), texture, and the protein content of snack noodle. The interaction between types and proportions of fish flour significantly affected in color (L, a, hue) and texture, but did not significantly affected the value of b (yellowish) and protein content. Meanwhile, organoleptic analysis showed that the type and proportion of fish flour significantly affected color, taste, and texture of noodles, but did not significantly affected in aroma of snack noodle. The best treatment was found in snack noodle with substitution of African catfish flour 15% with water content 3.72%, ash 2.83%, protein content 20.91%, fat 14.00%, carbohydrate (by difference) 58.55%, energy of 100 grams 443.84 kcal, protein digestibility 19.96%, and sodium 150.84 mg/100 grams. Keywords: African Catfish Flour, Protein, Snack Noodle, Tuna Flour
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/374/,051607369 |
| Uncontrolled Keywords: | Makanan Ringan Mi, Protein, Tepung Ikan Lele Dumbo, Tepung Ikan Tuna. African Catfish Flour, Protein, Snack Noodle, Tuna Flour |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 27 Sep 2016 13:41 |
| Last Modified: | 26 Nov 2021 09:21 |
| URI: | http://repository.ub.ac.id/id/eprint/150934 |
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