Romadhoni, Iffa Izzaty and Dr. Ir. Titik Dwi Sulistiyati, MP. and Mikchaell Alfanov Pardamean Panjaitan, S.Pi., MP. (2022) Pengaruh Penambahan Tepung Bonggol Pisang Kepok (Musa paradisiaca) terhadap Organoleptik Dendeng Giling Ikan Kerong (Terapon jarbua). Sarjana thesis, Universitas Brawijaya.
Abstract
Dendeng merupakan salah satu olahan makanan awetan dengan cara dikeringkan dan ditambahkan bumbu untuk memperoleh rasa yang diinginkan. Ikan kerong (Terapon jarbua) merupakan ikan yang kurang diminati dan dimanfaatkan oleh masyarakat karena memiliki cukup banyak duri dan rasa yang sedikit tawar. Dalam upaya meningkatkan nilai gizi dan nilai ekonomis maka pada pembuatan dendeng ikan kerong diperlukan penambahan tepung bonggol pisang yang memiliki kandungan serat kasar cukup tinggi. Tepung bonggol pisang dari varietas kepok dipilih karena memiliki kandungan gizi yang lebih unggul dibandingkan dengan tepung bonggol pisang varietas lain. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung bonggol pisang kepok dengan konsentrasi berbeda terhadap organoleptik dendeng ikan kerong serta menetapkan konsentrasi terbaik penambahan tepung bonggol pisang kepok pada dendeng ikan kerong. Perlakuan penambahan konsentrasi tepung bonggol pisang sebagai berikut: A (0%), B (1%), C (2,5%), dan D (4%). Dendeng kemudian dilakukan uji serat, uji tekstur, dan uji organoleptik (hedonik). Penelitian menggunakan RAL sederhana dengan 5 kali ulangan. Parameter pengujian kimia meliputi parameter pengujian fisik yaitu uji tekstur, dan pengujian organoleptik yaitu uji hedonik meliputi parameter kenampakan, aroma, rasa, dan tekstur. Analisis data menggunakan aplikasi SPSS versi 25. Pada perlakuan terbaik yang ditentukan dengan metode uji De Garmo akan dilakukan pengujian kadar serat pangan dan proksimat meliputi kadar karbohidrat, kadar protein, kadar lemak, kadar air, dan kadar abu. Penambahan tepung bonggol pisang kepok dengan konsentrasi berbeda berpengaruh nyata terhadap tekstur dan uji hedonik kenampakan serta hedonik tekstur dendeng ikan kerong. Penambahan tepung bonggol pisang kepok dengan konsentrasi berbeda tidak berpengaruh nyata terhadap hedonik aroma dan rasa dendeng ikan kerong. Konsentrasi penambahan tepung bonggol pisang kepok terbaik yaitu pada perlakuan D (konsentrasi 4% tepung bonggol pisang kepok) dengan nilai uji tekstur 3,62 kg/mm2, hedonik kenampakan 3,29, hedonik aroma 3,26, hedonik rasa 3,57, dan hedonik tekstur 3,29. Hasil proksimat dendeng ikan kerong pada perlakuan D (Penambahan tepung bonggol pisang kepok 4%) yaitu serat pangan total 4,69%, kadar karbohidrat 6,90%, kadar protein 63,19%, kadar lemak 6,51%, kadar air 21,47%, dan kadar abu 1,93%.
English Abstract
Jerky is processed food that is preserved by drying and adding spices to get the desired taste. kerong (Terapon jarbua) is a fish that is less desirable and used by the community because it has quite a lot of spines and a slightly bland taste. In an effort to increase the nutritional value and economic value, it is necessary to add banana hump flour in the manufacture of kerong fish jerky which has a fairly high crude fiber content. Banana hump flour from the kepok variety was chosen because it has superior nutritional content compared to other varieties of banana hump flour. The purpose of this study was to determine the effect of adding kerong banana hump flour with different concentrations on organoleptic content of kerong fish jerky and to determine the best concentration of kerong banana hump flour addition to kerong fish jerky. The treatments for increasing the concentration of banana hump flour were as follows: A (0%), B (1%), C (2.5%), and D (4%). The beef jerky was then tested for fiber, texture test, and organoleptic (hedonic) test. The study used a simple RAL with 5 replications. Analysis of the data results using application SPSS version 25. Chemical testing parameters include physical testing parameters namely texture testing, and organoleptik testing namely hedonic tests including appearance, aroma, taste, and texture parameters. In the best treatment determined by the De Garmo test method, dietary fiber and proximate tests will be carried out including carbohydrate content, protein content, fat content, water content, and ash content. The addition of kepok banana hump flour with different concentrations had a significant effect texture and hedonic appearance tests and hedonic texture of kerong fish jerky. The addition of kepok banana hump flour with different concentrations did not significantly affect the hedonic aroma and taste of kerong fish jerky. The best concentration of addition of kepok banana hump flour is in treatment D (4% concentration of kepok banana hump flour) with a fiber content value of 1.85%, a texture test value of 3.62 kg/mm2, appearance hedonic 3.29, aroma hedonic 3.26, taste hedonic 3.57, and texture hedonic 3.29. The proximate results of kerong fish jerky in D treatment (addition of kepok banana hump flour 4%) were 4,69% dietary fiber, 6.90% carbohydrate content, 63.19% protein content, 6.51% fat content, 21.47% water content, and 1,93% ash content .
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522080276 |
| Subjects: | 600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 04 Apr 2023 02:30 |
| Last Modified: | 04 Apr 2023 02:30 |
| URI: | http://repository.ub.ac.id/id/eprint/197873 |
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Text (DALAM MASA EMBARGO)
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