Rahmad, Hidayat and Ahmad Zaki Mubarok,, STP., M.Si., Ph.D (2023) Pengaruh Perbedaan Penambahan Konsentrasi Tepung Tulang Ikan Lemadang (Coryphaena hippurus L.) Dan Karagenan Terhadap Sifat Fisikokimia Dan Organoleptik Pempek Lenjer. Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan lemadang (Coryphaena hippurus L) merupakan kategori ikan pelagis yang dapat hidup di perairan subtropis dan tropis yang sering dimanfaatkan sebagai bahan baku pengolahan pangan. Peningkatan konsumsi ikan tersebut berdampak terhadap meningkatnya limbah tulang ikan yang dihasilkan sehingga perlu diolah menjadi produk tepung tulang ikan supaya dapat diaplikasikan pada produk pangan. Karagenan merupakan kelompok hidrokoloid yang dalam proses pembuatan pempek dapat meningkatkan kekuatan gel sehingga akan menghasilkan pempek dengan kenampakan dan tekstur yang bagus yang ditandai dengan teksturnya bersifat kenyal, padat dan kompak. Oleh sebab itu, perlu dilakukan penelitian untuk menganalisis pengaruh konsentrasi tepung tulang ikan lemadang dan karagenan terhadap sifat fisikokimia dan organoleptik pempek lenjer yang sekaligus upaya pemanfaatan limbah dan peningkatan mutu nutrisi dan sensori produk pempek. Penelitian ini merupakan penelitian eksperimental berdasarkan Rancangan Acak Kelompok (RAK) Faktorial yang terdiri dari 2 faktor perlakuan. Faktor pertama adalah variasi konsentrasi penambahan tepung tulang ikan lemadang (5, 7,5, 10%) dan faktor kedua adalah variasi konsentrasi penambahan karagenan (1, 2, 3%) yang masing-masing diulang 3 kali. Kombinasi perlakuan diuji karakteristik fisik meliputi cooking loss, warna dan profil tekstur. Produk juga dilakukan uji organoleptik dengan menggunakan metode uji hedonik yang meliputi atribut warna, kenampakan, aroma, rasa, tekstur, dan overall liking. Analisis data pengujian fisik dengan analysis of variance (ANOVA) selang kepercayaan 95%, apabila terdapat perbedaan nyata akan dilakukan uji lanjut Beda Nyata Terkecil (BNT). Jika pengujian fisik menunjukkan terjadinya interaksi maka akan diuji lanjut DMRT (Duncan’s Multiple Range Test) selang kepercayaan 95%, Analisis data pengujian organoleptik menggunakan uji Friedman dan jika terdapat perbedaan nyata akan dilakukan uji lanjut Nemenyi (two tailled test). Penentuan terbaik menggunakan metode Multiple Attribute Zeleny. Perlakuan terbaik diuji karakteristik kimianya meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat (by difference), dan kadar kalsium. Analisis pengujian kimia menggunakan metode paired t-test dan dibandingkan dengan kontrol. Perlakuan terbaik berupa pempek lenjer dengan konsentrasi tepung tulang ikan lemadang 5% dan konsentrasi karagenan 5%. Produk yang dihasilkan memiliki karakteristik cooking loss (4,76); nilai L* (61,13); nilai a* (0,63); nilai b* (16,73); hardness (168,47 N); cohesiveness (0,53); springiness (0,92) serta parameter organoleptik berupa warna 4,12 (suka); kenampakan 3,91 (agak suka); aroma 3,92 (agak suka); rasa 4,20 (suka); tekstur 4,11 (suka); dan overall liking 4,11 (suka). Hasil analisis kimia untuk produk pempek perlakuan terbaik memperoleh kadar air 63,58%; kadar abu 1,98%; kadar protein 7,15%; kadar lemak 1,32%; kadar karbohidrat (by difference) 25,99% dan kadar kalsium 0,2076%
English Abstract
Lemadang fish (Coryphaena hippurus L) is a category of pelagic fish that can live in subtropical and tropical waters and is often used as raw material for food processing. The increase in fish consumption has an impact on the increase in fish bone waste produced so that it needs to be processed into fish bone meal products so that it can be applied to food products. Carrageenan is a hydrocolloid group which in the process of making pempek can increase the strength of the gel so that it will produce pempek with a good appearance and texture which is characterized by its chewy, dense and compact texture. Therefore, it is necessary to conduct research to analyze the effect of concentrations of lemadang fish bone meal and carrageenan on the physicochemical and organoleptic properties of pempek lenjer which is also an effort to utilize waste and improve the nutritional and sensory quality of pempek products. This study is an experimental study based on the Randomized Complete Block Design (RCBD) Factorial consisting of 2 treatment factors. The first factor was the variation in the concentration of the addition of lemadang fish bone meal (5, 7,5, 10%) and the second factor was the variation in the concentration of the addition of carrageenan (1, 2, 3%), each of which was repeated 3 times. Treatment combinations were tested for physical characteristics including cooking loss, color and texture profile. The product was also subjected to organoleptic tests using the hedonic test method which included attributes of color, appearance, aroma, taste, texture, and overall liking. Analysis of physical test data with analysis of variance (ANOVA) with a 95% confidence interval, if there is a significant difference, a further test of Least Significant Difference (LSD) will be carried out. If the physical examination shows that there is an interaction, then the DMRT (Duncan's Multiple Range Test) is tested with a 95% confidence interval. The analysis of the organoleptic test data uses the Friedman test and if there is a significant difference, the Nemenyi follow-up test (two tailed tests) is carried out. The best determination uses the Multiple Attribute Zeleny method. The best treatment was tested for chemical characteristics including moisture content, ash content, fat content, protein content, carbohydrate content (by difference), and calcium content. Analysis of chemical testing using paired t-test method and compared with controls. The best treatment was pempek lenjer with 5% concentration of lemadang fish bone flour and 5% carrageenan concentration. The resulting product has the characteristics of cooking loss (4,76); L* value (61,13); a* value (0,63); b* value (16,73); hardness (168,47 N); cohesiveness (0,53); springiness (0,92) and organoleptic parameters in the form of color 4,12 (like); appearance 3,91 (rather like); aroma 3.92 (rather like); taste 4.20 (like); texture 4,11 (like); and overall liking 4,11 (like). The results of chemical analysis for the best treatment of pempek products obtained a water content of 63.58%; ash content 1.98%; protein content 7.15%; fat content 1.32%; carbohydrate content (by difference) 25.99% and calcium content 0,2076%
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Pempek, Tepung Tulang Ikan Lemadang, Karagenan Pempek, Lemadang Fishbone Flour, Carrageenan |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with username verry |
| Date Deposited: | 17 Jan 2024 02:35 |
| Last Modified: | 17 Jan 2024 02:35 |
| URI: | http://repository.ub.ac.id/id/eprint/211271 |
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