Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus): Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus)
| Main Authors: | Astiana, Ika, Lahay, Almira Fardani , Utari, Siluh Putu Sri Dia , Farida, Iftachul, Samanta, Pinky Natalia , Budiadnyani, I Gusti Ayu , Febrianti, Desy |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
, 2023
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jphpi/article/view/44286 http://journal.ipb.ac.id/index.php/jphpi/article/view/44286/25362 |
Daftar Isi:
- Fish have high nutritional value, but most people do not consume fish because they have a fishy smell, many thorns, and are prone to rottenness. Therefore, the diversity of processed seafood could be a solution for people who do not like to consume fish. This study aimed to determine the effect of the formulation on the level of consumer acceptance and to determine the nutritional value of biscuits fortified with surimi powder. The research method was divided into three steps: surimi characterization, fish biscuit formulation, and fish biscuit characterization. The concentrations of surimi powder used were 0%, 10%, 20%, 30%, 40%, and 50%. The data from this study were analyzed using the one-way ANOVA test with the Duncan advanced test for the organoleptic test and the Tukey advanced test for the proximate test, with a confidence level of 95%. Based on the results of the proximate test, fish surimi had a protein content of 19.91%, lipid content of 0.7%, ash content of 0.41%, water content of 78.9%, and carbohydrate content of 0.08%. Surimi powder had a protein content of 53.01%, lipid 5.03%, ash 1.35%, water 25.22%, and carbohydrate 15.39%. The best biscuit formulation was the fortification of surimi powder with a concentration of 20% with the results of the best preference test of appearance 7.50; smell 6.87; taste 7.37; and texture 7.13 from the maximum scale of 9 while the results of the proximate test with values of protein, lipid, mineral, water, and carbohydrate content of 16.91%; 17.10%; 2.80%; 5.67%; and 57.52%
- Ikan memiliki kandungan gizi yang tinggi, namun sebagian besar masyarakat kurang gemar mengonsumsi ikan karena memiliki aroma yang amis, banyak duri, dan mudah mengalami kemunduran mutu sehingga penganekaragaman olahan hasil laut dapat menjadi solusi bagi masyarakat yang tidak mau mengonsumsi ikan. Penelitian ini bertujuan untuk menentukan pengaruh formulasi terhadap tingkat penerimaan konsumen dan nilai gizi biskuit dengan fortifikasi tepung surimi. Metode penelitian terbagi menjadi karakterisasi surimi, formulasi biskuit ikan, dan karakterisasi biskuit ikan. Konsentrasi tepung surimi yang digunakan pada formulasi biskuit ikan adalah 0; 10; 20; 30; 40; 50%. Data hasil penelitian dianalisis menggunakan uji ANOVA satu arah dengan uji lanjut Duncan untuk uji organoleptik dan uji lanjut Tukey untuk uji proksimat dengan tingkat kepercayaan 95%. Hasil karakterisasi surimi menunjukkan bahwa surimi ikan sebelum dikeringkan memiliki kadar protein sebesar 19,91%, lemak 0,7%, abu 0,41%, air 78,9%, dan karbohidrat 0,08% namun setelah dikeringkan memiliki kadar protein 53,01%, lemak 5,03%, abu 1,35%, air 25,22%, dan karbohidrat 15,39%. Formulasi biskuit ikan terbaik, yaitu perlakuan fortifikasi tepung surimi 20% dengan nilai kesukaan ketampakan 7,50; aroma 6,87; rasa 7,37, dan tekstur 7,13 dari skala 9. Kandungan nilai gizi meliputi kadar protein 19,91%, lemak 17,10%, abu 2,80%, air 5,67%, dan karbohidrat 57,52%.