Pengaruh rasio pati-ikan dan lama pemasakan terhadap migrasi air, tingkat kemasakan adonan dan pengembangan kerupuk

WAHYUNI, Tri, Prof.Dr.Ir. Haryadi

2005 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian ini bertujuan mengetahui pengaruh rasio pati-ikan dan lama pemasakan adonan terhadap migrasi air, tingkat-tingkat kemasakan adonan dan pengembangan kerupuk. Migrasi air diketahui dari perubahan kadar air adonan selama pemasakan, sedangkan tingkat kemasakan adonan diketahui dari besarnya panas dan temperatur yang dibutuhkan untuk gelatinisasi. Adonan kerupuk dengan rasio 90:10; 80:20 dan 70:30 dicetak dalam selongsong dengan diameter 6 cm dan panjang 20 cm. Adonan direbus selama 30,60 dan 90 menit, kemudian didinginkan. Adonan diiris setebal 3mm, sampel diambil dari tiga titik yaitu 0-1 cm, 1-2 cm dan 2-3 cm dari tengah adonan berupa bulatan dengan diameter 1 cm untuk dianalisis migrasi air dan tingkat kemasakan atau gelatinisasi adonan. Untuk sampel yang sudah dikeringkan, kemudian digoreng, diukur tingkat pengembangan dan kekerasannya. Hasil penelitian menunjukan bahwa semakin banyak ikan yang ditambahkan dan semakin lama pemasakan, migrasi air yang terjadi semakin kecil dan adonan semakin masak karena temperatur dan panas yang diperlukan untuk gelatinisasi semakin kecil. Migrasi air paling besar terjadi pada rasio 90:10 (30 menit), sedangkan migrasi air paling kecil terjadi pada rasio 70:30 (90 menit). Rasio 90:10 menghasilkan kerupuk dengan tingkat pengembangan paling besar, tetapi dari segi penampakan fisik tidak baik, karena volume pengembangan dari tengah sampai permukaan tidak merata. Rasio 70:30 dengan lama pemasakan 60 dan 90 menit menghasilkan kerupuk dengan pengembangan paling baik.

The study was aimed at investigating the effect of the starch-fish (Triciurus savala) ratio and duration of the dough cooking on the water migration, gelatinization level and of the cracker expansion. The water migration were derived from the change in the water content of the dough during the cooking process, while the cooking level of the dough is drived from the magnitude of the entalphy and temperature necessary for gelatinization. Cracker dough comprising starch-fish ratio of 90:10; 80:20 and 70:30 were stuffed into plastic cylindrical casing of the diameter 6 cm and 20 cm in length. The doughs were cooked in boiling water for 30,60 and 90 min, cooled immediately at room temperature, stored in cool room for 24 hr. The dough was then sliced into 3 mm of thickness. The sample were drawn from three points, which are 0-1 cm, 1-2 cm and 2-3 cm from the dough centre in round shape with the diameter of 1 cm for the water migration measurement and thermal analysis. The dried sample were then fried, their expansion level and hardness were measured. The result of the study indicated that the more the fish was added and the longer the cooking duration was the smaller the water migration and the faster was the dough gelatinization level was indicated by the dough. The largest water migration was the ratio 90:10 and cooked for 30 min, while the smallest water migration was the ratio 70:30 and cooked for 90 min. The ratio 90:10 resulted in the crackers with the biggest expansion, but was the volume expansion was not even. The dough with ratio 70:30 with the cooking duration of 60 and 90 minutes resulted in the crackers with largest expansion.

Kata Kunci : Kerupuk ikan, ratio pati-daging ikan layur, lama pemasakan adonan, migrasi air, tingkat kemasakan adonan, pengembangan kerupuk, Fish crackers, Starch and fish ratio, Duration of the dough cooking, Water migration, Gelatinization level, Crackers expansion