Karakteristik Naget Ikan Tuna dengan Kombinasi Terigu dan Tapioka sebagai Bahan Pengisi

ANNISA LUTFI ALWI, Prihati Sih Nugraheni, S. Pi., M. P. ; Prof. Dr. Ir. Ustadi, M. P.

2014 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan untuk mengetahui pengaruh peningkatan konsentrasi bahan pengisi (kombinasi terigu-tapioka) terhadap karakteristik naget ikan tuna. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap satu faktor (persentase peningkatan konsentrasi bahan pengisi) dengan 5 perlakuan konsentrasi bahan pengisi yaitu 50%, 75%, 100%, 125%, dan 150% dari berat daging ikan. Sebagai pembanding digunakan naget dengan bahan pengisi yang sama dengan konsentrasi 40%. Setiap perlakuan diulang sebanyak 3 kali. Pengamatan yang dilakukan meliputi analisis kimia (kadar protein, kadar air, kadar lemak, kadar abu, dan kadar karbohidrat), analisis fisik (struktur mikroskopis, stabilitas emulsi adonan, volume spesifik, dan tekstur lloyd), dan uji kesukaan atau hedonik (kenampakan, aroma, tekstur, dan rasa). Berdasarkan karakteristik kimiawi seluruh perlakuan naget ikan tuna pada penelitian ini menghasilkan karakteristik yang memenuhi standar mutu SNI 7758:2013. Namun naget dengan konsentrasi bahan pengisi 125% dan 150% tidak memenuhi definisi naget dalam SNI karena perbandingan daging ikan kurang dari 30%. Perlakuan terbaik yaitu naget ikan tuna dengan konsentrasi bahan pengisi 100%. Naget ini mempunyai nilai rendemen 98,40%, stabilitas emulsi 99,08%, volume spesifik 0,93 cm3/g, struktur mikroskopis yang baik serta paling disukai oleh konsumen. Konsentrasi bahan pengisi naget yang ditingkatkan hingga 100% selain memiliki karakteristik kimia, fisik dan penerimaan konsumen yang baik juga dapat menekan harga produksi naget sehingga harga naget lebih terjangkau

Combination between tapioca and wheat flour to produce high quality nugget has been studied and resulted high price. The price will reduce with increasing the filler flour. The aim of this study was to determine the effect of the increasing filler concentration (combination of wheat-tapioca flour) on the characteristics of tuna nuggets. The experimental was conducted by using Completely Randomized Design with 5 treatments percentage filler concentration with 3 replications, consists of 50%, 75%, 100%, 125%, and 150% concentration of the weight of the fish meat. The comparison was nuggets with 40% concentration of filler. Observed parameter were chemical analysis (protein content, water content, lipid content, ash content, and carbohydrate content), physical analysis (microscopic structure, the emulsion stability of the dough mixture, specific volume, and texture lloyd), and hedonic test (appearance, smell, texture, and flavor). Based on the chemical characteristics, all of the treatments in this study showed that the characteristics of tuna nuggets fulfilled the quality standard of SNI 7758: 2013. Nevertheless, tuna nuggets with filler concentration of 125% and 150% did not fit the definition of fish nugget on SNI that require minimum 30% meat ratio. The best treatment in this study was tuna nuggets with 100% filler concentration. The yield value was 98.40%, emulsion stability was 99,08%, the specific volume was 0,93 cm3/g, uniform microscopic structure and the most preferred by consumers. In addition, nuggets with a filler concentration of 100% could depress price so it will be more affordable and could be recommended to the producers of fish nuggets

Kata Kunci : Kata kunci: karakteristik naget tuna, bahan pengisi, kombinasi terigu-tapioka, hedonik, harga. / Keywords: tuna nuggets characteristics, filler, combination of wheat-tapioca flour, hedonic, price.