KARAKTERISTIK NAGET IKAN TUNA DENGAN KOMBINASI TAPIOKA DAN PATI GANYONG SEBAGAI BAHAN PENGISI

TRI INDAH PURWANTI, Dr. Ir. Latif Sahubawa, M.Si.; Nurfitri Ekantari, S.Pi., M.P.

2014 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Pola konsumsi pangan masyarakat mulai bergeser dari daging merah ke daging putih, memberikan peluang besar bagi pengembangan usaha produk perikanan. Salah satu jenis produk olahan perikanan yang diminati masyarakat adalah naget. Umumnya pembuatan naget menggunakan terigu yang masih menjadi komoditas impor sehingga perlu dicarikan alternatif pengganti dengan pemanfaatan tepung lokal, seperti tapioka dan pati ganyong. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tapioka dan pati ganyong pada pembuatan naget terhadap mutu naget ikan tuna. Penelitian menggunakan metode eksperimen Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan dengan rasio tapioka dan pati ganyong 4 : 1, 4 : 2, 4 : 3, 4 : 4, dan 4 : 5. Data yang diperoleh dianalisis dengan Analisis Varian (ANOVA) dan dilanjutkan dengan uji Tukey-HSD. Hasil penelitian menunjukkan bahwa penggunaan pati ganyong tidak mempengaruhi nilai kadar air, protein, susut masak, stabilitas emulsi, volume spesifik dan hardness (kekenyalan), namun berpengaruh signifikan terhadap kadar abu, lemak, dan kenampakan serta rasa. Naget ikan tuna dengan rasio tapioka dan pati ganyong sebesar 4 : 2 menghasilkan naget ikan terbaik dengan persentase kadar air (47,30%), kadar protein (16,61%), kadar abu (2,24%), kadar lemak (6,65%) dan kadar karbohidrat (27,20%) serta memiliki nilai kesukaan agak suka

People food consumption patterns are shifted from red meat to white meat, which provide huge opportunities for fisheries products business development. One of fishery products which demand is nugget. Generally making of nugget used wheat which is one of imported commodities so thus needed to find an alternative for subtitute by utilization of local flour such as tapioca and canna starch. This research aimed to determine the effect of addition of tapioca and canna starch on quality of tuna nugget. The research design was used Completely Randomized Design (CRD) with 5 treatments and 3 replications with tapioca and canna starch ratio were 4 :1, 4 : 2, 4 : 3, 4 : 4, and 4 : 5. The data obtained were statistically analyzed by Analysis of Variance (ANOVA) and continued with Tukey-HSD test. The results showed that addition of canna starch did not affect on moisture content, protein content, cooking loss, stability of emulsion, specific volume and hardness, but significantly affected on ash and fat content, appearance and flavor. Tapioca and canna starch ratio (4 : 2) produces the best fish nugget with moisture content (47.30%), protein content (16.61%), ash content (2.24%), fat content (6.65%) and carbohydrate content (27.20%) and has the most preferred sensory value, which is somewhat like to like

Kata Kunci : karakteristik, naget tuna, pati ganyong, tapioka, terigu, characteristic, canna starch, tuna nugget, tapioca, wheat