SIFAT SENSORI OTAK-OTAK BERBAHAN BAKU IKAN AIR TAWAR SEBAGAI PENGGANTI IKAN TENGGIRI

HERBI , 1514051022 (2019) SIFAT SENSORI OTAK-OTAK BERBAHAN BAKU IKAN AIR TAWAR SEBAGAI PENGGANTI IKAN TENGGIRI. FAKULTAS PERTANIAN, UIVERSITAS LAMPUNG.

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Abstrak

Otak-otak merupakan modifikasi produk olahan antara baso dan kamaboko yang biasanya terbuat dari ikan tenggiri. Penelitian ini bertujuan untuk mengetahui: (1) pengaruh jenis ikan air tawar (2) pengaruh formulasi daging ikan dan tepung tapioka (3) interaksi keduanya terhadap sifat sensori otak-otak. Ikan lele, patin dan gabus difillet serta dihaluskan, setelah itu ditimbang daging ikan dan tepung tapioka sesuai formulasi (80:20, 70:30, 60:20 % b/b), lalu ditambahkan bumbu dan diaduk hingga homogen. Selanjutnya diambil ±10g adonan, dimasukkan dalam daun pisang lalu dilakukan pemanggangan hingga otak-otak matang. Penelitian ini diulang 3x dengan pengamatan meliputi tekstur, warna, rasa dan aroma dengan uji skoring. Data dianalisis menggunakan sidik ragam, uji signifikasi dan uji lanjut BNJ 5%. Perlakuan terbaik kemudian dianalisis proksimat dan uji penerimaan keseluruhan dibandingkan dengan otak-otak ikan tenggiri. Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu otak-otak Herbi iv menggunakan ikan patin dengan formulasi daging ikan dan tepung tapioka sebesar 80%:20% dengan nilai sensori pada warna sebesar 3,59 (cenderung cerah), aroma sebesar 3,80 (khas ikan), rasa sebesar 4,08 (khas ikan dan gurih) dan tekstur sebesar 4,28 (mudah digigit). Hasil analisis proksimat menunjukkan bahwa kadar lemak, kadar protein, kadar air dan kadar karbohidrat memenuhi SNI 7737-2015, namun pada kadar abu tidak memenuhi. Hasil uji perbandingan kesukaan diperoleh bahwa tidak ada perbedaan kesukaan antara otak-otak ikan patin dengan otak-otak ikan tenggiri. Kata kunci: ikan gabus, ikan lele, ikan patin, ikan tenggiri, otak-otak. ABSTRACT Otak-otak is a modification of processed products of meat balls and kamaboko which are usually made of mackerel fish. The aims of this research are to determine: (1) the effect of freshwater fish species (2) the effect of formulations between fish meat and tapioca (3) the interactions between fish species and formulations of fish meat and tapioca flour to the sensory attribute of otak-otak. Catfish, iridescent shark and snakehead fish are filled and mashed, then weighed fish meat and tapioca flour according to the formulation (80:20, 70:30, 60:20 % b/b), then seasoning and stirring until homogeneus. Then taken ± 10g of dough, put in banana leaves and then roasted until the otak-otak are cooked. This research was repeated 3 times with observations including texture, color, taste and aroma with a scoring test. Data were analyzed using variance, significance test and BNJ 5% further test. The best treatment is then analyzed proximate and the overall acceptance test is compared with mackerel fish otak-otak. The results of this Herbi ii research showed that the best treatment is otak-otak which use iridescent shark with fish meat formulations and tapioca flour by 80%: 20% has a good sensory score on color 3.59 (tend to bright), aroma 3.80 (fish smell typical), taste 4.08 (fish and savory taste typical) and texture 4.28 (easy to bite). The proximate analysis shows that fat content, protein content, water content and carbohydrate content comply SNI 7737-2015, however the ash content does not. The results of the comparison test of preference were obtained that there was no difference in preference between catfish otak-otak and mackerel fish otak-otak. Keywords: snakehead fish, catfish, iridescent shark, mackerel fish, otak-otak.

Tipe Karya Ilmiah: Skripsi
Subyek: 600 Teknologi
600 Teknologi > 630 Pertanian
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: 188739957 . Digilib
Date Deposited: 24 Jul 2019 06:42
Last Modified: 24 Jul 2019 06:42
URI: http://digilib.unila.ac.id/id/eprint/57876

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