Andiko , Herman (2023) PENGARUH SUBSTITUSI TAPIOKA DENGAN TEPUNG CANGKANG RAJUNGAN TERHADAP MUTU SENSORI, FISIK DAN KIMIA KERUPUK IKAN GABUS. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstract
The purpose of this study was to determine the appropriate formulation of tapioca substitution with crab shell flour to produce the best sensory, physical and chemical characteristics of cork fish crackers. This study was arranged in a Completely Randomized Block Design (CRBD) with 4 replications and 6 formulation substitusi of the tapioca with crab shell flour, P1(5 g : 195 g), P2(10 g : 190 g), P3(15 g : 185 g), P4(20 g : 180 g), P5(25 g : 175 g), P6(30 g : 170 g). The data were tested using the Barlett's test for homogenesis and addictive was tested using the Tukey's test. The data were then processed with variance analysis and further tested with the Honest Significant Difference (HSD) at a level of 5%. The best treatment of cork fish crackers in this study was P4(20 g : 180 g) with a color score of 3.59 (slightly brownish), taste 3.79 (savory), aroma 3.73 (typical of crab), texture 3.58 (crunchy). Hedonic score of color 2.98 (like), taste 4.32 (like), aroma 4.12 (like), texture 3.56 (like) and overall acceptance 3.43 (like). The swelling power was 118.11% and the hardness level of the crackers was 11.13gf. The fish crackers in the P4 treatment had moisture content of 2.5%, ash content of 5.9%, protein content of 8.51% and calcium content of 1.15%. Keywords: crab shell, cork fish, crackers, substitution. Tujuan dari penelitian ini adalah menentukan formulasi substitusi tapioka dengan tepung cangkang rajungan yang tepat untuk menghasilkan karakteristik sensori, fisik dan kimia yang terbaik pada kerupuk ikan gabus. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dilakukan sebanyak 4 kali ulangan dan 6 formulasi substitusi tapioka dengan tepung cangkang rajungan, P1(5 g : 195 g), P2(10 g : 190 g), P3(15 g : 185 g), P4(20 g : 180 g), P5(25 g : 175 g), P6(30 g : 170 g). Data yang diperoleh diuji kehomogenannya dengan uji Barlett dan kemenambahan data diuji dengan uji Tuckey. Data kemudian dianalisis dengan sidik ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Perlakuan terbaik kerupuk ikan gabus pada penelitian ini P4(20 g : 180 g) dengan skor warna 3,59 (sedikit kecokelatan), rasa 3,79 (gurih), aroma 3,73 (khas rajungan), tekstur 3,58 (renyah). Skor hedonik warna 2,98 (suka), rasa 4,32 (suka), aroma 4,12 (suka), tesktur 3,56 (suka) dan penerimaan keseluruhan 3,43 (Suka). Daya kembang 118,11% dan tingkat kekerasan kerupuk sebesar 11,13gf. Uji sifat kimia kerupuk ikan pada perlakuan P4 memiliki kadar air 2,5%, kadar abu 5,9%, kadar protein 8,51% dan kadar kalsium 1,15%. Kata kunci: cangkang rajungan, ikan gabus, kerupuk, substitusi.
| Item Type: | Other |
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| Subjects: | ?? 600 ?? ?? 630 ?? |
| Divisions: | Fakultas Pertanian > Prodi Teknologi Hasil Pertanian |
| Depositing User: | 2308853415 . Digilib |
| Date Deposited: | 08 Dec 2023 01:37 |
| Last Modified: | 08 Dec 2023 01:37 |
| URI: | http://digilib.unila.ac.id/id/eprint/77182 |
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