@misc{eprints57166,
           title = {KARAKTERISTIK SENSORI DAN FISIK SOSIS IKAN SWANGGI
(Priacanthus tayenus) DENGAN PENAMBAHAN PATI SAGU (Metroxylon sp.)

SEBAGAI BAHAN PENGISI},
          author = {1514051067 MELI APRIYANI},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2019},
             url = {http://digilib.unila.ac.id/57166/},
        abstract = {Ikan swanggi merupakan salah satu hasil laut yang melimpah. Ikan swanggi belum
banyak dimanfaatkan dalam produk pangan, sehingga dapat digunakan sebagai bahan
baku dalam pembuatan sosis. Selain itu pembuatan sosis memerlukan bahan pengisi
untuk membentuk tekstur yang kompak. Tujuan penelitian adalah untuk
mendapatkan konsentrasi pati sagu sebagai bahan pengisi sosis ikan swanggi yang
menghasilkan sifat sensori dan fisik sesuai SNI 7755:2013. Penelitian disusun dalam
Rancangan Acak Kelompok Lengkap (RAKL) dengan delapan perlakuan dan tiga
ulangan. Faktor tunggal yaitu konsentrasi tepung sagu yang terdiri dari delapan taraf
perlakuan yaitu 7,5\%, 10\%, 12,5\%, 15\%, 17,5\%, 20\%, 22,5\%, dan 25\% yang
dihitung dari berat ikan swanggi (b/b) hasil trial and error. Data dianalisis kesamaan
ragamnya dengan uji Bartlett dan kemenambahan data uji Tuckey, selanjutnya data
dianalisis sidik ragam untuk mengetahui pengaruh antar perlakuan. Apabila terdapat

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pengaruh yang nyata, data dianalisis lebih lanjut dengan Uji Beda Nyata Terkecil
(BNT) pada taraf 5\%. Hasil penelitian menunjukkan bahwa sosis ikan swanggi
terbaik adalah perlakuan K6 (20\% pati sagu). Sosis ikan swanggi perlakuan terbaik
(K6) menghasilkan penampakan dengan skor 7,08 (kurang cemerlang), aroma
dengan skor 6,76 (khas ikan), rasa dengan skor 6,92 (khas sosis ikan), tesktur dengan
skor 7,35 (cukup padat dan kompak) dan penerimaan keseluruhan dengan skor 7,11
(suka), serta uji fisik tekstur sebesar 205,58 gf. Kadar air sosis ikan swanggi
perlakuan terbaik sebesar 65,20\%, kadar abu sebesar 2,12\%, kadar lemak sebesar
3,28\% dan kadar protein sebesar 12,68\%, serta total mikroba sebesar 4,7 {$\times$} 104
koloni/g yang telah memenuhi Standar Nasional Indonesia sosis ikan (SNI
7755:2013).

Kata kunci : sosis, ikan swanggi, pati sagu, isolat protein kedelai Swanggi fish is one of abundant fishery products. This kind of fish has not been
widely used in food products. One alternative to increase its utilization is using it as
a raw material in sausage manufacturing. In addition to raw material filler is needed
in sausage processing to improve the texture. Therefore the aim of this study was to
find the percentage of sago starch as filler which result in swanggi sausage
compliance with SNI 7755:2013. The research was arranged in a Complete
Randomized Block Design (CRBD) with eight treatments and three replications. The
single factor was the concentration of sago flour which consisted of eight levels of
treatment namely 7.5\%, 10\%, 12.5\%, 15\%, 17.5\%, 20\%, 22.5\%, and 25\% based on
the weight of swanggi fish (b/b) from result of trial and error. Homogeneity and
additivity of the data were analyzed using Bartlett and Tuckey tests. Then they were

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analyzed using variance to determine the effect between treatments. If there is a
significant effect, the data then werefurther analyzed by the Least Significant
Difference Test (LSD) at the level of 5\%. The results showed that the best swanggi
sausages were K6 treatment (20\% sago starch). The best treatment for swanggi fish
sausage (K6) had the characteristics of appearance with a score of 7.08 (less clear),
aroma with a score of 6.76 (typical of fish), flavor with a score of 6.92 (typical of fish
sausage), texture with a score of 7.35 ( quite dense and compact) and overall
acceptance with a score of 7.11 (likes), as well as physical texture testing of 205.58
gf. The best treatment for swanggi sausage had the water content of 65.20\%, ash
content of 2.12\%, fat content of 3.28\% and protein content of 12.68\%, and total
microbes are 4.7 {$\times$} 104 colonies/g. Therefore this sausage is in compliance with the
Indonesian National Standard sausages fish (SNI 7755: 2013).

Keywords : sausage,swanggi fish,sago starch, soy protein isolate}
}