creators_name: RETHA UNTARI PUJA, WIRANTI
creators_id: 2014051039
type: other
datestamp: 2024-12-05 07:57:38
lastmod: 2024-12-05 07:57:38
metadata_visibility: show
title: KARAKTERISTIK SIFAT SENSORI DAN KIMIA ABON IKAN EKOR
KUNING (Caesio cunning) DENGAN PENAMBAHAN JANTUNG PISANG
KEPOK (Musa acuminata balbisiana Colla)
ispublished: pub
subjects: 600
subjects: 607
subjects: 630
full_text_status: restricted
abstract: Abon is one of the processed snacks generally made from beef or fish. The addition
of fiber-rich ingredients such as banana blossom is used to add functional value and
increase the economic value of its production. This study aims to determine the
effect of the addition of banana blossom on the characteristics of chemical
properties which include moisture content, protein content, fat content, and fiber
content, and to determine the sensory properties which include color, aroma, taste,
texture, overall acceptance (hedonic), and get the best level of kepok banana
blossom (Musa accuminata balbisiana Colla) that can be used in making shredded
yellowtail fish (Caesio cunning). This study used a single-factor Randomized
Complete Block Design (RCBD) (formula of yellowtail fish meat and kepok banana
blossom) with 6 treatment levels and 4 replicates. The formulas tested in making
200g of shredded fish were P0/control (100%:0%); P1 (85%:15%); P2
(82.5%:17.5%); P3 (80%:20%); P4 (77.5%:22.5%); and P5 (75%:25%). The
parameters observed were sensory characteristics (color, aroma, taste, texture,
overall acceptance) and moisture content. The data obtained were analyzed using
Analysis of Variance (ANARA) followed by the 5% level of Least Significant
Difference (LSD) test. The results showed that the P3 treatment (80%: 20%) was
the best treatment with a moisture content of 7.37% and sensory characteristics,
namely getting a favorable response with the sensory quality of light brown color,
strong shredded fish aroma, crispy texture not lumpy, very pronounced shredded
fish taste. Shredded fish with this formulation has a protein content of 31.18%, fat
content of 14.65%, and crude fiber content of 39.79%.
Keywords: banana blossom, kepok banana, shredded fish, yellowtail fish

Abon salah satu olahan makanan ringan yang umumnya terbuat dari daging sapi
atau ikan. Penambahan bahan kaya serat seperti jantung pisang digunakan untuk
menambah nilai fungsional dan meningkatkan nilai ekonomis produksinya.
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jantung pisang
pada karakteristik sifat kimia yang meliputi kadar air, kadar protein, kadar lemak,
kadar serat dan mengetahui sifat sensori yang meliputu warna, aroma, rasa, tekstur,
penerimaan keseluruhan (hedonik), serta mendapatkan kadar jantung pisang kepok
(Musa accuminata balbisiana Colla) terbaik yang dapat digunakan dalam
pembuatan abon ikan ekor kuning (Caesio cunning). Penelitian ini menggunakan
Rancangan Acak Kelompok Lengkap (RAKL) faktor tunggal (formula daging ikan
ekor kuning dan jantung pisang kapok) dengan 6 taraf perlakuan dan 4 ulangan.
Formula yang diujicobakan dalam pembuatan 200 g abon ikan adalah P0/kontrol
(100%:0%); P1 (85%:15%); P2 (82,5%:17,5%); P3 (80%:20%); P4
(77,5%:22,5%); dan P5 (75%:25%). Parameter yang diamati adalah karakteristik
sensori (warna, aroma, rasa, tekstur, penerimaan keseluruhan) dan kadar air. Data
yang diperoleh dianalisis ragam (ANARA) yang dilanjutkan dengan uji Beda Nyata
Terkecil (BNT) taraf 5%. Hasil penelitian menunjukan bahwa perlakuan P3
(80%:20%) merupakan perlakuan terbaik dengan kadar air 7,37% dan karakteristik
sensori yaitu mendapatkan respon disukai dengan mutu sensori berwarna cokelat
muda, beraroma abon ikan kuat, bertekstur renyah tidak menggumpal, berasa abon
ikan sangat terasa. Abon dengan formulasi tersebut memeiliki kadar protein
31,18%, kadar lemak 14,65%, dan kadar serat kasar 39,79%.
Kata kunci: abon ikan, ikan ekor kuning, jantung pisang, pisang kapok
date: 2024-11-19
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 2014051039
citation:   RETHA UNTARI PUJA, WIRANTI  (2024) KARAKTERISTIK SIFAT SENSORI DAN KIMIA ABON IKAN EKOR KUNING (Caesio cunning) DENGAN PENAMBAHAN JANTUNG PISANG KEPOK (Musa acuminata balbisiana Colla).  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/80426/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/80426/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/80426/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf