PENGARUH PERBANDINGAN IKAN TEMBANG (Sardinella sp.) DAN TEPUNG TAPIOKA TERHADAP NILAI SENSORI DAN KIMIA KERUPUK IKAN

Armin Armin, Mohamad Nuh Ibrahim, Sri Rejeki

Abstract


The Effect of Comparison of Sardinella (Sardinella sp.) and Tapioca Flour to Sensory and Chemical Value of Fish Crackers

 

ABSTRACT

         The aim of this study was to determine the ratio of sardinella and tapioca flour to sensory quality, proximate composition, and rising volume of fish cracker fish crackers. This study used a Completely Randomized Design (CRD) consisting of (four) treatments, namely by comparison of sardinella and tapioca flour with concentrations: 40%:60%(P1), 45%:55%(P2), 50%:50%(P3), and 55%:45%(P4). Data gathered were statistically analyzed using ANOVA (Analysis of Variance) at 0.5% significance level, if there were significant differences, the analysis was continued using DMsRT   (Duncan Multiple Range Test). The results showed that the effect of the ratio of sardinella and tapioca flour on the sensory (quality of color, aroma, and crispness), proximate composition, and fish cracker rising volume had a significant effect. While other sensory attributes were not significantly different. The highest proximate composition in P3 with water content, protein, fat and ash  6,92%, 19,69% , 8,33% and 4,48% respectively. The highest value of the rising volume is shown in P1 with 91.28%.

 

Keywords: Sardinella (Sardinella sp.),  sensory, proximate, rising volume.

ABSTRAK

Penelitian ini bertujuan untuk mengetahui perbandingan dari ikan tembang dan tepung tapioka terhadap kualitas sensori, komposisi proksimat, dan daya kembang kerupuk ikan.  Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri  dari 4 (empat) perlakuan yaitu dengan perbandingan ikan tembang dan tepung tapioka pada konsentrasi berturut-turut:40%:60% (P1), 45%:55% (P2), 50%:50% (P3) dan 55%:45% (P4).  Data yang terkumpul secara statistik dianalisis menggunakan ANOVA (Analysis of Varians) pada taraf nyata 0,5%, jika terdapat perbedaan nyata analisis dilanjutkan menggunakan DMRT (Duncam Multiple Test Range). Hasil menunjukkan bahwa pengaruh perbandingan ikan tembang dan tepung tapioka terhadap kualitas sensori (warna, aroma dan kerenyahan), komposisi proksimat dan uji fisik berpengaruh nyata. Atribut sensori rasa tidak menunjukkan perbedaan nyata. Komposisi proksimat terbaik ditunjukkan oleh perlakuan P3 yaitu kadar air 6,92%, kadar protein 19,69%, kadar lemak 8,33% dan kadar abu 4,48%. Komposisi volume pengembangan terbaik ditunjukkan oleh perlakuan P1 dengan nilai 91,28%.

Kata kunci: Ikan Tembang (Sardinella sp.), Sensori, Proksimat, Volume Pengembangan


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