PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP PENILAIAN ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN NUGGET IKAN TUNA (Thunnus sp)

Dwirizqa Tiara Ramadhani, ansharullah ansharullah, kobajashi Togo Isamu

Abstract


ABSTRACT

               This study aimed to analyze the effect of purple sweet potato starch substitution on organoleptic characteristics, nutritional value, and antioxidant activity of tuna nugget. This research used a completely randomized design (CRD) of one factor, i.e. the purple sweet potato flour concentration (0%, 15%, 20%, 25%, 30%). The data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, then we conducted Duncan's multiple range test (DMRT) at 95% confidence level. The results show that the treatment of purple sweet potato starch substitution had a very significant effect on the organoleptic taste and texture but no significant effect on the aroma and the color. Based on organoleptic results in tuna nugget, the obtained color, aroma, taste, and texture values were 3.47 (slightly like), 3.78 (like), 3.84 (like), and 3.55 (like), respectively. Meanwhile, the nutrient content analysis results show that the samples had 31.55% moisture content, 2.31% ash content, 16.21% fat content, 8.27% protein content, 64.30% carbohydrate, and 61.14 ppm IC50 antioxidant activity. The nugget with purple sweet potato starch substitution had not met the standard (SNI) for protein content because the product only had a little amount of fish. However, the organoleptic assessment shows that it was accepted (liked) by panelists.

Keywords:nugget, purple sweet potato, tuna fish.

ABSTRAK

               Tujuan Penelitian ini untuk mempelajari pengaruh substitusi tepung ubi jalar ungu terhadap karakteristik organoleptik, nilai gizi dan aktivitas antioksidan nugget ikan tuna. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi tepung ubi jalar ungu (0%, 15%, 20%, 25%, 30%).  Data dianalisis menggunakan Analysis of Varian (ANOVA) dan hasil analisis data yang berpengaruh nyata terhadap variabel pengamatan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar ungu berpengaruh sangat nyata terhadap penilaian organoleptik rasa dan tekstur sedangkan tidak berpengaruh nyata terhadap penilaian aroma dan warna. berdasarkan penilaian organoleptik produk nugget ikan tuna yang meliputi warna, aroma, rasa dan tekstur diperoleh penilaian untuk warna 3.47 (agak suka), aroma 3.78 (suka), rasa 3.84 (suka), dan tekstur 3.55 (suka) serta analisis kandungan gizi meliputi kadar air 31.55%, kadar abu 2.31%, kadar lemak 16.21%, kadar protein 8.27% dan karbohidrat 64.30% dan nilai IC50 aktivitas antioksidan sebesar 61.14 ppm. Berdasarkan standar mutu SNI nugget bahwa produk nugget hasil subtitusi tepung ubi jalar ungu belum memenuhi standar untuk kadar protein dikarenakan jumlah ikan yang digunakan tidak terlalu banyak namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis.

   

 


Kata kunci: Nugget, tepung ubi jalar ungu, ikan tuna.


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