PENAMBAHAN TEPUNG UDANG REBON TERHADAP UJI ORGANOLEPTIK BAKSO IKAN BANDENG (Chanos chanos) ADDITION OF REBON SHRIMP FLOUR TO ORGANOLEPTIC TEST OF MILKFISH MEATBALLS (Chanos chanos) - Fithri Nur'aini, - (2023)
Diversifikasi produk hasil perikanan salah satunya adalah bakso ikan bandeng. Bakso ikan merupakan salah satu bentuk olahan hasil perikanan berbahan lumatan daging yang diperoleh dengan proses pencetakan menjadi bulat-bulat dan dilanjutkan dengan proses perebusan. Penambahan tepung udang rebon pada pembuatan bakso ikan bandeng dilakukan untuk meningkatkan mutu dan kualitas serta penerimaan produk. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan tepung udang rebon dengan formulasi berbeda terhadap kandungan gizi dan uji organoleptik bakso ikan bandeng, serta menentukan formulasi terbaik. Uji organoleptik yang dilakukan meliputi kenampakan, aroma, rasa, dan testur serta pengujian kadar air, abu, lemak, protein, dan karbohidrat. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan. Faktor yang diteliti adalah perbedaan persentase daging ikan bandeng dengan tepung udang rebon sebagai berikut: F0 (bakso ikan komersil), F1 (100% ikan bandeng), F2 (50% ikan bandeng dan 50% tepung udang rebon), dan F3 (25% ikan bandeng dan 75% tepung udang rebon). Hasil analisis non parametrik Kruskal-Wallis menunjukkan bahwa penambahan tepung udang rebon memberikan pengaruh berbeda nyata (p<0,05) terhadap kenampakan, aroma, rasa, dan tekstur bakso ikan. Bakso formulasi F2 menjadi formulasi terpilih karena penambahan 50% tepung udang rebon dapat meningkatkan aroma, tidak mempengaruhi kenampakan dan tekstur jika dibandingkan dengan formulasi F1. Hasil uji proksimat bakso formulasi F2 adalah sebagai berikut: kadar protein 13,97%, kadar lemak 2,24%, kadar air 64,16%, kadar abu 2,24%, dan kadar karbohidrat 17,39%. Penambahan tepung udang rebon sebanyak 50% pada bakso ikan bandeng dapat meningkatkan kandungan protein, dan karbohidrat. One of the diversification of fishery products is milkfish meatballs. Fish balls are one of the processed forms of fishery products made from meat moss obtained by molding into circles and continued with the boiling process. The addition of rebon shrimp flour to the manufacture of milkfish meatballs is carried out to improve the quality and quality and acceptance of products. The purpose of this study was to determine the effect of adding rebon shrimp flour with different formulations on the nutritional content and organoleptic test of milkfish meatballs, as well as determine the best formulation. Organoleptic tests performed include appearance, aroma, taste, and testure as well as testing for water content, ash, fat, protein, and carbohydrates. The experimental design used was a Complete Randomized Design (RAL) consisting of 3 treatments. The factors studied were the difference in the percentage of milkfish meat with rebon shrimp meal as follows: F0 (commercial fish balls), F1 (100% milkfish), F2 (50% milkfish and 50% rebon shrimp flour), and F3 (25% milkfish and 75% rebon shrimp flour). The results of Kruskal-Wallis' non-parametric analysis showed that the addition of rebon shrimp flour had a significantly different effect (p<0.05) on the appearance, aroma, taste, and texture of fish balls. The F2 meatball formulation is the chosen formulation because the addition of 50% rebon shrimp flour can improve the aroma, does not affect the appearance and texture when compared to the F1 formulation. The results of the F2 formulation meatball proximate test are as follows: protein content 13.97%, fat content 2.24%, water content 64.16%, ash content 2.24%, and carbohydrate content 17.39%. The addition of 50% rebon shrimp flour to milkfish meatballs can increase the protein and carbohydrate content.