KISMANTORO, DANANG (2022) PENGARUH PENAMBAHAN TEPUNG YANG BERBEDA TERHADAP SIFAT FISIKO-KIMIA PETIS AIR SISA PENGUKUSAN RAJUNGAN (Portunus sp.) (22t423). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Danang Kismantoro. 26030115130088. Pengaruh Penambahan Tepung yang
Berbeda Terhadap Sifat Fisiko-Kimia Petis Air Sisa Pengukusan Rajungan
(Portunus sp.) (Akhmad Suhaeli Fahmi dan Romadhon)
Rajungan merupakan salah satu komoditas hasil perikanan dengan nilai
ekonomis tinggi di Indonesia. Pengolahan rajungan dapat menghasilkan limbah
yang masih bisa dimanfaatkan, salah satunya adalah limbah air sisa pengukusan dan
dapat diolah menjadi petis. Tujuan penelitian ini adalah mengetahui pengaruh
penambahan bahan pengisi yang berbeda terhadap sifat fisiko-kimia petis rajungan
serta mengetahui bahan pengisi terbaik pada pembuatan petis rajungan. Desain
percobaan menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan
penambahan tepung sebagai bahan pengisi yang berbeda (tepung terigu, tepung
beras, tepung tapioka) dengan tiga kali ulangan. Parameter uji meliputi kadar air,
kadar abu, kadar protein, kadar asam glutamat, viskositas, warna dan sensori. Data
non-parametrik dianalisis dengan Kruskal-Wallis dan uji lanjut Mann-Whitney.
Data parametrik dianalisis menggunakan ANOVA dan uji lanjut Tukey HSD. Hasil
penelitian menunjukkan bahwa penambahan tepung sebagai bahan pengisi dalam
pembuatan petis rajungan berpengaruh terhadap kadar air, kadar abu, kadar protein,
kadar asam glutamat, viskositas, dan warna. Pemilihan tepung sebagai bahan
pengisi terbaik adalah tepung terigu berdasarkan nilai sensori tertinggi, yaitu 7,91
< μ < 7,96. Petis yang dihasilkan dalam penelitian ini memiliki nilai terbaik masingmasing kadar air 48,82 ± 1,16% , kadar abu 8,29 ± 0,10%, kadar protein 15,76 ±
0,09%, kadar asam glutamat 5,00 ± 0,03%, viskositas 5054,67 ± 82,50 cP, dan
warna cenderung coklat.
Kata kunci: fisiko-kimia, petis rajungan, tepung

ABSTRACT
Danang Kismantoro. 26030115130088. The Effect of Different Flour Addition on
the Physico-chemical Properties of Paste from Residual Steaming Water of Blue
Swimming Crab (Portunus sp.) (Akhmad Suhaeli Fahmi and Romadhon)
Blue swimming crab is one of the fishery products with high economic value
in Indonesia. The processing of crabs can produce waste that can still be used, one
of which is steaming water waste and can be processed into paste. The purpose of
this study was to determine the effect of adding different fillers to the physicochemical properties of blue swimming crab paste and to find out the best filler in
the making of blue swimming crab paste. The experimental design used a Complete
Randomized Design (CRD) with the addition of flour as a different filler (wheat
flour, rice flour, tapioca flour) with three replications. The test parameters include
water content, ash content, protein content, glutamic acid content, viscosity, color
and sensory. Non-parametric data were analyzed by Kruskal-Wallis and MannWhitney follow-up tests. Parametric data were analyzed using ANOVA and Tukey
HSD follow-up test. The results showed that the addition of flour as a filler in the
manufacture of crab cakes had an effect on the water content, ash content, protein
content, glutamic acid content, viscosity, and color. The addition of flour as the best
filler is wheat flour based on the highest sensory value, which is 7.91 to 7.96. The
paste produced in this study had the best values, respectively, water content 48.82
± 1.16%, ash content 8.29 ± 0.10%, protein content 15.76 ± 0.09%, glutamic acid
content 5, 00 ± 0.03%, viscosity 5054.67 ± 82.50 cP, and the color tends to be
brown.
Keywords: blue swimming crab paste, flour, physico-chemical

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