MAHARANI, DEA (2022) PENGARUH SUBSTITUSI MINYAK IKAN KEMBUNG (Rastrelliger sp.) TERHADAP KARAKTERISTIK DAN KANDUNGAN OMEGA-3 SOSIS IKAN NILA (Oreochromis niloticus)(22t534). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Dea Maharani. 26060118140046. Pengaruh Substitusi Minyak Ikan Kembung
(Rastrelliger sp.) terhadap Karakteristik dan Kandungan Omega-3 Sosis Ikan Nila
(Oreochromis niloticus). Apri Dwi Anggo & Slamet Suharto.
Sosis ikan nila adalah produk makanan siap saji yang praktis untuk mengisi
kebutuhan gizi. Sosis dibuat melalui proses pencampuran bahan, pemasukan dalam
selongsong, pemanasan dan pendinginan. Ikan kembung memiliki kandungan
omega-3 yaitu sebesar 20,84%. Minyak ikan kembung dapat digunakan untuk
meningkatkan kadar omega-3 pada produk sosis ikan nila. Tujuan penelitian ini
adalah untuk mengetahui karakteristik sosis ikan nila yang disubstitusikan minyak
ikan kembung, menentukan formulasi terbaik substitusi minyak ikan kembung
dalam sosis ikan nila, serta mengetahui kadar asam lemak omega-3 dalam sosis ikan
nila. Penelitian dilakukan di laboratorium, dengan menggunakan Rancangan Acak
Lengkap (RAL). Perlakuan yang diberikan yaitu K (6:0); P1 (4:2); P2 (3:3); P3
(2:4) dan P4 (0:6). Data nonparametrik hedonik dan parametrik: kadar air, lemak,
stabilitas emulsi, omega-3 dan warna diolah menggunakan software SPSS 16. Hasil
terbaik didapatkan dengan substitusi minyak ikan kembung pada perlakuan P4
dengan nilai kadar air 58,70%, kadar lemak 2,83%, stabilitas emulsi 93,68%,
analisis warna 53,37 (L), -1,27 (a*) dan 48,30 (b*) dan rata-rata hasil uji hedonik
8,09 < µ < 8,66. Kadar omega-3 pada perlakuan K (kontrol) diperoleh sebesar
0,061%, terdiri dari ALA 0,034% dan EPA 0,027%, sedangkan pada perlakuan P4
diperoleh kadar omega-3 yang lebih tinggi yaitu sebesar 1,287 %, terdiri dari ALA
0,324%, EPA 0,365% dan DHA 0,598%.
Kata kunci: Sosis, Ikan Kembung, Ikan Nila, Minyak Ikan, Omega-3

ABSTRACT
Dea Maharani. 26060118140046. Effect of Mackerel Oil Substitution (Rastrelliger
sp.) on the Characteristics and Content of Omega-3 Tilapia Sausage (Oreochromis
niloticus). Apri Dwi Anggo and Slamet Suharto.
Tilapia sausage is a ready-to-eat food product that is practical to fill
nutritional needs. Sausages are made through the process of mixing ingredients,
intake in the sleeve, heating, and cooling. Mackerel has an omega-3 content of
20.84%. Mackerel oil can be used to increase omega-3 levels in tilapia sausage
products. The purpose of this study was to determine the characteristics of tilapia
sausage substituted for mackerel oil, select the best formulation of mackerel oil
substitution in tilapia sausage, and determine the level of omega-3 fatty acids in
tilapia sausage. The study was conducted in the laboratory, using a Complete
Randomized Design (CRD). The treatment given is K (6:0); P1 (4:2); P2 (3:3); P3
(2:4), and P4 (0:6). Hedonic and parametric nonparametric data: moisture content,
fat, emulsion stability, omega-3, and color were processed using SPSS 16 software.
The best results were obtained by substitution of mackerel oil in the P4 treatment
with a moisture content value of 58.70%, a fat content of 2.83%, emulsion stability
of 93.68%, color analysis of 53.37 (L), -1.27 (a*) and 48.30 (b*) and an average
hedonic test result of 8.09 < μ < 8.66. Omega-3 levels in the K treatment (control)
were obtained by 0.061%, consisting of ALA 0.034% and EPA 0.027%, while in the
P4 treatment, higher omega-3 levels were obtained at 1.287%, consisting of ALA
0.324%, EPA 0.365%, and DHA 0.598%.
Keywords: Sausage, Mackerel, Tilapia, Fish Oil, Omega-3

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