ISTIFADA, DINA SHOFA (2022) PENAMBAHAN TEPUNG IKAN TERI (Stolephorus sp.) PADA PEMBUATAN PIZZA BASE (22t524). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Dina Shofa Istifada. 260301161300 73 . Penambahan Tepung Ikan Teri ( Stolephorus sp.)
pada Pembuatan Pizza base . (Fronthea Swastawati dan Ima Wijayanti)
Ikan teri memiliki kandungan protein dan kalsium tinggi sehingga dapat
difortifikasikan pada pizza base. Fortifikasi tepung ikan teri menjadi alternatif
bagi masyarakat yang tidak terbiasa dengan toping ikan teri pada pizza base.
Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia dan sensori
serta konsentrasi terbaik pizza base dengan penambahan tepung ikan teri.
Perlakuan yang digunakan pada penelitian ini adalah penambahan tepung ikan teri
yang berbeda konsentrasi yaitu 0%, 4%, 6% dan 8% pada pizza base dengan tiga
kali ulangan. Parameter yang diuji meliputi uji kadar protein, kadar lemak, kadar
karbohidrat, kadar abu, kadar air, tekstur (Cohesiveness), kalsium dan hedonik.
Penelitian ini menggunakan model Rancangan Acak Lengkap dan data statistik
yang diolah menggunakan SPSS 25. Data parametrik dianalisis menggunakan uji
sidik ragam (ANOVA) dan Beda Nyata Jujur (BNJ), sedangkan data non
parametrik dianalisis menggunakan uji kruskal wallis. Hasil penelitian pizza base
dengan penambahan tepung ikan teri memberikan pengaruh yang berbeda nyata
(P<0,05) terhadap peningkatan kadar protein, kadar lemak, kadar abu dan kadar
kalsium serta penurunan kadar karbohidrat, kadar air, tekstur (Cohesiveness) dan
hedonik. Konsentrasi 8% memiliki nilai nutrisi yang lebih baik, namun pizza base
dengan konsentrasi tepung ikan teri 4% paling disukai panelis dengan kadar
protein 17,39±0,44%, kadar lemak 5,15±0,03%, kadar karbohidrat 75,73±0,41%,
kadar abu 1,73±0,02%, kadar air 7,42±0,69%, cohesiveness 0,71±0,02 dan kadar
kalsium 239,87±0,76mg/100g. Hasil uji hedonik pizza base terhadap 30 panelis
pada konsentrasi 4% lebih disukai oleh panelis dengan nilai rata -rata 8,39±0,54.
Penambahan tepung ikan teri pada pizza base berpotensi meningkatkan nutrisi dan
dapat diterima dengan baik oleh panelis.
Kata kunci : Ikan Teri; Tepung Ikan; Gizi Ikan Teri; Pizza base; Proksimat.

ABSTRACT
Dina Shofa Istifada. 260301161300 73 . The Addition of Anchovy ( Stolephorus sp .) Meal
on Pizza base . (Fronthea Swastawati dan Ima Wijayanti)
Anchovy has a high protein and calcium content, hence be fortified on a
pizza base. Fortification of anchovy meal be an alternative for people who are not
familiar with anchovy topping on pizza. This study aimed to determine the
physical, chemical and sensory characteristics and the best concentration of pizza
base with the addition of anchovy meal. The treatments used in this study were
addition of anchovy meal with different concentrations of 0%, 4%, 6% and 8% on
pizza base with three replications. Parameters tested include protein, fat,
carbohydrate, ash, moisture, texture (Cohesiveness), calcium and hedonic. This
research used a Completely Randomized Design model and statistical data
processed using SPSS 25. Parametric data were analyzed using the variance test
(ANOVA) and Honest Significant Difference (BNJ), while non -parametric data
were analyzed using the Kruskal Wallis test. The results showed that added
anchovy flour on pizza based had significant different effect (P<0.05) on
increasing protein, fat, ash and calcium also reducing carbohydrate, moisture,
texture (Cohesiveness) and hedonic. Concentration of 8% had better nutritional
value, but pizza base with 4% anchovy meal concentration was the most preferred
by panelists with protein 17.39±0.44%, fat 5.15±0.03%, carbohydrate 75,
73±0.41%, ash 1.73±0.02%, moisture 7.42±0.69%, cohesiveness 0.71±0.02 and
calcium 239.87±0.76mg/100g. The results of the pizza base hedonic test on 30
panelists at a concentration of 4% were preferred by panelists with an average
value of 8,39±0,54. The addition of anchovy meal to pizza base has the potential
to increase nutrition and can be well received by panelists.
Keywords : Anchovy; Fish Meal; Anchovy nutrition; Pizza base; Proximate.

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