MUTTAQIIN, HAFIDZ IDHA (2022) PENGARUH DAYA LISTRIK DAN WAKTU PEMASAKAN OVEN GELOMBANG MIKRO TERHADAP KARAKTERISTIK KERUPUK IKAN TENGGIRI (Scomberomorus commersoni) (22t664). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Hafidz Idha Muttaqiin. 26030115130090. Pengaruh Daya Listrik dan
Waktu Pemasakan Oven Gelombang Mikro Terhadap Karakteristik Kerupuk Ikan
Tenggiri (Scomberomorus commersoni). Akhmad Suhaeli Fahmi dan Lukita
Purnamayati.
Ikan tenggiri merupakan salah satu komoditas perikanan ekonomis penting di
Indonesia yang dapat diolah menjadi berbagai produk salah satunya yaitu kerupuk.
Kerupuk siap masak dibuat dengan ikan tenggiri, tapioka, dan bumbu-bumbu.
Adonan ini kemudian dibentuk menjadi lonjong lalu direbus. Adonan kemudian
didinginkan, diiris dan dikeringkan sampai kadar air mencapai 10% kemudian
dimasak. Metode pemasakan yang sudah digunakan untuk membuat kerupuk siap
santap adalah dengan menggoreng dalam minyak, menyangrai dengan pasir dan
memanaskan dengan microwave. Penelitian ini bertujuan untuk mengetahui
pengaruh metode pemasakan microwave dengan daya dan waktu yang berbeda pada
proses puffing kerupuk serta menentukan metode pemasakan yang menghasilkan
kerupuk ikan tenggiri dengan karakteristik mutu terbaik. Rancangan percobaan
yang digunakan RALF (Rancangan Acak Lengkap Faktorial). Perlakuan percobaan
yang diujicobakan adalah memasak dengan microwave dengan daya (X1:450W,
X2:600Wdan X3:900W) dan waktu (Y1:60s, Y2:90s dan Y3:120s), kombinasi
perlakuan : X1Y1, X1Y2, X1Y3, X2Y1, X2Y2, X2Y3, X3Y1, X3Y2 dan X3Y3
dengan tiga ulangan percobaan. Parameter uji yang dilakukan adalah kadar air,
kadar abu, kadar protein, kadar lemak, kerenyahan, tingkat kemekaran, warna serta
uji sensori. Hasil penelitian menunjukkan bahwa kerupuk dengan perlakuan
microwave dengan daya dan waktu yang berbeda memberikan pengaruh yang nyata
(P≤0,05) terhadap kadar air, kadar protein, kadar lemak, kerenyahan, tingkat
kemekaran, warna, bau, rasa dan tekstur. Hasil yang tidak berbeda nyata
ditunjukkan pada nilai proksimat kadar abu dan nilai sensori spesifikasi
kenampakan. Perlakuan terbaik didapat pada kombinasi perlakuan X3Y3 yang
menghasilkan kerupuk ikan tenggiri dengan tingkat kemekaran tertinggi 374,86%,
tingkat kerenyahan terbaik 981,67 gf, kadar air terbaik 0,99%, kadar abu 3,60%,
kadar protein 3,67%, kadar lemak 0,131%, Warna yang cerah, serta selang
kepercayaan sensori tertinggi 7,95 < µ < 8,21.
Kata kunci: Ikan tenggiri, Kerupuk ikan, Daya, Waktu, Microwave

ABSTRACT
Hafidz Idha Muttaqiin. 26030115130090. The Effect of Microwave Oven
Power and Cooking Time on the Characteristics of Mackerel Crackers
(Scomberomorus commersoni). Akhmad Suhaeli Fahmi and Lukita
Purnamayati.
Spanish mackerel fish is one of the important economical fishery commodities
in Indonesia that can be processed into crackers. Ready to cook crackers made with
spanish mackerel, cassava starch, and spices. The dough is formed into ovals and
then boiled. The dough is cooled, sliced and dried until the moisture content reaches
10%. The cooking methods that have been used to puffed crackers is by deep frying,
roasting with sand and heating with a microwave. This study aims to determine the
effect of microwave cooking methods with different power and time on the puffing
cracker process and determine the cooking method that produces mackerel
crackers with the best quality characteristics. The research method used Factorial
Completely Randomized Design (FCRD). Experimental treatments that were tested
were cooking in a microwave with power (X1:450W, X2:600W and X3:900W) and
time (Y1:60s, Y2:90s and Y3:120s), treatment combinations: X1Y1, X1Y2, X1Y3,
X2Y1, X2Y2 , X2Y3, X3Y1, X3Y2 and X3Y3 with three experimental replications.
The parameters of the test were water content, ash content, protein content, fat
content, crispness, efflorescence, color and sensory tests. The results showed that
crackers with different power and time had a significant effect (P≤0.05) on water
content, protein content, fat content, crispness, florescence level, color, smell, taste
and texture. The results that were not significantly different were shown in the
proximate value of the ash content and the sensory value of the appearance
specification. The best treatment was obtained in the X3Y3 treatment combination
which produced mackerel fish crackers with the highest efflorescence rate of
374.86%, the best crispness level of 981.67 gf, the best moisture content of 0.99%,
the ash content of 3.60%, the protein content of 3.67%, fat content 0.131%, bright
color, and the highest sensory confidence interval 7.95 < µ < 8.21.
Keywords: Spanish Mackerel, Fish crackers, Power or wattage, Time, Microwave

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