AULIYAK, INDAH NI’MATUL (2022) PENGARUH PENGGUNAAN BERBAGAI JENIS TEPUNG TERHADAP KUALITAS PETIS DARI AIR PEMINDANGAN IKAN LAYANG (Decapterus sp.) YANG DITAMBAHKAN TINTA CUMI-CUMI (Loligo sp.) (22t413). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Indah Ni’matul Auliyak. 26060118120023. Pengaruh Penggunaan Berbagai
Jenis Tepung terhadap Kualitas Petis dari Air Pemindangan Ikan Layang
(Decapterus sp.) yang Ditambahkan Tinta Cumi-cumi (Loligo sp.).
(Tri Winarni Agustini dan Apri Dwi Anggo).
Petis merupakan produk semi basah sebagai penambah cita rasa melalui
proses pengentalan dari cairan hasil pemindangan ikan. Petis dari air pemindangan
ikan layang ditambahkan tinta cumi-cumi dan berbagai jenis tepung diharapkan
dapat menghasilkan petis dengan cita rasa gurih dan tinggi nutrisi. Tujuan
penelitian untuk mengetahui pengaruh penggunaan berbagai jenis tepung dan jenis
tepung terbaik sebagai bahan pengisi. Meto de penelitian yang digunakan
experimental laboratories dengan Rancangan Acak Kelompok (RAK). Data
parametrik dianalisis sidik ragam dan uji Beda Nyata Jujur (BNJ), sedangkan data
non parametrik menggunakan Kruskal Wallis dan Mann-Whitney. Pembuatan
petis dari air pemindangan ikan layang yang ditambahkan tinta cumi-cumi 5%,
perlakuan berbagai jenis tepung (tepung beras, tepung kentang dan tepung sagu)
dengan konsentrasi 10%. Parameter uji organoleptik, viskositas, kadar asam
glutamat, kadar protein, kadar air dan kadar abu tak larut asam. Hasil penelitian
parameter organoleptik menunjukkan semua produk petis pada semua perlakuan
dapat diterima serta memiliki nilai viskositas 38533,33 CP-87600 CP; kadar asam
glutamat 1,184%-1,689%; kadar protein (bk) 13,886%-15,341%; kadar air
60,234%-62,668%; dan kadar abu tak larut asam 0,486%-0,599%. Penggunaan
berbagai jenis tepung memberikan pengaruh yang berbeda nyata (P<0,05)
terhadap parameter viskositas, kadar asam glutamat dan kadar protein, sedangka n
parameter organoleptik, kadar air dan kadar abu tak larut asam tidak berbeda
nyata. Tepung kentang merupakan jenis tepung terbaik sebagai bahan pengisi
karena memiliki nilai tertinggi pada parameter kimia yaitu kadar asam glutamat
1,689% dan kadar protein (bk) 15,341%.
Kata kunci : petis, tinta cumi-cumi, tepung beras, tepung kentang, tepung sagu.

ABSTRACT
Indah Ni'matul Auliyak. 26060118120023. The Effect of Using Various Types of
Starch on the Quality of Paste from Fish Stew (Decapterus sp.) with Added Squid
Ink (Loligo sp.). (Tri Winarni Agustini and Apri Dwi Anggo).
Paste is a semi-wet product as a flavor enhancer through the thickening
process of the liquid from the fish stew . The paste from the fish stew water is
added with squid ink and various types of starch, which are expected to produce
paste with a savory taste and high in nutrients. The purpose of the study was to
determine the effect of using various types of starch and the best types of starch as
fillers. The research method used wa s experimental laboratories with a
Randomized Block Design. Parametric data were analyzed by variance and
Honest Significant Difference (HSD) test, while non-parametric data used
Kruskal Wallis and Mann-Whitney. Making petis from flying fish water with 5%
squid ink added, treatment of various types of flour (rice starch, potato starch and
sago starch) with a concentration of 10%. Organoleptic test parameters,
viscosity, glutamic acid content, protein content, water content and acid insoluble
ash content. The results of the organoleptic parameter research showed that all
petis products in all treatments were acceptable and had a viscosity value of
38533.33 CP-87600 CP; glutamic acid content 1.184%-1.689%; protein content
(db) 13.886%-15.341%; water content 60.234%-62.668%; and acid insoluble ash
content 0.486%-0.599%. The use of various types of flour gave significantly
different effects (P<0.05) on the parameters of viscosity, glutamic acid content
and protein content, while the organoleptic parameters, water content and acid
insoluble ash content were not significantly different. Potato starch is the best
type of flour as a filler because it has the highest value on chemical parameters,
namely glutamic acid content of 1.689% and protein content (db) of 15.341%.
Keywords: fish, squid ink, rice starch, potato starch, sago starch.

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