SURANTO, JELANG AJI (2022) PENGARUH KONSENTRASI DURI IKAN LELE DUMBO (Clarias gariepinus) TERHADAP KARAKTERISTIK CHIPS SNACK DURI IKAN (22t320). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Jelang Aji Suranto. 26060118140055. Pengaruh Konsentrasi Duri Ikan Lele
Dumbo (Clarias gariepinus) Terhadap Karakteristik Chips Snack Duri Ikan
(Romadhon dan Putut Har Riyadi)
Chips snack duri ikan merupakan camilan olahan terbuat dari campuran
tepung, bumbu, margarin, dan air serta tambahan tepung ikan, selanjutnya dicetak
bentuk pipih dengan panjang ± 6-7 cm, digoreng dalam minyak panas pada suhu
170
o
C hingga berwarna kuning keemasan. Chips snack duri ikan digemari oleh
hampir semua kalangan karena rasanya gurih dan berprotein tinggi. Penelitian ini
bertujuan untuk mengetahui konsentrasi terbaik penggunaan duri ikan pada proses
pembuatan produk chips snack duri ikan dan mengetahui karakteristik terbaik dari
penggunaan konsentrasi yang terbaik dalam produk chips snack duri ikan. Metode
penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan
penambahan konsentrasi duri ikan 10%, 15%, dan 20%. Data yang diperoleh diuji
dengan uji normalitas, uji homogenitas, uji ANOVA dan uji lanjut BNJ untuk
mengetahui adanya perbedaan antar perlakuan. Hasil analisa data menunjukkan
bahwa penggunaan konsentrasi duri ikan yang berbeda mempunyai pengaruh
berbeda nyata (P<5%) terhadap chips snack duri ikan. Konsentrasi chips snack duri
ikan sebesar 15% memiliki nilai yang lebih baik dengan nilai kadar air sebesar
3,38%, kadar abu 2,78%, warna 18,35, kerenyahan 540,48 gf, kadar kalsium 0,14%
dan uji hedonik dengan selang kepercayaan 7,00 < µ < 7,55 yang artinya disukai
oleh panelis.
Kata kunci: duri, ikan lele, konsentrasi duri, limbah, snack

ABSTRACT
Jelang Aji Suranto. 26060118140055. The Effect of Concentration of Dumbo
Catfish (Clarias gariepinus) Thorns on the Characteristics of Fish Thorn Chips
Snacks (Romadhon dan Putut Har Riyadi)
Fish thorn chips snack is a processed chips snacks made from a mixture of
flour, spices, margarine, and water as well as additional fish flour, then molded into
a flat shape with a length of ± 6-7 cm, fried in hot oil at 170o
C until golden yellow.
Fish spine chips snacks are favored by almost all circles because of their savory
taste and high protein. This study aims to determine the best concentration of use
of fish spines in the process of making fish spines chips snack products and to
determine the best characteristics of using the best concentration of fish spines chips
snacks products. The research method used a completely randomized design (CRD)
with the addition of fish thorn concentrations of 10%, 15%, and 20%. The data
obtained were tested by normality test, homogeneity test, ANOVA test and BNJ
follow-up test to determine the difference between treatments. The results of data
analysis showed that the use of different concentrations of fish spines had a
significantly different effect (P<5%) on fish spine snacks. Fish thorn chips snacks
concentration of 15% has a better value with a water content value of 3,38%, ash
content 2,78%, color 18,35, crispness 540,48 gf, calcium content 0,14% and
hedonic test with confidence interval 7,00 < µ < 7,55, which means that the panelists
liked it.
Keywords: thorns, catfish, thorn concentration, waste, snacks

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