PAHLEVI, FARIZ RIZKI (2022) PENAMBAHAN TEPUNG TULANG IKAN BANDENG (Chanos chanos) YANG DITAMBAHKAN PADA KUE BAWANG (22t630). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Fariz Rizki Pahlevi. 26030116120019. Penambahan tepung tulang ikan bandeng
(chanos chanos) yang ditambahkan pada kue bawang (Eko Susanto dan Slamet
Suharto).
Kue bawang merupakan makanan khas Sumatera Barat yang terbuat dari
bawang merah, tepung terigu dan bumbu lainnya.Tulang ikan bandeng dimanfatkan
menjadi tepung tulang ikan tinggi kalsium. Penelitian ini bertujuan untuk
menganalisa pengaruh penambahan tepung tulang ikan terhadap karakteristik dan
mutu hedonik kue bawang, serta menentukan formulasi terbaik. Metode yang
digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan
perlakuan perbedaan konsentrasi yaitu 0%, 5%, 10%,15% dan 20%, disertai tiga kali
ulangan. Parameter uji meliputi kadar kalsium, kadar air, kadar abu, kadar protein,
kadar karbohidrat, uji hedonik dan hardness. Data nonparametrik dianalisis dengan
Kruskall-Wallis dan uji lanjut Mann- Whitney. Data parametrik dianalisis
menggunakan ANOVA dan uji lanjut Tukey HSD. Hasil penelitian ini
menunjukkan bahwa penambahan tepung tulang ikan bandeng dengan konsentrasi
berbeda berpengaruh nyata (P<0,05) terhadap kadar kalsium, kadar air, kadar abu,
kadar protein, kadar lemak, kadar karbohidrat, uji hedonik. Kue bawang perlakuan
D dengan penambahan tepung tulang ikan bandeng sebesar 20% merupakan
formulasi produk terbaik dengan nilai kadar kalsium sebesar 2,22%, kadar air
sebesar 0,78%, kadar abu sebesar 7,02%, kadar protein sebesar 20,48 %, kadar
lemak sebesar 31,03 %, kadar karbohidrat sebesar 40,42%, hedonik sebesar 8,12<
µ < 8,41 dan hardness sebesar 4708,55 gf.
Kata kunci: Tepung tulang ikan bandeng, kalsium, kue bawang

ABSTRACT
Fariz Rizki Pahlevi. 26030116120019. The addition of milkfish bone flour
(chanos chanos) which is added to the onion cake (Eko Susanto and Slamet
Suharto).
Onion cake is a typical food of West Sumatra which is made from shallots,
wheat flour and other spices. Milkfish bones are used to make high-calcium fish
bone meal. This study aims to analyze the effect of the addition of fish bone meal on
the hedonic characteristics and quality of onion cake, and to determine the best
formulation. The method used in this study was a completely randomized design
(CRD) with different concentrations of 0%, 5%, 10%, 15% and 20%, accompanied
by three replications. Test parameters include calcium content, moisture content,
ash content, protein content, carbohydrate content, hedonic test and hardness.
Nonparametric data were analyzed with the Kruskall-Wallis and Mann-Whitney
follow -up tests. Parametric data were analyzed using ANOVA and Tukey HSD test.
The results of this study indicated that the addition of milkfish bone meal with
different concentrations had a significant effect (P<0.05) on calcium levels,
moisture content, ash content, protein content, fat content, carbohydrate content,
hedonic test. Onion cake treatment D with the addition of 20% milkfish bone meal
was the best product formulation with a calcium content of 2.22%, a moisture
content of 0.78%, an ash content of 7.02%, a protein content of 20.48%. , fat content
of 31.03%, carbohydrate content of 40.42%, hedonic of 8.12 < µ < 8.41 and
hardness of 4708.55 gf.
Keyword: Milkfish bone meal, calcium,onion cake

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