T FIRDHAUS, RIADI (2022) PENAMBAHAN KONSENTRAT PROTEIN IKAN PATIN (Pangasius hypopthalmus) TERHADAP KARAKTERISTIK SNACK BAR (22t657). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
T Firdhaus Riadi. 26060117120017. Penambahan Konsentrat Protein Ikan Patin
(Pangasius hypophthalmus) Terhadap Karakteristik Snack bar (Tri Winarni
Agustini dan Apri Dwi Anggo).
Snack bar di pasaran biasanya hanya memiliki kandungan protein nabati dan
jarang memiliki kandungan protein hewani. Konsentrat protein ikan (KPI)
merupakan salah satu protein hewani yang baik karena proses pembuatan KPI
dilakukan dengan cara mengeluarkan sebagian besar atau seluruh lemak dan kadar
air sehingga diperoleh kandungan protein yang tinggi. Tujuan dari penelitian ini
untuk mengkaji pengaruh fortifikasi KPI Patin terhadap kualitas snack bar dan
menentukan konsentrasi KPI patin terbaik. Metode penelitian yang digunakan adalah
experimental laboratories dengan Rancangan Acak Lengkap (RAL) dengan 4
perlakuan konsentrasi KPI patin yaitu 0%, 5%, 10% dan 15% yang dilakukan 3 kali
pengulangan. Data parametrik dianalisis menggunakan ANOVA dan dilanjutkan uji
Beda Nyata Jujur apabila terdapat Beda Nyata. Data non parametrik dianalis dengan
uji Kruskal-Wallis dan dilanjutkan uji Mann-Whitney. Hasil penelitian menunjukkan
bahwa konsentrasi KPI patin memberikan pengaruh berbeda nyata (p<0,05) terhadap
analisa proksimat (kadar protein, kadar air, kadar abu dan kadar karbohidrat), daya
cerna protein, asam amino lisin, kekerasan dan uji hedonik (kenampakan, rasa dan
tekstur), Skala penilaian yang digunakan untuk produk snack bar adalah 1-5 dengan
1= sangat tidak suka, 2 = tidak suka,3 = netral, 4 = suka dan 5 = sangat suka. KPI
patin dengan konsentrasi 15% merupakan tingkat fortifikasi snack bar terbaik
berdasarkan parameter rasa yang paling disukai yaitu 4,63 dan terdapat penambahan
protein sebesar 17,79%, daya cerna protein sebesar 73,92% dan asam amino lisin
sebesar 0,61%.
Kata kunci : konsentrat protein ikan, ikan patin, snack bar, kadar protein, kekerasan

ABSTRACT
T Firdhaus Riadi. 26060117120017. Addition of Cat Fish Pangasius (Pangasius
hypophthalmus) Protein Concentrate to the Characteristics of Snack Bar (Tri
Winarni Agustini and Apri Dwi Anggo).
Snack bars on the market usually only have vegetable protein content and
rarely have animal protein content. Fish protein concentrate (FPC) is one of the
good animal proteins because the process of making FPC is done by removing most
or all of the fat and water content so that a high protein content is obtained. The
purpose of this study was to assess the effect of fortification of pangasius FPC on the
quality of snack bars and determine the best concentration of FPC cat fish pangasius.
The research method used was experimental laboratories with a Completely
Randomized Design (CRD) with 4 treatments of FPC cat fish patin concentrations,
namely 0%, 5%, 10% and 15%, which were carried out 3 times. Parametric data
were analyzed using ANOVA and followed by the Honest Real Difference test if there
was a Real Difference. Non-parametric data were analyzed using Kruskal-Wallis test
and followed by Mann-Whitney test. The results showed that the concentration of
FPC catfish gave a significantly different effect (p<0.05) on proximate analysis
(protein content, moisture content, ash content and carbohydrate content), protein
digestibility, lysine amino acids, hardness and hedonic test (appearance, taste and
texture), The rating scale used for snack bar products is 1-5 with 1 = very dislike, 2
= dislike, 3 = neutral, 4 = like and 5 = very like. FPC catfish with 15% concentration
is the best snack bar fortification level based on the most preferred taste parameter
of 4.63 and there is an additional protein of 17.79%, protein digestibility of 73.92%
and amino acid lysine of 0.61%.
Key word : Fish protein concentrate, cat fish pangasius, snack bar, protein content,
hardness

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