KHUSAINI, MUHAMMAD NAFI’ (2022) ANALISA KUALITAS DENDENG GILING IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN TEPUNG PORANG (Amorphophallus muelleri) (22t167). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Muhammad Nafi’ Khusaini. 26060117130058. Analisa Kualitas Dendeng Giling
Ikan Lele Dumbo (Clarias gariepinus) dengan Penambahan Tepung Porang
(Amorphophallus muelleri) (Retno Ayu Kurniasih dan Eko Nurcahya Dewi)
Dendeng giling ikan lele dumbo dengan penambahan tepung porang sebagi
binder agent diharapkan mampu menghasilkan dendeng dengan kualitas yang baik
yaitu kompak dan padat. Tujuan penelitian ini adalah mengkaji pengaruh
konsentrasi tepung porang yang berbeda terhadap kualitas dendeng giling dan
menentukan konsentrasi tepung porang terbaik yang digunakan dalam dendeng.
Data parametrik dianalisis dengan uji sidik ragam (ANOVA) dan Beda Nyata Jujur
(BNJ), sedangkan data non parametrik dianalisis dengan Kruskal Wallis dan
MannWhitney. Perlakuan penambahan tepung porang yaitu 0%, 1,5%, 3% dan
4,5%. Parameter pengujian yang dilakukan yaitu uji hedonik, uji tekstur
(kerenyahan) dan uji proksimat (kadar air, kadar protein, kadar lemak, kadar abu,
kadar karbohidrat). Penambahan konsentrasi tepung porang meningkatkan nilai
kerenyahan, kadar lemak, kadar abu, dan kadar karbohidrat, namun menurunkan
nilai kadar air dan kadar protein (p<0,05). Perlakuan penambahan tepung porang
terbaik untuk memperbaiki kualitas dendeng adalah konsentrasi 3% memiliki nilai
hedonik dengan selang kepercayaan 7,40 < µ < 7,70; kerenyahan 476,48gf + 16,54;
kadar air sebesar 18,44% + 0,10; kadar protein sebesar 32,83% + 0,32; kadar lemak
sebesar 21,36% + 0,05; kadar abu sebesar 6,39% + 0,10; kadar karbohidrat sebesar
20,90% + 0,15.
Kata Kunci: Ikan lele Dumbo, Dendeng Giling, Tepung Porang, Kualitas

ABSTRACT
Muhammad Nafi’ Khusaini. 26060117130058. Quality Analysis of Ground Jerky
Giant Catfish (Clarias gariepinus) with Porang Flour (Amorphophallus muelleri)
Addition (Retno Ayu Kurniasih and Eko Nurcahya Dewi)
The ground jerky of giant catfish with porang flour addition as a binder agent
is expected to be able to produce jerky with good quality, that is compact and dense.
The purpose of this study was to examine the effect of different concentrations of
porang flour on the quality of ground beef jerky and to determine the best
concentration of porang flour used in jerky. Parametric data were analyzed by
means of variance test (ANOVA) and Honest Significant Difference (HSD), while
non-parametric data were analyzed by Kruskal Wallis and MannWhitney. The
treatments for adding porang flour were 0%, 1.5%, 3% and 4.5%. The test
parameters carried out were hedonic test, texture test (crispness) and proximate
test (moisture content, protein content, lipid content, ash content, carbohydrate
content). The addition of the concentration of porang flour increased the value of
crispness, lipid content, ash content, and carbohydrate content, but decreased the
value of water content and protein content (p<0.05). The best addition of porang
flour to improve the quality of beef jerky was a concentration of 3% having a
hedonic value with a confidence interval of 7,40 < µ < 7,70; crispness 476,48gf +
16,54; water content of 18,44% + 0,10; protein content of 32,83% + 0,32; lipid
content of 21,36% + 0.05; ash content of 6,39% + 0,10; carbohydrate content of
20.90% + 0,15
Keywords: Giant Catfish, Ground Jerky, Porang Flour, Quality

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