MUSTHAFA, RAHISA FAJAR (2023) PENGARUH PENAMBAHAN TEPUNG TULANG IKAN TENGGIRI (Scomberomorini) TERHADAP KARAKTERISTIK PRODUK CAMILAN STIK DENGAN TAMBAHAN TEPUNG UBI JALAR (23dt248). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Rahisa Fajar Musthafa. 26060119130032. Pengaruh Penambahan Tepung Tulang Ikan Tenggiri (Scomberomorini) Terhadap Karakteristik Produk Camilan Stik dengan Tambahan Tepung Ubi jalar. Ima Wijayanti dan Slamet Suharto)
Stik merupakan salah satu makanan ringan berupa irisan tipis yang berbentuk pipih panjang berbahan dasar tepung terigu, tepung tapioka, lemak, telur dan air yang digoreng dan mempunyai rasa gurih dan bertekstur renyah. Hasil olahan perikanan menghasilkan materi yang tidak diinginkan yaitu limbah. Limbah yang dihasilkan berupa kepala, ekor, sirip, tulang, dan jeroan sebesar 35%. Sebagai bahan pangan hewani setiap bagian dari ikan merupakan komponen organik yang masih bisa dimanfaatkan. Penambahan tepung tulang ikan tenggiri dan tepung ubi jalar terhadap karakteristik produk camilan stik dapat mempengaruhi kualitas dan gizi dari stik. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan tepung tulang ikan tenggiri terhadap karakteristik produk camilan stik dengan tambahan tepung ubi jalar serta menentukan formulasi konsentrasi penambahan tepung tulang ikan tenggiri yang menghasilkan stik terbaik. Metode yang digunakan adalah experimental laboratories. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) yang dilanjutkan uji beda nyata (BNJ) jika perlakuan berpengaruh nyata. Penelitian pendahuluan dilakukan dengan membuat stik dengan penambahan tepung ubi jalar konsentrasi 0%, 5%, 10% dan 15%, setelah itu dilakukan uji hedonik dengan 25 orang panelis untuk mencari konsentrasi terpilih. Perlakuan yang digunakan adalah penambahan tepung ubi jalar konsentrasi 5% sebagai basis tepung yang telah dipilih melalui uji hedonik dan penambahan tepung tulang ikan tenggiri dengan konsentrasi 0%, 5%, 7,5% dan 10%. Penambahan tepung tulang ikan tenggiri dengan konsentrasi berbeda berpengaruh nyata terhadap kadar air, kadar protein, kekerasan, warna, nilai hedonik, kadar serat dan kadar kalsium (P<0,05), namun tidak berpengaruh nyata terhadap kadar lemak (P>0,05). Hasil terbaik yang didapatkan dari konsentrasi penambahan tepung tulang ikan tenggiri terhadap stik dengan tambahan tepung ubi jalar konsentrasi 5% dengan nilai kadar air 2,31%, kadar lemak 31,91% (bk), kadar protein 7,23% (bk), kadar serat kasar 4,65%, kadar kalsium 349 mg/100 gram, kekerasan 2310,08 gf, analisis warna 46,34 (L*), 3,24 (a*), 16,00 (b*) dan uji hedonik dengan rata-rata 7,45
Kata kunci : Tepung Tulang Ikan Tenggiri, Tepung Ubi Jalar, Stik

ABSTRACT
(Rahisa Fajar Musthafa. 26060119130032. The Effect of Addition of Mackerel Flour (Scomberomorini) on Product Characteristics of Snack Sticks with the Addition of Sweet Potato Flour. Ima Wijayanti and Slamet Suharto)
Sticks are snacks in the form of long flat thin slices made from wheat flour, tapioca flour, fat, eggs and water which are fried and have a savory taste and crunchy texture. Processed fishery products generate several solid waste such as heads, tails, fins, bones and viscera by 35%. Every part of the fish is an organic component that can still be utilized. The addition of mackerel fish bone flour and sweet potato flour to the characteristics of stick snack products could affect the quality and nutrition of the sticks. The purpose of this study was to determine the effect of the addition of mackerel bone meal on the characteristics of snack sticks with the addition of sweet potato flour and to determine the concentration formulation of the addition of mackerel bone meal that produces the best sticks. The method used was experimental laboratories. This study used a Completely Randomized Design (CRD) method followed by a significant difference test (SDT) if the treatments had significant effect. Preliminary research was carried out by making sticks with the addition of sweet potato flour concentrations of 0%, 5%, 10% and 15% and a hedonic test was carried out by 25 panelists to find the selected concentration. The treatment used was the addition of sweet potato flour with a concentration of 5% as a flour base that had been selected through a hedonic test and the addition of mackerel bone meal with concentrations of 0%, 5%, 7.5% and 10% at the main research. The addition of mackerel bones flour at different concentrations had significant effect on moisture content, protein content, hardness, color, hedonic value, crude fiber content and calcium content (P<0,05), however, no difference impact on fat content (P>0,05) were observed. The best results obtained from the concentration of the addition of mackerel bone flour in the sticks with sweet potato flour were a concentration of 5% with a water content value of 2.31, a fat content of 31,91% (dw), a protein content of 7.23% (dw), a crude fiber content 4.65%, calcium content 349 mg/100 gram, hardness 2310.08 gf, color analysis 46.34 (L*), 3.24 (a*), 16.00 (b* ) and hedonic test avearage 7.45.
Keywords: Mackerel Fish Bone Flour, Sweet Potato Flour, Stick

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