SEKAR KIRANA, BRIGITTA MARIA (2023) PENGARUH SUBSTITUSI TEPUNG TULANG IKAN BANDENG (Chanos chanos) TERHADAP KANDUNGAN KALSIUM DAN MUTU MAKARONI (23dt401). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Brigitta Maria Sekar Kirana. 26060119130045. Pengaruh Substitusi
Tepung Tulang Ikan Bandeng (Chanos chanos) terhadap Kandungan Kalsium dan
Mutu Makaroni. Ahmad Suhaeli Fahmi dan Ima Wijayanti).
Limbah tulang ikan bandeng dapat diolah lebih lanjut menjadi tepung tulang
ikan bandeng yang kemudian bisa dijadikan bahan substitusi pada produk pangan.
Salah satu jenis makanan dengan kalsium rendah yang dapat disubstitusi yaitu
makaroni. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh
penambahan tepung tulang ikan bandeng terhadap kandungan kalsium dan mutu
makaroni. Penelitian ini bersifat experimental laboratories dengan model
Rancangan Acak Lengkap (RAL). Data parametrik dianalisis dengan uji sidik
ragam (ANOVA) dan Beda Nyata Jujur (BNJ) sedangkan data non parametrik
dianalisis dengan Kruskal Wallis dan Mann Whitney. Penelitian dilakukan dengan
pembuatan makaroni yang ditambahkan konsentrasi tepung tulang ikan bandeng
sebesar 0%, 3%, 5% dan 7%. Hasil penelitian menunjukkan bahwa penambahan
tepung tulang ikan bandeng memberikan pengaruh nyata (P<0,05) pada perlakuan
terbaik ditunjukkan pada sampel makaroni dengan penambahan konsentrasi
tepung tulang ikan bandeng 5% yang memiliki nilai kadar kalsium dan fosfor
sebesar 846 mg/100g dan 478,96 mg/100g serta nilai kadar air 10,28%; nilai kadar
protein 12,16%; daya serap air 94,07%; cooking loss 8,01%; nilai L*a*b*
berturut-turut 32,58; 0,54; 24,74 serta mikrostruktur yang lebih berongga.
Penilaian sensori oleh panelis memberikan hasil terdapat perbedaan nyata pada
parameter kenampakan makaroni dengan nilai selang kepercayaan sebesar 6,77 <
µ < 7,56 yang artinya makaroni dengan penambahan konsentrasi tepung tulang
ikan sebesar 5% disukai oleh panelis.
Kata kunci : kalsium, makaroni, tepung tulang ikan bandeng

ABSTRACT
(Brigitta Maria Sekar Kirana. 26060119130045. Effect of Substitution of
Milkfish Bone Flour (Chanos chanos) on Calcium Content and Quality of
Macaroni. Ahmad Suhaeli Fahmi dan Ima Wijayanti).
Milkfish bone waste can be further processed into milkfish bone flour which
can be used as a substitute or substitution material in foods. Macaroni is one of
food that can be substitued with milkfish bone flour. The mineral content,
especially calcium in macaroni is very small when compared to the fat and
protein content. The purpose of this research was to determine the effect of adding
milkfish bone flour on calcium content and quality of macaroni. This research
was an experimental laboratory with a Completely Randomized Design (CRD)
model. Parametric data were analyzed by using a test of variance (ANOVA) and
Hones Significant Difference (HSD), while non-parametric data were analyzed by
Kruskal Wallis and Mann Whitney. The research was carried out by making
macaroni which was added with concentrations of milkfish bone meal of 0%, 3%,
5% and 7%. The results showed that the addition of milkfish bone meal had a
significant effect (P<0.05) on the best treatment was achieved by the sample with
the addition of 5% concentration of milkfish bone flour which had calcium and
phosphorus levels of 846 mg/100g and 478.96 mg/ 100g and a water content
value of 10.28%; value of protein content 12.16%; water absorption 94.07%;
cooking loss 8.01%; the value of L*a*b* respectively 32.58; 0.54; 24.74 as well
as a more hollow microstructure. Sensory assessment by the panelists gave the
result that there was a significant difference in the macaroni appearance
parameter with a confidence interval value of 6.77 < µ < 7.56, which means that
macaroni with the addition of fish bone flour concentration of 5% was liked by the
panelists.
Keywords : calcium, macaroni, milkfish bone flour

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