ANGGITTA SURBAKTI, EDELWISE CHRISTY (2023) PENGARUH PENAMBAHAN TEPUNG TULANG IKAN NILA (Oreochromis niloticus) TERHADAP KADAR KALSIUM DAN SENSORI PADA KUE LIDAH KUCING (23dt449). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK

(Edelwise Christy Anggitta Surbakti. 26060119130036. Pengaruh
Penambahan Tepung Tulang Ikan Nila (Oreochromis niloticus) terhadap Kadar
Kalsium dan Sensori pada Kue Lidah Kucing. Ima Wijayanti dan Sumardianto).

Kue lidah kucing merupakan salah satu kue kering yang disukai oleh orang.
Hal ini dikarenakan kue lidah kucing memiliki rasa enak, manis dan renyah saat
dimakan. Kue lidah kucing dengan penambahan tepung tulang ikan nila dapat
memberikan manfaat bagi manusia dalam peningkatan kalsium. Tujuan dilakukan
penelitian ini untuk mengetahui pengaruh dan konsentrasi terbaik dalam
penambahan tepung tulang ikan nila (Oreochromis niloticus) terhadap kadar
kalsium dan sensori pada kue lidah kucing. Metode penelitian yang digunakan yaitu
experimental laboratories dengan menggunakan rancangan dasar penelitian
Rancangan Acak Lengkap (RAL). Jumlah penambahan konsentrasi tepung ikan
nila yang ditambahkan ke dalam adonan kue lidah kucing yaitu 0%, 2,5%, 5% dan
7,5%. Parameter uji meliputi kadar air, kadar protein, kadar lemak, kadar abu, kadar
kalsium, uji kekerasan (hardness), kerapuhan (fracturability) dan uji hedonik. Data
parametrik dianalisis menggunakan ANOVA dan dilanjut dengan analisis Beda
Nyata Jujur (BNJ). Data nonparametrik dianalisis dengan Kruskal-wallis, dan
dilanjut dengan uji Mann-Whitney. Penambahan tepung tulang ikan nila
memberikan pengaruh pada kue lidah kucing terhadap peningkatan kadar kalsium
dan dapat diterima oleh konsumen dalam mutu sensori. Perlakuan penambahan
konsentrasi 5% memberikan hasil terbaik pada penambahan kalsium dan uji
hedonik. Hasil kalsium yang didapatkan yaitu 1530,37±0,27 mg/100g sehingga
dalam 55 g kue lidah kucing terdapat 842 mg kalsium yang sudah cukup dalam
pemenuhan kebutuhan kalsium per hari. Hasil uji hedonik yang didapatkan pada
parameter warna yaitu 4,17, aroma mendapatkan nilai 4,00, tekstur mendapatkan
nilai 4,10, dan rasa mendapatkan nilai 4,17 dari nilai maksimal 5 sehingga nilai
penerimaannya menunjukkan disukai oleh panelis.

Kata kunci: Ikan nila, Tepung, Kue Lidah Kucing, Kalsium dan Sensori



ABSTRACT

(Edelwise Christy Anggitta Surbakti. 26060119130036. Effect of
Addition of Tilapia Fish Bone Flour (Oreochromis niloticus) on Calcium and
Sensory Levels in Cat Tongue Cakes. Ima Wijayanti and Sumardianto).

Cat's tongue cake is one of the pastries that people like. This is because the
cat's tongue cake tastes good, sweet, and crunchy when eaten. Cat's tongue cake
with the addition of tilapia bone flour can provide benefits for humans in increasing
calcium. The purpose of this study was to determine the effect and the best
concentration of the addition of tilapia bone meal (Oreochromis niloticus) on
calcium and sensory levels in cat tongue cakes. The research method used was
experimental laboratories using the basic research design Completely Randomized
Design (CRD). The amount of additional concentration of tilapia flour added to the
cat's tongue cake dough is 0%, 2.5%, 5%, and 7.5%. The test parameters included
water content, protein content, fat content, ash content, calcium content, hardness,
fracturability, and hedonic tests. Parametric data were analyzed using ANOVA and
followed by Honest Significant Difference (HSD) analysis. Nonparametric data
were analyzed using Kruskal-Wallis, followed by the Mann-Whitney test. The
addition of tilapia bones flour has an effect on the cat's tongue cake to increase
calcium levels and can be accepted by consumers in terms of sensory quality. The
treatment with the addition of 5% concentration gave the best results in the addition
of calcium and the hedonic test. The result of calcium obtained in 100 g is 1530,37
mg, so 55 g of cat's tongue cake has calcium of 842 mg. It is sufficient to meet the
need for calcium per day. The hedonic test results obtained for the color parameter
were 4.17, aroma received a value of 4.00, texture received a value of 4.10, and
taste obtained a value of 4.17 out of a maximum value of 5 so that the acceptance
value indicated that the panelists liked it.

Keywords: Nile tilapia, Flour, Cat tongue cake, Calsium and Sensory

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