SILSILIA, MITA DIANA (2023) KARAKTERISTIK OTAK-OTAK BANDENG (Chanos Chanos Forskal) DENGAN PENAMBAHAN TEPUNG UBI JALAR PUTIH (Ipomoea batatas L.) DAN TEPUNG TAPIOKA (23dt476). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Mita Diana Silsilia. 26060119120018. Karakteristik Otak-otak Bandeng
(Chanos chanos Forskal) dengan Penambahan Tepung Ubi Jalar Putih (Ipomoea
batatas L.) dan Tepung Tapioka. Slamet Suharto dan Ahmad Suhaeli Fahmi).
Otak-otak bandeng merupakan salah satu olahan ikan bandeng yang
umumnya pengolah hanya menambahkan bumbu rempah saja. Otak-otak bandeng
pada penelitian ini dilakukan dengan menambahkan tepung sebagai bahan pengisi
yang diharapkan dapat menambah volume produk dan memperbaiki sifat
teksturnya. Tujuan penelitian adalah untuk mengetahui pengaruh penambahan
tepung ubi jalar putih dan tepung tapioka terhadap karakteristik otak-otak bandeng
serta menentukan formula terbaik berdasarkan tingkat kesukaan konsumen. Metode
yang digunakan adalah experimental laboratory dengan Rancangan Acak
Kelompok (RAK). Pembuatan otak-otak bandeng dilakukan dengan penambahan
tepung ubi jalar putih dan tepung tapioka pada konsentrasi berbeda yaitu 1:1, 1:2,
2:1 dan produk komersil sebagai pembanding. Data parametrik dianalisis
menggunakan uji ANOVA dan uji Beda Nyata Jujur, sedangkan non parametrik
menggunakan Kruskal Wallis dan Mann-Whitney. Hasil uji proksimat menunjukkan
kadar air 57,86-70,33%; kadar protein 15,46-18,06%; dan kadar abu 1,84-2,39%.
Hasil uji Texture Profile Analysis (TPA) menunjukkan hardness 0,467-0,866 kgf;
cohesiveness 0,020-0,272; springiness 2,727-9,671 mm; gumminess 0,008-0,176
kgf; chewiness 0,043-1,712 kgf.mm; dan adhesiveness (-0,052)-0,336 kgf.mm.
Hasil uji warna menunjukkan lightness (L*) 31,45-45,59; redness (a*) (-2,453)
5,143; dan yellowness (b*) 22,33-31,19. Formulasi terbaik berdasarkan uji hedonik
atau tingkat kesukaan panelis diperoleh perlakuan 1:1 dengan selang kepercayaan
tertinggi yaitu 7,99 < µ < 8,35.
Kata Kunci: Otak-otak Bandeng, TPA, tepung ubi jalar

ABSTRACT
(Mita Diana Silsilia. 26060119120018. Characteristics of Milkfish Brain
(Chanos chanos Forskal) with the Addition of White Sweet Potato Flour (Ipomoea
batatas L.) and Tapioca Flour. Slamet Suharto and Ahmad Suhaeli Fahmi).
Stuffed milkfish is a type of milkfish preparation where processors generally
only add spices. The milkfish brains in this research were carried out by adding
flour as a filler which is expected to increase the volume of the product and improve
its textural properties. The aim of the research was to determine the effect of adding
white sweet potato flour and tapioca flour on the characteristics of milkfish brains
and to determine the best formula based on the level of consumer preference. The
method used was an experimental laboratory with a Randomized Group Design
(RAK). Milkfish otak-otak is made by adding white sweet potato flour and tapioca
flour at different concentrations, namely 1:1, 1:2, 2:1 and commercial products as
a comparison. Parametric data were analyzed using the ANOVA test and Honestly
Significant Difference test, while non-parametric data used Kruskal Wallis and
Mann-Whitney. The proximate test results showed a water content of 57.86-70.33%;
protein content 15.46-18.06%; and ash content 1.84-2.39%. Texture Profile
Analysis (TPA) test results show a hardness of 0.467-0.866 kgf; cohesiveness 0.020
0.272; springiness 2.727-9.671 mm; gumminess 0.008-0.176 kgf; chewiness 0.043
1.712 kgf.mm; and adhesiveness (-0.052)-0.336 kgf.mm. Color test results show
lightness (L*) 31.45-45.59; redness (a*) (-2.453)-5.143; and yellowness (b*) 22.33
31.19. The best formulation based on the hedonic test or panelists' level of
preference was obtained by 1:1 treatment with the highest confidence interval,
namely 7.99 < µ < 8.35.
Keywords: Milkfish, TPA, sweet potato flour

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