PUSPITARINI, TAUKHIDA (2023) PENGARUH PENAMBAHAN TEPUNG TULANG IKAN BANDENG (Chanos chanos Forskal) SEBAGAI SUMBER KALSIUM DAN FOSFOR PADA BROWNIES CRISPY (23dt485). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Taukhida Puspitarini. 26060119120017. Pengaruh Penambahan Tepung
Tulang Ikan Bandeng (Chanos chanos Forskal) sebagai Sumber Kalsium dan Fosfor
pada Brownies Crispy. Tri Winarni Agustini dan Ima Wijayanti).
Brownies crispy merupakan inovasi produk brownies panggang berukuran kecil,
tipis, dan memiliki tekstur renyah. Brownies crispy pada umumnya memiliki kandungan
kalsium dan fosfor yang rendah. Tulang ikan bandeng (Chanos chanos Forskal)
merupakan produk samping yang memiliki kandungan kalsium dan fosfor cukup baik.
Tulang ikan bandeng dapat diolah menjadi tepung sebagai alternatif sumber kalsium
pada produk pangan. Penambahan tepung tulang ikan bandeng pada pembuatan
brownies crispy diharapkan dapat membantu meningkatkan mutu produk. Penelitian ini
bertujuan untuk mengetahui pengaruh penambahan, serta konsentrasi terbaik tepung
tulang ikan bandeng terhadap kadar kalsium, fosfor, dan mutu hedonik brownies crispy.
Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan
perlakuan penambahan tepung tulang ikan bandeng konsentrasi 4%, 8%, dan 12%, serta
kontrol sebagai pembanding dengan pengujian sebanyak 3 kali ulangan. Data hasil uji
tekstur, kadar kalsium, fosfor, protein, FFA, dan air dilakukan uji ANOVA dan uji Beda
Nyata Jujur (BNJ). Data hasil pengujian hedonik diuji menggunakan metode uji
Kruskal-Wallis dan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa perlakuan
penambahan tepung tulang ikan bandeng memberikan pengaruh nyata (P<0,05)
terhadap kadar kalsium dan fosfor brownies crispy. Perlakuan penambahan tepung
tulang ikan bandeng 4% merupakan konsentrasi terbaik yang dapat mengkontribusi
peningkatan kadar kalsium dan fosfor pada produk brownies crispy. Perlakuan
penambahan tepung 4% menghasilkan kadar kalsium 166,32 mg/100 g, fosfor 129,67
mg/100 g, protein 6,57 %, FFA 0,17%, kadar air 1,77%, tingkat kerenyahan 395,18 gf,
serta menghasilkan nilai hedonik tertinggi yaitu selang kepercayaan sebesar
7,68<µ<7,97 yang artinya produk brownies crispy paling disukai panelis.
Kata kunci: Tepung Tulang Ikan Bandeng, Kalsium, Fosfor, Brownies Crispy

ABSTRACT
(Taukhida Puspitarini. 26060119120017. The Effect of Addition of Milkfish
Bone Flour (Chanos chanos Forskal) as Source of Calcium dan Phosphorus on
Brownies Crispy. Tri Winarni Agustini and Ima Wijayanti).
Brownies crispy is an innovation of baked brownies product that has small size,
thin, and crispy texture. Brownies crispy generally has low content of calcium and
phosphorus. Milkfish bones (Chanos chanos Forskal) is considered as by-product that
can be used as good calcium and phosphorus resource. Milkfish bones can be processed
into flour as an alternative source of calcium in food products. The addition of milkfish
bone flour on brownies crispy is expected to help improve the quality of brownies crispy.
This research purposed to find out the effects of addition and the best concentration of
milkfish bone flour on calcium, phosphorus, and hedonic quality of brownies crispy.
This research used the Completely Randomized Design with the addition of milkfish
bone flour 4%, 8%, and 12% concentrations and control as a comparison with three
repititions. The results of the texture, calcium, phosphorus, protein, FFA, and water
content test analyzed with ANOVA test and Honestly Significant Difference test.
Hedonic test results was analyzed with the Kruskal-Wallis test and the Mann-Whitney
test. The results showed that the addition of milkfish bone flour gave the significant
effect (P<0.05) on the calcium and phosphorus contents of brownies crispy. The
addition of 4% flour was the best concentration that can contribute to the calcium and
phosphorus content of brownies crispy. The addition of 4% flour produced calcium
content of 166,32 mg/100 g, phosphorus of 129,67 mg/100g, protein of 6.57%, FFA of
0.17%, water content of 1.77%, and crispiness of 395.18 gf. The addition of 4% flour
resulted in the highest hedonic value with a confidence interval of 7.68<μ<7.97 which
means it was the most preferred by panelis.
Keywords: Milkfish Bone Flour, Calcium, Phosphorus, Brownies Crispy

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