PRIADANI, NABILAH AMAJIDA (2023) KARAKTERISTIK KERUPUK CUMI-CUMI (Loligo sp.) DENGAN PENAMBAHAN SUSU SAPI BUBUK PADA KONSENTRASI YANG BERBEDA (23dt486). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Nabilah Amajida Priadani. 26060119140037. Karakteristik Kerupuk
Cumi-Cumi (Loligo sp.) dengan Penambahan Susu Sapi Bubuk pada Konsentrasi
yang Berbeda. Apri Dwi Anggo dan Slamet Suharto).
Kerupuk cumi-cumi merupakan salah satu jenis makanan kering yang terbuat dari
bahan yang mengandung pati cukup tinggi dengan penambahan bahan lainnya yang
diizinkan. Bahan tambahan yang dapat dicampurkan pada proses pembuatan
kerupuk cumi-cumi diantaranya adalah susu sapi bubuk. Penggunaan susu pada
pembuatan kerupuk cumi-cumi memberikan pengaruh terhadap rasa, aroma, warna,
tekstur, dan penilaian keseluruhan yang merupakan faktor-faktor penting dalam
pembuatan kerupuk. Penelitian ini bertujuan untuk mengetahui karakteristik
kerupuk cumi-cumi dengan penambahan susu sapi bubuk serta konsentrasi terbaik
penambahan susu sapi bubuk pada kerupuk cumi-cumi. Proses pembuatan kerupuk
cumi-cumi yaitu daging cumi diblender lalu dicampur dengan tepung tapioka dan
bumbu tambahan, serta susu sapi bubuk sesuai perlakuan kemudian diaduk hingga
kalis dan dibentuk memanjang untuk dikukus lalu dilakukan pemotongan,
penjemuran dan penggorengan. Metode penelitian yang digunakan adalah
experimental laboratorium. Parameter yang diamati dari penelitian ini yaitu uji
kemekaran, kerenyahan, kadar air, kadar protein, kadar lemak, kadar abu, Scanning
Electron Microscope (SEM) dan hedonik. Penelitian ini menggunakan Rancangan
Acak Lengkap (RAL) yang terdiri dari 1 faktor, 4 perlakuan dan 3 kali ulangan,
yaitu penggunaan susu sapi bubuk dengan konsentrasi 1%, 3% dan 5%. Data yang
diperoleh dianalisis menggunakan analisis ANOVA untuk uji fisik dan kimia,
sedangkan uji hedonik dianalisis dengan uji Kruskall-Wallis dilanjutkan dengan uji
lanjut Mann-Whitney. Berdasarkan hasil penelitian menunjukkan bahwa perlakuan
penambahan susu sapi bubuk dengan konsentrasi 1%, 3%, dan 5% memberikan
pengaruh yang nyata terhadap kerenyahan, kadar air, kadar protein, kadar lemak,
kadar abu, mikrostruktur kerupuk yang dibuktikan dengan pengujian Scanning
Electron Microscope (SEM) namun tidak memberikan pengaruh yang nyata pada
tingkat kemekaran kerupuk dan perlakuan terbaik untuk penambahan susu sapi
bubuk pada produk kerupuk cumi-cumi yaitu pada konsentrasi 1%.
Kata kunci : Kerupuk Cumi-Cumi, Protein, Susu Sapi Bubuk, Tekstur

ABSTRACT
(Nabilah Amajida Priadani. 26060119140037. Characteristics of Squid
Crackers (Loligo sp.) with the Addition of Powdered Cow's Milk at Different
Concentrations. Apri Dwi Anggo and Slamet Suharto).
Squid crackers are a type of dry food made from ingredients that contain quite high
starch with the addition of other permitted ingredients. Additional ingredients that
can be mixed in the process of making squid crackers include powdered cow's milk.
The use of milk in making squid crackers has an influence on the taste, aroma,
color, texture and overall rating which are important factors in making crackers.
This research aims to determine the characteristics of squid crackers with the
addition of powdered cow's milk and the best concentration of powdered cow's milk
added to squid crackers. The process for making squid crackers is that the squid
meat is blended, then mixed with tapioca flour and additional spices, as well as
powdered cow's milk according to the treatment, then stirred until smooth and
shaped lengthwise for steaming, then cutting, drying and frying. The research
method used is experimental laboratory. The parameters observed in this research
were efflorescence, crispness, water content, protein content, fat content, ash
content, Scanning Electron Microscope (SEM) and hedonic tests. This research
used a Completely Randomized Design (CRD) consisting of 1 factor, 4 treatments
and 3 replications, namely the use of powdered cow's milk with concentrations of
1%, 3% and 5%. The data obtained were analyzed using ANOVA analysis for
physical and chemical tests, while the hedonic test was analyzed using the Kruskall
Wallis test followed by the Mann-Whitney test. Based on the research results, it
shows that the treatment with the addition of powdered cow's milk with a
concentration of 1%, 3% and 5% has a real effect on crispness, water content,
protein content, fat content, ash content, microstructure of crackers as proven by
Scanning Electron Microscope testing ( SEM) but did not have a real effect on the
level of efflorescence of crackers and the best treatment for adding powdered cow's
milk to squid cracker products was at a concentration of 1%.
Keywords : Crackers Squid, Protein, Powdered Cow's Milk, Texture

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