LESTARI, NADIAH RACHMAWATI (2023) PENGARUH PENAMBAHAN MINYAK JEROAN IKAN PATIN (Pangasius sp.) PADA KARAKTERISTIK SALAD DRESSING “THOUSAND ISLAND” (23dt487). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

(Nadiah Rachmawati Lestari. 26060119140094. Pengaruh Penambahan
Minyak Jeroan Ikan Patin (Pangasius sp.) pada Karakteristik Salad Dressing
“Thousand Island”. Lukita Purnamayati dan Putut Har Riyadi).
Ikan patin merupakan salah satu ikan air tawar yang banyak ditemui di
Indonesia. Ikan patin memiliki kandungan lemak sebesar 1,09%-5,8%. Jeroan
merupakan salah satu bagian pada ikan patin yang memiliki lemak banyak. Lemak
dapat diolah menjadi minyak. Salad dressing merupakan salah satu produk yang
berbasis minyak. Salad dressing biasanya dibuat dengan minyak nabati, namun
minyak nabati memiliki kandungan omega-3 yang rendah. Minyak ikan memiliki
kandungan omega-3 yang tinggi. Penelitian ini bertujuan untuk mengetahui
karakteristik salad dressing “thousand island” dengan kombinasi minyak jeroan
ikan patin serta mengetahui konsentrasi minyak jeroan ikan patin yang terbaik pada
salad dressing “thousand island”. Metode yang digunakan yaitu experimental
laboratories dengan rancangan percobaan berupa Rancangan Acak Lengkap
(RAL). Perlakuan yang digunakan dalam penelitian ini adalah penambahan minyak
jeroan ikan patin dengan konsentrasi 0%, 5%, 10% dan 15%. Tahapan dalam
pembuatan salad dressing “thousand island” dimulai dari ekstraksi minyak jeroan
ikan patin kemudian diolah menjadi salad dressing “thousand island”. Parameter
pengujian berupa kadar lemak, kadar air, kadar protein, profil asam lemak (SFA,
MUFA dan PUFA), pengembangan adonan, stabilitas emulsi, warna (L*, a* dan
b*), hedonik (aroma, kenampakan, rasa dan tekstur) dan viskositas. Penambahan
minyak jeroan ikan patin berpangaruh terhadap kadar lemak (49,80±0,65%), kadar
air (40,41±0,14%), kadar protein (2,80±0,10%), SFA (57,40), MUFA (40,15),
PUFA (2,56), overrun (25,71±0,37%), nilai L* (69,28±0,11), nilai a* (2,75±0,14),
nilai b* (21,90±0,80), aroma (5,70±1,34), kenampakan (5,90±1,09), rasa
(5,60±0,89), tekstur (5,63±0,71) dan viskositas (11.667±404,14cPs). Konsentrasi
terbaik dihasilkan pada penambahan minyak jeroan ikan patin 5%.
Kata Kunci: ikan patin, minyak jeroan, salad dressing

ABSTRACT
(Nadiah Rachmawati Lestari. 26060119140094. The Effect of “Pangasius
sp.” Viscera Oil Addition on Salad Dressing “Thousand Island” Characteristics.
Lukita Purnamayati dan Putut Har Riyadi).
Pangasius sp. is a freshwater fish that can be found abundantly in Indonesia
which also contains quite high fat value ranging from 1,09-5,8%. Viscera is the
part of Pangasius sp. where mostly fat can be discovered. Usually, fat is utilized
through food processing into fish oil. Salad dressing is an oil-based product usually
made of vegetable oil. However, the omega-3 contained in vegetable oil is
considered low. This research aimed to know the characteristics of salad dressing
“Thousand Island” and its best ratio by combining pangasius viscera oil and
sunflower oil. The method used in this research was experimental laboratories with
Completely Randomized Design (CRD). The treatments used were different viscera
oil concentrations used, which were 0%, 5%, 10%, and 15%. The making of salad
dressing “Thousand Island” consisted of several steps, starting with viscera oil
extraction through dry rendering, making mayonnaise paste, and forming it into
salad dressing. The analysis used were fat content, water content, protein content,
fatty acids profile (SFA, MUFA, and PUFA), overrun value, emulsion stability,
color (L*, a*, and b*), hedonic test and viscosity. Pangasius viscera oil addition
affected (p<5%) on fat content (49,80±0,65%), water content (40,41±0,14%),
protein content (2,80±0,10%), SFA (57,40), MUFA (40,15), PUFA (2,56), overrun
(25,71±0,37%), L* value (69,28±0,11), a* value (2,75±0,14), b* value
(21,90±0,80), aroma (5,70±1,34), appearance (5,90±1,09), taste (5,60±0,89),
texture (5,63±0,71) and viscosity (11.667±404,14cPs). The best combination was
obtained by “A” which had 5% pangasius viscera oil addition.
Keywords: pangasius, viscera oil, salad dressing

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