PENGARUH PROPORSI DAGING IKAN MUJAIR (Tillapia Mossambica)DENGAN KELUWIH (Artocarpus Communis) DAN PENAMBAHAN TEPUNGBERAS TERHADAP SIFAT ORGANOLEPTIK DENDENG GILING

NUR LIA FARIDA

Abstract


Tujuan penelitian ini untuk: 1) Mengetahui pengaruh interaksi proporsi ikan mujair dan keluwih dengan penambahan tepung beras pada sifat organoleptik dendeng giling yang meliputi warna, tekstur, rasa dan kesukaan panelis, 2) Produk dendeng giling yang terbaik meliputi warna, tekstur, aroma dan  rasa dan kesukaan , dan 3) Mengetahui kandungan gizi pada dendeng giling dari proporsi ikan mujair dan kluwih yang terbaik.


Jenis penelitian ini adalah eksperimen dengan menggunakan 3 variabel yaitu variabel bebas, variabel terikat dan variabel kontrol. Proporsi daging ikan mujair dan keluwih yang digunakan adalah 3:1, 1:1, 1:3 dan penambahan tepung beras yang digunakan yaitu 10%, 20%, 30%. Pengumpulan data menggunakan teknik observasi melalui uji organoleptik meliputi warna, aroma, tekstur, rasa dan tingkat kesukaan. Sampel dinilai oleh 30 panelis yaitu 15 orang panelis terlatih dan 15 orang panelis agak terlatih. Data uji organoleptik dianalisis menggunakan uji anava ganda (two way anova) dengan uji lanjut Duncan.


Hasil penelitian menunjukan Interaksi ikan mujair dengan keluwih dan penambahan tepung beras berpengaruh terhadap warna dan tekstur tetapi tidak berpengaruh terhadap aroma, rasa dan kesukaan dendeng giling matang. Produk dendeng giling terbaik berdasarkan mean tertinggi adalah produk XA1XB3 dengan penggunaan proporsi ikan mujair dengan keluwih 1:3 dan penambahan tepung beras sebanyak 10% dan XA3XB3 dengan penggunaan ikan mujair dan keluwih 1:3 dengan penambahan tepung beras 30%. Dendeng giling XA1XB3 mengandung karbohidrat 22,38%, lemak 1,65%, protein 54,71% dan air 17,60%. Dendeng giling XA3XB3 mengandung karbohidrat 21,80, lemak 1,51%, protein 55,94%, dan air 18,11%.


 


Kata kunci : Mujair, Keluwih, Tepung Beras, Dendeng


 


Abstract


The aims of this reserch : 1) to know the effect interaction of mujair fish and breadnut proportion with rice flour addition toward the organoleptic characteristic of cooked milled dendeng including color, texture, taste and panelists preference, 2) to know the best dendeng to ward the organoleptic of cooked milled dendeng including color, texture, aroma, taste and panelist preference , dan  3) to know the contained nutrient in tthe milled dendeng from the best proportion of mujair fish and breadnut.


Type this reserch was experimental by using 3 variables, it werw independent variable, dependent variable, and control variable. The proportion meat of mujair fish and breadnut used were 3:1, 1:1, 1:3, while rice flour addition used were 10%, 20% and 30%. Data collecting technique was observation through organoleptic test including color, aroma, texture, taste and preference level. The sample rated by 30 panelist, 15 were trained panelist and 15 were semi-trained panelist. Data of


Organoleptic test analyzed using two way annov with Duncan posthoc.


The reserch yield shows the interaction of mujair fish and breadnut proportion with rice flour addition effect on color and texture but not affected on aroma, taste, and preference level of cooked milled dendeng. The best product of cooked milled dendeng preferred by panelist was product XA1XB3 wich used proportion of mujair fish and breadnut 3:1 with addition of rice flour 10% and was product XA3XB3 with used proportion of mujair fish and breadnut 3:1 with addition rice flour 30%. The containing nutrient of cooked milled dendeng from the best proportion of mujair fish ang breadnut with  addition rice flour XA1XB3 were protein 54,71% , carbohydrate 22,38%, fat 1,65% and water 17,60%. Dendeng XA3XB were protein 55,94%, carbohydrate 21,80%, fat 1,51% and water 18,11%.


     Keywords: Mujair fish, breadnut, rice flour, dendeng  


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