<![CDATA[Petis dapat dibuat dari bahan-bahan dasar berupa kaldu hasil rebusan ikan pindang, kupang, atau udang dan bahan pengisi yaitu berbagai jenis tepung. Penggunaan bahan pengisi dimaksudkan untuk meningkatkan kualitas produk terkait karakteristik kimiawi dan kesukaan konsumen. Tujuan penelitian ini adalah untuk memahami karakteristik fisikokimia petis air rebusan ikan layang dengan kombinasi bahan pengisi. Bahan pengisi yang digunakan yaitu: (1) 20% tepung terigu, (2) 15% tepung terigu + 5% tepung tapioka, (3) 15% tepung terigu + 5% tepung beras, dan (4) 15% tepung terigu + 5% maizena. Parameter yang dianalisis terdiri atas proksimat, viskositas, warna, dan tingkat kesukaan (hedonik). Hasil penelitian menunjukkan bahwa kombinasi bahan pengisi berpengaruh nyata terhadap nilai proksimat petis (kadar abu, air, protein, lemak) dan sifat fisik (viskositas dan warna), namun tidak berpengaruh nyata terhadap nilai hedonik (warna, rasa, tekstur, aroma,dan kesukaan keseluruhan). Kadar air petis adalah 30-50% dengan protein 20-27% yang telah memenuhi standar SNI 1-2718-2013. Derajat putih petis 40,49-45,50% dengan viskositas 568,75-981,25 dPa’s. Penambahan bahan pengisi tepung terigu dan tepung tapioka merupakan perlakuan terbaik yang menghasilkan petis dengan kadar air 32,89%; abu 2,30%; protein 24,05%; lemak 3,63%; karbohidrat 37,13%; kecerahan (L) 50,93, (a*) 5,37, (b*) 23,10, derajat putih 45,50%, dan viskositas 981,25 dPa’s. Berdasarkan parameter rasa (6,55), tekstur (6,35), aroma (5,88), warna (6,68) dan kesukaan keseluruhan (7,03), data hasil analisis menunjukkan bahwa petis tersebut dapat diterima dengan baik oleh panelis.Title: Physicochemical Characteristics of Fish Paste from Shortfin Scad (Decapterus sp.) Boiled Fish Water with Filler Material CombinationsPetis is made of broth from boiled fish, mussels, or shrimp as basic ingredients and filler materials of flour. The use of fillers is intended to improve product quality related to chemical characteristics and consumer preferences. This study aims to determine the physicochemical characteristics of petis with a combination of fillers. The fillers used are: (1) 20% wheat flour, (2) 15% wheat flour + 5% tapioca flour, (3) 15% wheat flour + 5% rice flour, and (4) 15% wheat flour + 5% cornstarch. Parameters analyzed include proximate, viscosity, color, and level of preference (hedonic). Data were analyzed using a completely randomized design with three replications, while the hedonic test results were analyzed using Kruskal-Wallis. The combination of fillers had a significant effect on proximate values ( ash, moisture, protein, fat) and physical properties (viscosity and color), but had no significant effect on hedonic values (taste, color, odor, texture, and overall liking). The moisture content of petis was 30-50%, with protein content 20-27%, and has met the standard of SNI 1-2718-2013. The whiteness of the petis was 40.49-45.50%, while the viscosity ranged from 568.75 to 981.25 dPa’s. The addition of wheat flour and tapioca flour was the best treatment. This petis has a moisture content of 32.89%; 2.30% ash; 24.05% protein; 3.63% fat; 37.13% carbohydrate; with brightness of (L) 50.93, (a*) 5.37, (b*) 23.10, whiteness of 45.50%, and viscosity of 981.25 dPa’s. The hedonic sensory test (scale 1-9) showed that this petis was well received by the panelists based on the parameters of taste (6.55), texture (6.35), aroma (5.88), color (6.68), and overall acceptance (7.03). ]]>
