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Muh Tahir
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry

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Karakteristik Fisikokimia Dan Organoleptik sosis Analog Berbasis Ikan Gabus (Channa striata) Dan Tepung Beras Ketan Hitam (Oryza Sativa Glutinosa) Clarita Gobel; Muh Tahir; Siti Aisah Liputo
Jambura Journal of Food Technology Vol 4, No 1 (2022)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.206 KB) | DOI: 10.37905/jjft.v4i1.14116

Abstract

Snakehead fish is known to contain high protein, especially albumin and black glutinous rice flour which functions as a binder containing antioxidants, so it is good to be developed into processed products such as sausages. This study aims to determine the physicochemical characteristics and acceptability of panelists to analog sausages based on snakehead fish and black glutinous rice flour. The data were analyzed by statistical analysis of variance (ANOVA) at the level of = 5% using the SPSS (Statistical Product and Service Solutions) type 16.0 program, if there was a significant difference between treatments, then continued with Duncan's Multiple Range Test (DMRT). The results showed that from the four analogue sausage treatments of snakehead fish and black glutinous rice flour, the best preferred treatment was the A4 treatment which the results included water content of 59.91%, protein content of 12.04%, fat content of 6.17%, ash content 0.62%, carbohydrates 21.27%, and antioxidant activity 13.84% as well as the organoleptic test for color 5.07%, aroma 5.00%, texture 6.07%, and taste 5.27%.
PENGARUH LAMA PEMASAKAN TERHADAP KARAKTERISTIK FISIKOKIMIA ABON IKAN GABUS (Channa striata) DENGAN SUBSTITUSI JANTUNG PISANG Liska Gaga; Muh Tahir; Zainudin Antuli
Jambura Journal of Food Technology Vol 4, No 1 (2022)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (372.06 KB) | DOI: 10.37905/jjft.v4i1.13900

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh dan lama penggorengan substitusi jantung pisang pada abon ikan gabus terhadap karakteristik nilai gizi yang dihasilkan.Rancangan Acak Lengkap (RAL) faktorial menjadi rancangan yang digunakan pada penelitian ini dengan 3 kali ulangan.Analysis of Variance (ANOVA) digunakan sebagai analisis dalam memperoleh data untuk mengetahui ada tidaknya perbedaan perlakuan, jika dalam data terdapat perbedaan perlakuan, maka Duncan’s Multiple Range Test(DMRT) menjadi lanjutan pengujian. Data yang diperoleh kemudian diolah menggunakan Microsoft Office Excel 2007 dan apliikasi SPSS 16.0.Hasil penelitian menunjukkan lama penggorengan abon ikan gabus yang di substitusi jantung pisang memberikan pengaruh terhadap karakteristik abon ikan gabus pada penelitian ini. Karakteristik abon ikan gabus  dengan lama penggorengan 30 menit meliputi: rendemen 45,09%-50,34%, kadar air 10,54%-12,06%, kadar abu 5,06%-4,33%, kadar albumin 0,512%-0,338%, kadar lemak 13,38%-6,42%, kadar serat 3,39%-6,31%, pengujian organoleptik yang meliputi warma 5,10-4,47, aroma 5,20-4,70, rasa 4,77-4,30, serta tekstur 5,03-4,13.  Sedangkan abon ikan gabus  dengan lama penggorengan 45 menit meliputi: rendemen 44,22%-49,38%, kadar air 7,50%-11,01%, kadar abu 4,11%-3,15%, kadar albumin 0,471%-0,427%, kadar lemak 7,15%-5,85%, kadar serat 2,83%-5,59%, pengujian organoleptik yang meliputi warma 5,73-3,30, aroma 5,03-4,13, rasa 4,67-3,50, serta tekstur 5,27-4,00. Berdasarkan hasil perlakuan terbaik  dari hasil organoleptik yang ditunjukkan oleh ikan gabus 85% dengan substitusi jantung pisang 15% pada semua lama pemasakan yaitu 30 menit dan 45 menit.
Co-Authors Clarita Gobel Liska Gaga Siti Aisa Liputo Zainudin Antuli