Edible : Jedb
Vol 7, No 1 (2018): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan

PENAMBAHAN TEPUNG DAUN KELOR PADA PEMBUATAN KERUPUK IKAN SEPAT SIAM

Muchsiri, Mukhtarudin (Unknown)
Idealistuti, Idealistuti (Unknown)
Ambiyah, Rizal (Unknown)



Article Info

Publish Date
13 Jun 2019

Abstract

ABSTRACT The objective of this research is to know the fortification of different flour moring on the resulting crayfish cracker, to know the fortification of different maize flour on the protein content and the water content of the resulting Siam sponge crackers and to know the fortification of different kelor leaf flour on the color, the aroma , taste and crunchiness of fish crackers. This research was conducted in the laboratory of Agriculture Faculty of Muhammadiyah University of Palembang and in the laboratory of Research Center and Industrial Standardization of Palembang in April 2017 until April 2018. This research used Randomized Block Design (RAK), hedonic test and test ranking. Fortification of kelor leaf flour significantly affected protein content and water content of Siamese fish crackers. The highest protein content and the lowest water content of Siamese fish crackers were found in treatment of P3 (fortification of 3% moringa flour from fish meat weight) with an average value of 10.79% and 13.58%. The result of organoleptic test of fish crackers of siamese fish is done to the color, aroma, taste and the level of crispness. The result of hedonic test of color, flavor, taste and crunchiness of Siamese fish cracker cracker with the highest favorite level value is found in P3 treatment (fortification of 3% moringa flour from fish meat weight) with an average value of 3.50 (preferred criteria) 3.95 (criteria rather preferred by panelists), 4.30 (criteria favored by panelists) and 0.48 (crunching criteria). ABSTRAK Penelitian ini bertujuan untuk mengetahui penambahan tepung daun kelor yang berbeda pada kerupuk ikan sepat siam yang dihasilkan, mengetahui penambahan tepung daun kelor yang berbeda pada kadar protein dan kadar air kerupuk ikan sepat siam yang dihasilkan dan mengetahui penambahan tepung daun kelor yang berbeda pada  warna, aroma, rasa dan tingkat kerenyahan  kerupuk ikan sepat siam yang dihasilkan. Penelitian ini dilaksanakan di laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan di laboratorium Balai Riset dan Standardisasi Industri Palembang  pada bulan April 2017 sampai dengan bulan April 2018. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), uji hedonic dan uji ranking. Penambahan  tepung daun kelor berpengaruh sangat nyata terhadap kadar protein dan kadar air kerupuk ikan sepat siam. Kadar protein tertinggi dan kadar air terendah kerupuk ikan sepat siam terdapat pada perlakuan perlakuan P3 (Penambahan tepung daun kelor 3% dari berat daging ikan) dengan nilai rata-rata 10,79% dan 13,58%. Hasil uji organoleptik kerupuk ikan sepat siam dilakukan terhadap warna, aroma, rasa dan tingkat kerenyahan. Hasil uji hedonik warna, aroma, rasa dan tingkat kerenyahan kerupuk ikan sepat siam dengan nilai tingkat kesukaan tertinggi terdapat pada perlakuan P3 (Penambahan  tepung daun kelor 3%  dari berat daging ikan) dengan  nilai rata-rata 3,50 (kriteria agak disukai), 3,95 (kriteria agak disukai panelis), 4,30 (kriteria disukai panelis) dan 0,48 (kriteria renyah).

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Journal Info

Abbrev

edible

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

Jurnal Edible discusess the relust of agricultural research in the field of food science and technology. Jurnal ini membahas tentang hasil-hasil penelitian pertanian di bidang ilmu dan teknologi pangan, Seperti : Pasca Panen,Pengolahan Pangan, Rekayasa Pangan, Gizi Pangan , Mikrobiologi Pangan Serta ...