<![CDATA[Brokoli merupakan tanaman sayur famili Brassicaceae (jenis kol dengan bunga hijau) yang mengandung banyak serat dan antioksidan. Salah satu pengolahan yang digunakan untuk meningkatkan serat dan antioksidan adalah sosis ikan barakuda. Tujuan penelitian ini Mengetahui pengaruh penambahan brokoli organik pada pengolahan sosis ikan barakuda terhadap sifat kimia dan nilai hedonik. Materi yang digunakan adalah adalah ikan barakuda, brokoli organik, dan bahan pendukung pembuatan sosis. Metode yang digunakan yaitu eksperimental laboratorium dengan rancangan percobaan yaitu RAL (Rancangan Acak Lengkap). Masing-masing perlakuan dalam penelitian menggunakan 3 kali ulangan. Sifat kimia dan data hedonik dianalisis dengan uji ANOVA. Hasil penelitian pendahuluan didapat konsentrasi terbaik penambahan brokoli sebesar 10%, 20%, dan 30%. Hasil penelitian utama menunjukkan bahwa penambahan brokoli dalam sosis ikan barakuda memberikan pengaruh yang sangat nyata (P<0,05) terhadap peningkatan kadar abu, kadar serat kasar, kadar protein, pro vitamin A, dan penurunan kadar lemak. Nilai proksimat dalam g/100 g sosis ikan barakuda dengan penambahan brokoli 0%, 10%, 20% dan 30% berturut-turut yaitu air 9,074-9,668, abu 5,880-6,164, lemak 9,646-11,098, protein 38,136-39,439, karbohidrat 35,388-35,364, dan serat kasar 0,397-2,814. Nilai pro vitamin A dalam mg/100 g sosis ikan barakuda dengan penambahan brokoli 0%, 10%, 20% 30% berturut-turut yaitu 0-0,78. Penambahan brokoli dalam sosis ikan barakuda menunjukan perbedaan yang sangat nyata (P<0,05) terhadap nilai hedonik rasa, warna, aroma, dan tekstur.Kata Kunci: Brokoli, Sosis ikan barakuda, Proksimat AbstractBroccoli is a vegetable plant from family Brassicaceae (cabbage with green flower types) that contain a lot of fiber and antioxidants. One food processing used to increase fiber and antioxidants is barracuda fish sausages. The purpose of this study to know the effect of organic broccoli addition in barracuda fish sausage on the chemical characteristics and hedonic value. The material were barracuda fish, organic broccoli, and supporting materials to make sausages. Method was the experimental laboratory with experimental design is CRD (Completely Randomized Design). Each treatment in the study using 3 repetitions. Chemical characteristics and hedonic value were analyzed by ANOVA. Preliminary research obtained adding broccoli in the concentration of 10%, 20%, and 30%. The main research results showed that the addition of broccoli in a barracuda fish sausage provide a significant influence (P <0.05) increased levels of ash, crude fiber content, protein content, pro-vitamin A, and a decrease in fat content. Proximate values in g/ 100 g of barracuda fish sausage with broccoli addition of 0%, 10%, 20% and 30% that were water from 9.074-9.668, ash from 5.880-6.164, fat from 9.646-11.098, proteins from 38.136-39.439, carbohydrates from 35,388-35,364, and fibers from 0.397-2.814. The value of pro-vitamin A in mg/100 g of barracuda fish sausage with broccoli addition of 0%, 10%, 20% and 30%, respectively were 0-0.78. The addition of broccoli in a barracuda fish sausages showed real significant differences (P <0.05) on hedonic value of flavor, color, aroma, and texture.Keywords: Broccoli, Barracuda sausage, Proximate]]>
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