Masnapita, Adelia (2023) Karakteristik Mutu Bontot Kombinasi Ikan Payus (Elops hawaiensis) dan Ikan Gelodok (Periophthalmodon schlosseri)”. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Bontot is a traditional food typical of Domas. Bontot made of Hawaiian ladyfish. Bontot needs new product innovation because Hawaiian ladyfish population is decreasing, so there is a need for a combination of other types of fish. The type of fish used is Giant mudskipper in the area. Giant mudskipper is rarely used as processed food in the Serang area. Therefore, the bontot combination made from Hawaiian ladyfish and Giant mudskipper is the topic of this research. The purpose of this study was to determined the best treatment for bontot Hawaiian ladyfish and Giant mudskipper based on physical, chemical and microbiological tests. The results showed that the best treatment was the D bontot treatment which used 100% Giant mudskipper because it contained the highest fat and protein. Proximate analysis of wet weight (bb) for treatment D 45.91% moisture content, 2.52% ash content, 0.71% fat content, 4.91% protein content and 45.97% carbohydrate content. Hawaiian ladyfish and Giant mudskipper tails had a total plate count value that was still below the microbial contamination limit 5 x 105 CFU/g. The hedonic test values for appearance (6.37-6.97), smell (5.23-6.80), taste (5.43-6.93), texture (6.10-6.43) get neutral values close to like. The value of folding test (7.80-8.40) and bite test (6.80-7.80). The Recommended Dietary Allowances (RDA) of 100g a serving of bontot Hawaiian ladyfish and Giant mudskipper from all treatments is still below the recommended daily nutritional adequacy, therefore to fulfill the nutrition it is recommended to consume other processed foods.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor Surilayani, Dini 198501042015042001 Thesis advisor Pratama, Ginanjar 198805222019031009
Additional Information:	Bontot merupakan makanan tradisional khas Domas. Bontot terbuat dari ikan payus. Bontot membutuhkan inovasi produk baru karena populasi ikan payus semakin berkurang, sehingga perlu kombinasi jenis ikan lain. Jenis ikan yang digunakan adalah ikan gelodok yang ada di daerah tersebut. Ikan gelodok jarang dijadikan makanan olahan di daerah Serang. Oleh karena itu, kombinasi bontot yang terbuat dari ikan payus dan ikan gelodok menjadi topik penelitian ini. Tujuan dari penelitian ini adalah untuk menentukan perlakuan terbaik pada bontot ikan payus dan ikan gelodok berdasarkan uji fisik, kimia dan mikrobiologi. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah perlakuan D bontot yang menggunakan 100% ikan gelodok karena mengandung lemak dan protein paling tinggi. Analisis proksimat berat basah (bb) untuk perlakuan D kadar air 45,91%, kadar abu 2,52%, kadar lemak 0,71%, kadar protein 4,91% dan kadar karbohidrat 45,97%. Kepik hawai dan ikan gelodok memiliki nilai total plate count yang masih di bawah ambang batas cemaran mikroba 5 x 10 CFU/g. Nilai uji kesukaan terhadap kenampakan (6.37-6.97), bau (5.23-6.80), rasa (5.43-6.93), tekstur (6.10-6.43) mendapatkan nilai netral mendekati suka. Nilai uji lipat (7.80-8.40) dan uji gigit (6.80-7.80). Angka Kecukupan Gizi (AKG) Bontot ikan payus dan ikan gelodok dari semua perlakuan masih di bawah kecukupan gizi harian yang dianjurkan, oleh karena itu untuk memenuhi gizi dianjurkan mengkonsumsi makanan olahan lainnya.
Subjects:	S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:	04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan
Depositing User:	Adelia Masnapita adel
Date Deposited:	28 Feb 2023 09:16
Last Modified:	28 Feb 2023 09:16
URI:	http://eprints.untirta.ac.id/id/eprint/22006

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