NUR SURYA, FAUZIAH (2023) PEMANFAATAN IKAN GELODOK (Periophthalmodon schlosseri) PADA PEMBUATAN BROWNIES PANGGANG. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Giant mudskipper is one of the fishery commodities with good nutritional content but has not been used optimally because giant mudskippers are not taken into account and are considered as low economic fish. To optimize the utilization of giant mudskippers, it is necessary to diversify fishery products. One of them is fortifying brownies products with giant mudskipper protein concentrate. This research has two objectives. Firstly, to optimize the utilization of giant mudskipper meat (P. schlosseri) and secondly to determine the characteristics of baked brownies of giant mudskipper which produce the most preferred baked brownies by doing a hedonic test . The research method used a completely randomized design (CRD) with 4 levels of treatment adding giant mudskippers to baked brownies, namely A (control), B (2%), C (4%) and D (6%). The results of the proximate analysis of baked brownies of giant mudskipper showed that the average water content value ranged from 0.59-1.54%, the fat content value ranged from 25.50-28.73%, the protein content value ranged from 8.43-10 .21%, the value of ash content ranged from 1.98-2.14% and the value of carbohydrate content ranged from 57.39-63.51%. For the RDA test per 20 g sample, it can meet the nutritional needs of women aged 19-29 years, protein 3.53-4.32%, carbohydrates 4.05-4.44%, and fat 9.87-11.22%. Meanwhile, for men aged 19-29 years 3.26-3.99% protein, 3.39-3.71% carbohydrates and 8.55-9.73% fat. These results indicate that the best treatment of baked brownies with the addition of giant mudskipper is D (6%) baked brownies with the addition of 6% giant mudskipper to fulfill nutritional adequacy. The value of the characteristics of taste, aroma and texture that were most liked and accepted by the panelists.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor SURILAYANI, DINI 198501042015042001 Thesis advisor PRATAMA, GINANJAR 198805222019031009
Additional Information:	Ikan gelodok merupakan salah satu komoditas perikanan dengan kandungan gizi yang baik namun belum dimanfaatkan secara optimal karena ikan gelodok tidak diperhitungkan dan dianggap sebagai ikan ekonomi rendah. Untuk mengoptimalkan pemanfaatan ikan gelodok perlu dilakukan diversifikasi produk perikanan. Salah satunya adalah fortifikasi produk brownies dengan konsentrat protein ikan gelodok raksasa. Penelitian ini memiliki dua tujuan. Pertama, untuk mengoptimalkan pemanfaatan daging ikan gelodok (P. schlosseri) dan kedua untuk mengetahui karakteristik brownies panggang ikan gelodok yang menghasilkan brownies panggang yang paling disukai dengan melakukan uji hedonik. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan penambahan ikan gelodok pada brownies panggang yaitu A (kontrol), B (2%), C (4%) dan D (6%). Hasil analisis proksimat brownies bakar gelodok menunjukkan rata-rata nilai kadar air berkisar antara 0,59-1,54%, nilai kadar lemak berkisar antara 25,50-28,73%, nilai kadar protein berkisar antara 8,43-10,21%, nilai kadar abu berkisar antara 1,98-2,14% dan nilai kadar karbohidrat berkisar antara 57,39-63,51%. Untuk uji AKG per 20 g sampel dapat memenuhi kebutuhan gizi wanita usia 19-29 tahun, protein 3,53-4,32%, karbohidrat 4,05-4,44%, dan lemak 9,87-11,22%. Sedangkan pria usia 19-29 tahun 3,26-3,99% protein, 3,39-3,71% karbohidrat dan 8,55-9,73% lemak. Hasil ini menunjukkan bahwa perlakuan terbaik brownies panggang dengan penambahan gelodok adalah brownies panggang D (6%) dengan penambahan 6% untuk memenuhi kecukupan gizi. Nilai karakteristik rasa, aroma dan tekstur yang paling disukai dan diterima panelis.
Subjects:	S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:	04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan
Depositing User:	Mrs Fauziah Nur Surya
Date Deposited:	07 Mar 2023 10:02
Last Modified:	07 Mar 2023 10:02
URI:	http://eprints.untirta.ac.id/id/eprint/22009

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