Nurhalipah, Siti (2023) KARAKTERISTIK BONTOT DARI KOMBINASI DAGING IKAN PAYUS (Elops hawaiensis) DAN IKAN KUNIRAN (Upeneus sulphureus). S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Bontot is a typical Banten fish jelly product whose manufacturing center is located in Domas Village, Serang District. Bontot from Domas has a distinctive characteristic, which is made from the basic ingredients of hawaiian ladyfish. The availability of hawaiian ladyfish is very little and erratic, causing the price on the market to be relatively expensive and the production price of making bontot is relatively high. This causes bontot processor to only add relatively small profits. Efforts to overcome these problems can be made by combining hawaiian ladyfish raw material with sulphur goatfish.The purpose of this study was to determine the best bontot product characterization from the combination of hawaiian ladyfish and sulphur goatfish. The research was conducted in February-March 2023. The research procedure includes the process of making bontot, organoleptic test, physical test, microbiological test and analysis of nutritional adequacy. The results showed that the best treatment was treatment D (37,5% Hawaian ladyfish + 62,5% Sulphur goatfish). Hedonic test values included color 7,43, aroma 7,27, taste 7,53, and texture 7,73. Folding test value 4,50 and test 6,33. Moisture content value is 46,08%, ash content is 1,86%, fat content is 1,31%, protein content 4,11% and carbohydrate 46,64%. The Total Plate Count value was 2,0×104 (4,30) CFU/g. Nutritional value information of bontot in one serving size is able to contribute 129 Kkal of total energy from 2150 daily energy needs, 1% total fat, 4% protein, 9% carbohydrates, 48% salt and 1 g sugar.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Bontot merupakan produk gel ikan khas Banten yang pusat pembuatannya berada di Desa Domas, Kabupaten Serang. Bontot dari Domas memiliki ciri khas yang khas, yaitu terbuat dari bahan dasar ikan payus. Ketersediaan ikan payus sangat sedikit dan tidak menentu, menyebabkan harga di pasaran relatif mahal dan harga produksi pembuatan bontot relatif tinggi. Hal ini menyebabkan pengolah bontot hanya mendapatkan keuntungan yang relatif kecil. Upaya untuk mengatasi permasalahan tersebut dapat dilakukan dengan mengkombinasikan bahan baku ikan payus dengan ikan kuniran. Tujuan dari penelitian ini adalah untuk mengetahui karakterisasi produk bontot yang terbaik dari kombinasi daging ikan payus dan ikan kuniran. Penelitian dilakukan pada bulan Februari-Maret 2023. Prosedur penelitian meliputi proses pembuatan bontot, uji organoleptik, uji fisik, uji mikrobiologi dan analisis kecukupan gizi. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah perlakuan D (37,5% ikan payus + 62,5% ikan kuniran). Nilai uji hedonik meliputi warna 7,43, aroma 7,27, rasa 7,53, dan tekstur 7,73. Nilai uji lipat 4,50 dan uji 6,33. Nilai kadar air 46,08%, kadar abu 1,86%, kadar lemak 1,31%, kadar protein 4,11% dan karbohidrat 46,64%. Nilai Angka Lempeng Total adalah 2,0×104 (4,30) CFU/g. Informasi nilai gizi bontot dalam satu takaran saji mampu menyumbangkan 129 Kkal energi total dari 2150 kebutuhan energi harian, 1% lemak total, 4% protein, 9% karbohidrat, 48% garam dan 1 g gula. | |||||||||
| Uncontrolled Keywords: | bontot, gel, hawaiian ladyfish, meat, sulphur goatfish bontot, daging, gel, ikan kuniran, ikan payus | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Siti Nurhalipah | |||||||||
| Date Deposited: | 08 Nov 2023 08:39 | |||||||||
| Last Modified: | 08 Nov 2023 08:39 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/30804 |
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