Nurmayanti, Anita (2023) KARAKTERISTIK KERUPUK PASIR IKAN PEPETEK (Leiognathus splendens) SEBAGAI CAMILAN SUMBER PROTEIN. S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Pepetek fish (Leiognathus splendens) is one of a kind by catch fishes (HTS), the utilization of pepetek fish is still less empowered by the community. Therefore, pepetek fish become a fish by low economic value, so it is necessary to diversify the processing by utilizing pepetek fish meat as a substitute to make sand crackers with the intention of improve the nutritional value of protein. The purpose of the research was to determine the characteristics and the best concentration of pepetek fish sand crackers as a protein source snack. The research was conducted on February-March 2023 at the Fisheries Processing Technology Laboratory of Sultan Ageng Tirtayasa University. The treatment of sand crackers is the weight ratio of tapioca flour and pepetek fish meat, there are P0 (100:0) P1 (80:20) P3 (70:30) and P4 (60: 40). The analysis used is a complete randomized design (RAL) with 2 replications. The analysis carried out is physical analysis (swelling power crackers test, crispiness test), chemical analysis (moisture content, ash, protein, fat, carbohydrate), and organoleptic (appearance, smell, taste, texture). Data analysis using Anova variety analysis and if the difference is real Duncan further test. Sensory analysis using Kruskal Wallis and if the difference is real further test Man whitney. The results showed that the best sand crackers were on P3 (60: 40). The characteristics of the best sand crackers are dull brown in color, fishy smell, rather strong fish taste and crunchy texture with denser looking pores. The level of swelling of sand crackers (41.67%) and crispness (1195.3 gf), while the chemical water content of 2.95%, ash 5.83%, fat 0.96%, protein 15, 33%, and carbohydrates. 74.92%.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Ikan pepetek adalah salah satu jenis ikan hasil tangkap samping (HTS), pemanfaatan ikan pepetek masih kurang diberdayakan oleh masyarakat. Oleh karena itu, ikan pepetek masih menjadi ikan dengan nilai ekonomis rendah, sehingga perlu adanya diversifikasi pengolahan dengan memanfaatkan daging ikan pepetek sebagai bahan subtitusi pembuatan kerupuk pasir dengan tujuan meningkatkan nilai gizi protein. Tujuan dari penelitian ini adalah menentukan karakteristik dan konsentrasi terbaik dari pemberian ikan pepetek pada kerupuk pasir sebagai camilan sumber protein. Penelitian ini dilaksanakan pada bulan Februari-Maret 2023 dilakukan di Laboratorium Teknologi Pengolahan Hasil Perikanan Universitas Sultan Ageng Tirtayasa. Perlakuan kerupuk pasir yang dilakukan adalah perbandingan bobot tepung tapioka dan daging ikan pepetek, yaitu P0 (100:0) P1 (80:20) P3 (70:30) dan P4 (60:40). Analisis yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 ulangan. Analisis yang dilakukan yaitu analisis fisik (uji daya kembang, uji kerenyahan/crispiness), analisis komposisi kimia ( kadar air, abu, protein, lemak, karbohidrat), dan organoleptik (kenampakan, bau, rasa, tekstur). Analisis data menggunakan analisis ragam ANOVA dan jika beda nyata dilakukan uji lanjut Duncan. Analisis sensori menggunakan Kruskal Wallis dan jika beda nyata dilakukan uji lanjut Man whitney. Hasil penelitian menunjukkan kerupuk pasir terbaik berada pada perlakuan P3 (60:40). Karakteristik pada kerupuk pasir terbaik yaitu berwarna coklat kusam, berbau khas ikan, rasa ikan agak kuat dan tekstur yang renyah dengan pori-pori tampak lebih padat. Tingkat pengembang kerupuk pasir sebesar (41,67 %) dan kerenyahan (1195,3 gf), adapun karakteristik kimia kerupuk pasir ikan pepetek terbaik mengandung kadar air sebesar 2,95%, abu 5,83%, lemak 0,96%, protein 15,33%, dan karbohidrat 74,92%. | |||||||||
| Uncontrolled Keywords: | Pepetek Fish, Protein, Sand Crackers. Ikan Pepetek, Kerupuk Pasir, Protein | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan 04-Fakultas Pertanian |
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| Depositing User: | Anita Nurmayanti | |||||||||
| Date Deposited: | 27 Dec 2023 15:00 | |||||||||
| Last Modified: | 27 Dec 2023 15:00 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/31724 |
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