PUTRI, DEVA ANGGITA (2025) FORTIFIKASI DAGING LUMAT IKAN LELE (Clarias gariepinus) DALAM PEMBUATAN PRODUK BOBA (BUBBLE PEARL). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Catfish (Clarias gariepinus) is a freshwater leading commodity that can be easily cultivated and has an affordable price. The use of catfish is still not empowered by the community, so an alternative is needed to increase catfish consumption by fortifying catfish mashed meat into food product. The purpose of this study is to increase the nutritional value of boba (bubble pearl) products and characterize boba (bubble pearl) with fortification of mashed catfish (Clarias gariepinus) meat. The research was conducted on October 2023 at the Fisheries Processing Technology Laboratory of Sultan Ageng Tirtayasa University. The method was experimental method using a Completely Randomized Design (CRD) with one factor, four levels of treatment, namely BL0 (0%); BL1 (10%); BL2 (15%); BL3 (20%); with 2 replications. The results show that the best treatment for boba (bubble pearl) were on BL1 (10%) with water content value of 64,215 ± 0,00707%, a total ash content value of 0,565 ± 0,00707%, a fat content value of 0,47 ± 0,09899%, a protein content value of 1,845 ± 0,4950%, a carbohydrate content value of 32,905 ± 0,13435%. The hedonic test on an appearance parameters was 7,43 ± 1,006%, smell 7,17 ± 0,950%, taste 7,27 ± 1,048%, texture 7,07 ± 1,015%. The calculation of Recommended Dietary Allowances (RDA) on the total energy in each treatment were BL0 (32 kcal); BL1 (29 kcal); BL2 (42 kcal); BL3(38 kcal), total fat BL0(0%); BL1 (0%); BL2 (0%); BL3 (0%), BL0 protein (1%); BL1 (1%); BL2 (1%); BL3(1%), Total carbohydrate BL0(2%); BL1 (2%); BL2 (2%); BL3 (2%).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Ikan lele merupakan komoditas unggulan perairan tawar yang dapat dengan mudah dibudidaya dan memiliki harga yang terjangkau serta merupakan komoditas perikanan yang digemari oleh masyarakat Indonesia. Pemanfaatan ikan lele masih kurang diberdayakan oleh masyarakat, sehingga diperlukan alternatif untuk meningkatkan konsumsi ikan lele dengan fortifikasi daging lumat ikan lele ke dalam produk makanan. Penelitian ini bertujuan untuk meningkatkan nilai gizi pada produk boba (bubble pearl) serta mengkarakterisasi boba (bubble pearl) dengan fortifikasi daging lumat ikan lele (Clarias gariepinus). Penelitian ini dilaksanakan pada bulan Oktober 2023. Lokasi penelitian dilaksanakan di Laboratorium Teknologi Pengolahaan Hasil Perikanan Universitas Sultan Ageng Tirtayasa. Perlakuan boba yang dilakukan yakni perbedaan konsentrasi daging lumat ikan lele pada boba, yaitu BL0 (0%) BL1 (10%) BL2 (15%) dan BL3 (20%). Analisis yang digunakan adalah Rancangan Acak Lengkap (RAL) 1 faktor dengan 4 taraf perlakuan dan 2 kali ulangan. Pengujian yang dilakukan yaitu kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, TPC (Total Plate Count), dan uji hedonik. Analisis data menggunakan analisis ragam ANOVA dan jika berbeda nyata dilakukan uji lanjut Duncan. Analisis sensori menggunakan Kruskal Wallis dan jika berbeda nyata dilakukan uji lanjut Man Whitney. Hasil penelitian menunjukkan bahwa perlakuan terbaik diperoleh pada perlakuan BL1 (10%). Karakteristik pada boba terbaik memiliki kadar air sebesar 64,215 ± 0,00707%, kadar abu 0,565 ± 0,00707%, kadar lemak 0,47 ± 0,09899%, kadar protein 1,845 ± 0,4950%, kadar karbohidrat 32,905 ± 0,13435%. Uji hedonik pada parameter kenampakan 7,43 ± 1,006%, bau 7,17 ± 0,950%, rasa 7,27 ± 1,048%, tekstur 7,07 ± 1,015%. Hasil perhitungan AKG pada energi total di masing-masing perlakuan yaitu BL0(32 kkal); BL1(29 kkal); BL2(42 kkal); BL3(38 kkal), lemak total BL0(0%); BL1(0%); BL2(0%); BL3(0%), protein BL0(1%); BL1(1%); BL2(1%); BL3(1%), Karbohidrat total BL0(2%); BL1(2%); BL2(2%); BL3(2%). | |||||||||
| Uncontrolled Keywords: | dietary allowance, fish, protein angka kecukupan gizi, ikan, protein | |||||||||
| 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: | Mrs Deva Putri | |||||||||
| Date Deposited: | 16 Jun 2025 01:49 | |||||||||
| Last Modified: | 16 Jun 2025 01:49 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/49576 |
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