%O Ikan teri termasuk ikan yang tidak terlalu berbau amis karena memiliki kadar lemak yang rendah dan kadar urea yang tidak terlalu tinggi. Pemanfaatan tepung ikan teri sebagai substitusi tepung terigu sangat menguntungkan terutama dari segi kualitas zat gizi yang dihasilkan. Tujuan penelitian ini adalah untuk mengetahui pengaruh media perendaman dan lama perendaman yang berbeda terhadap sifat fisiko-kimia dan organoleptik tepung ikan teri. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri dari 2 faktor yaitu media perendaman (air, asam asetat 3%, natrium bikarbonat 0,8%) dan lama perendaman (30 menit, 60 menit, 90 menit). Perbedaan media perendaman tepung ikan teri memberikan pengaruh yang nyata terhadap parameter organoleptik hedonik yaitu warna. Pengaruh yang sangat nyata terhadap rendemen, daya serap air, nilai L*, nilai a*, nilai b*, derajat keputihan, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, serta parameter organoleptik hedonik yaitu tekstur. Lama perendaman tepung ikan teri berpengaruh sangat nyata terhadap parameter rendemen, daya serap air, nilai L*, nilai a*, nilai b*, derajat keputihan, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, serta parameter organoleptik hedonik warna, aroma, dan tekstur. Interaksi antara media perendaman dan lama perendaman tepung ikan teri berpengaruh terhadap parameter rendemen, daya serap air, nilai L*, nilai a*, nilai b*, derajat keputihan, kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat.
%A Rayana Sukmayana
%L eprintuntirta48691
%D 2025
%X Anchovy is a fish that didn't smell too fishy because it had a lowfat content and a urea content that was not too high. The use of anchovy flour as a substitute for wheat flour was very profitable, especially in terms of the quality of the nutrients produced. The aim of this research was to determine the effect of different soaking media and soaking time on the physico-chemical and organoleptic characteristics of anchovy flour. The design used was a completely randomized design consisting of 2 factors, namely soaking media (water, 3% acetic acid, 0.8% sodium bicarbonate) and soaking time (30 minutes, 60 minutes, 90 minutes). The difference in soaking media for anchovy flour had a significant effect on the hedonic organoleptic parameter, specifically color. It had a very significant effect on yield, water absorption, L* value, a* value, b* value, degree of whiteness, moisture content, ash content, fat content, protein content, carbohydrate content, as well as the hedonic organoleptic parameter, specifically texture. The soaking time for anchovy flour had a very significant effect on the parameters of yield, water absorption, L* value, a* value, b* value, degree of whiteness, moisture content, ash content, fat content, protein content, carbohydrate content, as well as the hedonic organoleptic parameters of color, aroma, and texture. The interaction between soaking media and soaking time for anchovy flour affected the parameters of yield, water absorption, L* value, a* value, b* value, degree of whiteness, moisture content, ash content, fat content, protein content, and carbohydrate content.
%I Universitas Sultan Ageng Tirtayasa
%K acetic acid, anchovy fish, anchovy flour, sodium bicarbonate
%T PENGARUH PERBEDAAN MEDIA PERENDAMAN DAN 
LAMA PERENDAMAN TERHADAP KARAKTERISTIK 
FISIKO-KIMIA DAN ORGANOLEPTIK TEPUNG IKAN TERI 
(Stolephorus commersonii)