PENGARUH KONSENTRASI PROTEIN IKAN LELE TERHADAP KANDUNGAN KIMIA DAN ORGANOLEPTIK KERUPUK IKAN

  • Rahmi AM Fitrawati Sekolah Tinggi Perikanan Dan Kelautan Palu
  • Muhamad Musbah Sekolah Tinggi Perikanan dan Kelautan Palu
  • Muliadin Muliadin Sekolah Tinggi Perikanan dan Kelautan Palu
  • Roni Hermawan Sekolah Tinggi Perikanan dan Kelautan Palu
  • Renol Renol Sekolah Tinggi Perikanan dan Kelautan Palu
  • Mohammad Akbar Sekolah Tinggi Perikanan dan Kelautan Palu
Keywords: Ash content, Water, Catfishes, Organoleptic

Abstract

Catfish is one of potential fisheries products in Central Sulawesi, but this fact is not in line with community consumption level. Catfishes contain protein and fatty acid which are good for health. The use of catfishes as fish chips become one of the way out to increase the community consumption level. This research aims at knowing the effect of catfishes protein concentration toward chemical content (water content, ash content) and organoleptics. The research result shows that the treatment of catfishes protein concentration is unsignifficantly effect the water and ash content, besides the result of hedonic test shows that the concentration signifficantly effect the taste, the smell and the texture of catfish chips but unsignifficanly effect the colour of it. The treatment by adding 200 g of catfish was being the panels’ most favorite treatment with a score of 4.5 or with the rounding 5 indicated as favored.

Author Biographies

Rahmi AM Fitrawati, Sekolah Tinggi Perikanan Dan Kelautan Palu

Program Studi Teknologi Hasil Perikanan

Muhamad Musbah, Sekolah Tinggi Perikanan dan Kelautan Palu

Program Studi Teknologi Hasil Perikanan

Muliadin Muliadin, Sekolah Tinggi Perikanan dan Kelautan Palu

Program Studi Teknologi Hasil Perikanan

Roni Hermawan, Sekolah Tinggi Perikanan dan Kelautan Palu

Program Studi Teknologi Hasil Perikanan

Renol Renol, Sekolah Tinggi Perikanan dan Kelautan Palu

Program Studi Teknologi Hasil Perikanan

Mohammad Akbar, Sekolah Tinggi Perikanan dan Kelautan Palu

Program Studi Teknologi Hasil Perikanan

References

Afrianto, E dan Liviawati, E., 1998. Pengawetan dan Pengolahan Ikan. Konisius Yogyakarta
Badan Standardisasi Nasional. 2006a. Cara Uji Kimia-Bagian 1: Penentuan Kadar Abu pada Produk Perikanan, 4.
Badan Standardisasi Nasional. 2006b. Cara Uji Kimia-Bagian 2: Penentuan Kadar Air pada Produk Perikanan, 4.
Huda, N., Li Leng, A., & Xian Yee, C. 2010. Asian Journal of Food and Agro-Industry Chemical composition, colour and linear expansion properties of Malaysian commercial fish cracker (keropok). As. J. Food Ag-Ind.
Musbah, M., Suseno, S. H., & Uju. 2017. Kombinasi Minyak Ikan Sardin Dan Cucut Kaya Omega-3. Jurnal PHPI, 20, 45–52. https://doi.org/10.17844/jphpi.2017.20.1.19
Salanggon, A. M., Finarti, & Tanod, W. A. 2017. Karakteristik Nilai Sensori Bakso Ikan Lele dengan Formulasi Tepung Tapioka dan Tepung Biji Nangka, (September), 341–349.
Suryaningrum, T. D., Ikasari, D, Supriyadi, Mulya, I, Purnomo, A. H. 2016. Karakteristik Kerupuk Panggang Ikan Lele (Clarias gariepinus) Dari Beberapa Perbandingan Daging Ikan Dan
Tepung Tapioka. JPB Kelautan dan Perikanan Vol. 11 No. 1 Tahun 2016 : 25-40
Setiawan, D. W. Sulistiyati , T. D., Suprayitno, E. 2013. Pemanfaatan Residu Daging Ikan Gabus (Ophiocephalus striatus) Dalam Pembuatan Kerupuk Ikan Beralbumin. THPI Student Journal, Vol. 1 no. 1 pp 21 -32 Universitas Brawijaya

Yuliastri, V., & Suwandi, R. 2015. Hasil Penilaian Organoleptik dan Histologi Lele Asap Pada Proses Precooking The Organoleptic and Smoked Catfish Histology from Precooking. Jphpi. https://doi.org/10.17844/jphpi.2015.18.2.190
Zulfahmi, Swastiawati, & Romahon. 2014. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Online di : http://www.ejournal-s1.undip.ac.id/index.php/jpbhp Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Volume 4 , Nomer 2 , Tahun 2015 , 1-10, 4 (2014), 133–139.
Published
2018-06-30
Section
Articles

Most read articles by the same author(s)