Uji Organoleptik formulasi Biskuit Fungsional Berbasis Tepung Ikan Gabus (Ophiocephalus striatus)

Dewi Kartika Sari, sri Anna marliyati, Ali Khomsan, tommy Marcelino Gantohe

Abstrak

Penelitian ini bertujuan untuk mempelajari formulasi biskuit fungsional berbasis tepung ikan gabus. Rancangan percobaan yang digunakan  adalah RAL (rancangan acak lengkap). Tahap pertama penelitian melakukan karakterisasi dan pembuatan tepung ikan gabus, sedangkan tahap kedua penelitian menentukan formulasi biskuit fungsional dengan  empat taraf perlakuan, yaitu 0%, 10%, 15% dan 20% tepung ikan (TI) terhadap total berat adonan biskuit.

Hasil karakterisasi tepung ikan gabus menunjukan kandungan gizi dalam 100 g bahan adalah air 13,61%, abu 5,96%, protein 76,9%, lemak 0,55%, karbohidrat 3,53%, Zn 3,09 mg dan fe 4,43 mg, sesuai dengan mutu tepung ikan SNI 01-2715-1996/rev.92. Tepung ikan gabus juga mengandung albumin sebesar 24,255. Hasil uji organoleptik biskuit berupa uji hedonik oleh 30 orang panelis semi terlatih menunjukan bahwa persentase  penerimaan  panelis terhadap warna dan aroma tertinggi pada 20% TI dengan penerimaan masing-masing sebesar 96,67% dan 63,33%. Tekstur teringgi pada 15%TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p<0,05) terhadap tekstur biskuit, namun tidak berpengaruh nyata (p>0,05) terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus.

The Organoleptic Functional Biscuit Formulation Based on Snakehead fish (Ophiocephalus striata) Flour

Abstract

This study was aimed to investigate functional biscuit formulation base on snakehead fish flour. Research design used was complete randomized design. First step of the study was to characterize and develop snakehead fish flour, the second step was to determine functional biscuit formulation with four treatments: 0%, 10%, 155, and 20% fish flour (FF) of total weight of biscuit dough.

Characterization of snakehead fish flour showed that nutrient content in 100 g was water 13.61%, ash 5.96%, protein 76.9%, fat 0.55%, carbohydrate 3.53%, Zn 3.09 mg, and Fe 4.43 mg, in accordance to fish flour quality SNI 01-2715-1996/Rev.92. Snakehead fish flour also contained albumin 24.25%. Organoleptic study in for of hedonic test to 30 semi trained panelist showed that the highest acceptance percentage on color and odor was in 15% FF which were 96.67% and 63.33%, respectively. Highest texture acceptance was in 15% FF which was 73.33% and highest flavour acceptance was in 10% FF which was 58.33%. The acceptability of respondent showed that snakehead fish flour treatment had a significant effect (p<0.05) on biscuit texture but it had no a significant effect (p>0.05) on biscuit odor, flavour, color, and overall. Based on subjects accepatnce, biscuit formula with 15% snakehead fish flour substitution was selected.

 

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