Pemanfaatan kepala dan tulang ikan bawis (Siganus canaliculatus) pada pengolahan kerupuk: Utilization of head and bones in the processing of white-spotted spinefoot (Siganus canaliculatus) fish crackers

Abstrak

Bahasa Indonesia

Kepala dan tulang ikan bawis (Siganus canaliculatus) merupakan hasil samping yang berpotensi dimanfaatkan sebagai bahan baku produk kerupuk. Penelitian ini bertujuan untuk menentukan pengaruh substitusi kepala dan tulang ikan bawis pada pengolahan kerupuk berdasarkan tingkat penerimaan konsumen dan karakteristik fisikokimianya. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan persentase substitusi kepala dan tulang lumat (KTL) terhadap daging, yaitu 0, 10, 20, 30, 40, dan 50% dengan 3 kali ulangan. Tingkat penerimaan konsumen menggunakan uji hedonik dengan parameter warna, aroma, rasa, kerenyahan, dan keseluruhan, sedangkan karakteristik fisikokimia meliputi tingkat pengembangan, higroskopisitas, kadar air, kadar abu, kadar protein, dan kadar lemak. Hasil penelitian menunjukkan pemanfaatan kepala dan tulang ikan bawis 10-50% disukai konsumen dan tidak berbeda nyata dengan kontrol, kecuali parameter kerenyahan panelis menyukai kerupuk dengan substitusi kepala tulang lumat 10% dan 50%. Parameter fisikokimia tingkat higroskopisitas dan tingkat pengembangan kerupuk dengan substitusi kepala tulang lumat 10% menghasilkan nilai tertinggi. Substitusi kepala tulang lumat pada kerupuk ikan bawis tidak berpengaruh nyata terhadap kadar air namun mampu meningkatkan kandungan mineralnya.

Inggris

The skeletal components of the white-spotted spinfoot fish (Siganus canaliculatus), which are typically considered waste products, possess the potential to serve as raw materials for the production of crackers. The objective of this study was to investigate the effect of incorporating fish heads and bones into cracker processing with respect to consumer acceptance levels and the resulting physicochemical properties. This research project employed a completely randomized design (CRD) in which various percentages of head and crushed bone substituted for meat were tested, namely 0%, 10%, 20%, 30%, 40%, and 50%, with a total of three replications. The assessment of consumer acceptance employs hedonic tests to evaluate aspects, such as color, aroma, taste, crispness, and general characteristics. Physicochemical properties were examined using parameters such as swelling level, hygroscopicity, water content, ash content, protein content, and fat content. The findings indicated that consumers expressed a preference for the incorporation of 10-50% White-Spotted spine foot heads and bones, which was not significantly different from the control, with the exception of the crunchiness parameter. Panelists demonstrated a preference for crackers with 10% and 50% substitution of crushed bone heads.The physicochemical parameters, hygroscopicity, and expansion of crackers with 10% crushed bone head substitution yielded the most favorable results.The utilization of crushed bone heads in place of White-Spotted Spinefoot fish crackers did not result in a substantial change in moisture content, but did enhance the mineral content.

Kata kunci

• by-product
• consumer acceptance
• hygroscopicity
• physicochemical
• fisikokimia
• hasil samping
• higroskopisitas
• penerimaan konsumen