PENGARUH FORMULASI TEPUNG SAGU (Metroxylon sp.), TEPUNG TAPIOKA DAN TEPUNG BERAS MERAH (Oryza nivara) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI NUGGET IKAN CAKALANG (Katsuwonus pelamis

Abstract

ABSTRACT The purpose of this study was to determine the effect of sago flour, tapioca flour, and red rice flour formulations on the organoleptic characteristics and nutritional value of skipjack tuna nuggets. This study used a completely randomized design (CRD), namely A0 (100% tapioca flour), A1 (50% tapioca flour: 25% sago flour: 25% red rice flour), A2 (50% tapioca flour: 30% sago flour: 20% red rice flour), A3 (50% tapioca flour: 35% sago flour: 15% red rice flour), and A4 (50% tapioca flour: 40% sago flour: 10% red rice flour). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a confidence level of 95% (α=0.05). The results show that the best treatment for skipjack tuna nuggets was A3 (50 % tapioca flour: 35 % sago flour: 15 % red rice flour) with average preference scores for color, aroma, texture, and taste reaching 3.80 (like), 3.61 (like), 3.84 (like), and 3.77 (like), respectively. The nutritional value analysis of the A3 skipjack tuna nugget product shows that it contained 45.73% water, 2.18% ash, 13.33% fat, 12.02% protein, and 26.74% carbohydrate, respectively. The results show that the skipjack tuna nugget product was accepted (liked) by the panelists and met the national quality standard for water, ash, fat, protein, and carbohydrate contents. Keywords: sago flour, tapioca flour, red rice flour, fish nuggets ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh formulasi tepung sagu, tepung tapioka dan tepung beras merah terhadap nilai organoleptik dan nilai gizi nugget ikan cakalang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu A0 (tepung tapioka 100 %), A1 (tepung tapioka 50 %: tepung sagu 25 %: tepung beras merah 25 %), A2 (tepung tapioka 50 %: tepung sagu 30 %: tepung beras merah 20 %), A3 (tepung tapioka 50 %: tepung sagu 35 %: tepung beras merah 15 %), A4 (tepung tapioka 50 %: tepung sagu 40 %: tepung beras merah 10 %). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95 % (α=0,05).Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik nugget ikan cakalang yaitu A3 (tepung tapioka 50 %: tepung sagu 35 %: tepung beras merah 15 %) dengan rata-rata kesukaan terhadap warna 3,80 (suka), aroma 3,61 (suka), tekstur 3,84 (suka) dan rasa 3,77(suka). Analisis nilai gizi produk nugget ikan cakalang terpilih A3 meliputi kadar air (45,73 %), kadar abu (2,18 %), Kadar lemak (13,33 %), kadar protein (12,02 %) dan kadar karbohidrat (26,74 %). Berdasarkan hasil penelitian produk nugget ikan cakalang dapat diterima (disukai) oleh panelis dan telah memenuhi syarat mutu SNI terhadap kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat. Kata kunci: tepung sagu, tepung tapioka, tepung beras merah, nugget ikan