PENGARUH PENAMBAHAN DAGING IKAN GABUS (Channa striata) DAN RUMPUT LAUT (Sargassum sp.) TERHADAP KOMPOSISI KIMIA DAN NILAI ORGANOLEPTIK BROWNIS

Abstrak

ABSTRACT The Aim of this research was to determine the effect of addition of snakehead (Channa Striata) and seaweed (Sargassum sp.) meat on chemical and organoleptic composition with sensory analysis parameters (appearance, aroma, taste, color, texture) and chemical test (moisture, protein, carbohydrate, fat, and crude fiber content). This research used a Completely Randomized Design (CRD) consisting of three treatments, namely P1 (milk fish and seaweed Sargassum sp. 20%), P2 (cork and seaweed Sargassum sp. 30%) and P3 (milk fish) and Sargassum sp. 40% seaweed) and repeat 3 times. The gathered were analyzed using ANOVA (Analysis of Variance) at the 95% level, if there were significant differences (P 0.05) then a further test was carried out by the DMRT (Duncan Multiple Range Test) at 95% significant level. The results showed that the addition of milk fish and seaweed fish from Sargassum sp. Brownies had no significant effect on sensory values which include appearance, color, taste, and texture, but sensory aroma had a significant effect. Based on the results of research on brownies with the addition of cork and seaweed Sargassum sp. The best treatment for sensory test in treatment P3 had 3.56 appearance value, 3.48 texture, 4.02 aroma, the best treatment for taste in P2 treatment is 3.08, and the best treatment for color in treatment P1 is 4, 44. The best treatment for chemical tests was found in treatment P3 with a moisture of 40.29%, carbohydrate 47.49%, protein 17.89%, fat 28.99%, and crude fiber content 27.73%. Keywords: brownish, chemical composition, sensory value, snakehead (Channa striata),ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan daging ikan gabus (Channa Striata) dan rumput laut (Sargassum sp.) terhadap komposisi kimia dan organoleptik dengan parameter uji sensori (kenampakan, aroma, rasa, warna, tekstur) dan uji kimia (kadar air, kadar protein, kadar karbohidrat, kadar lemak, dan kadar serat kasar). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu P1 (daging ikan gabus dan rumput laut Sargassum sp. 20%), P2 (daging ikan gabus dan rumput laut Sargassum sp. 30%) dan P3 (daging ikan gabus dan rumput laut Sargassum sp. 40%) dan ulangan sebanyak 3 kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa penambahan daging ikan gabus dan rumput laut Sargassum sp. terhadap brownis memberikan pengaruh tidak nyata terhadap nilai sensori yang meliputi kenampakan, warna, rasa, dan tekstur tetapi pada sensori aroma memberikan pengaruh nyata. Berdasarkan hasil penelitian brownis dengan penambahan daging ikan gabus dan rumput laut Sargassum sp. diperoleh perlakuan terbaik uji sensori pada perlakuan P3 dimana memiliki nilai kenampakan 3,56, tekstur 3,48, aroma 4,02, sedagkan perlakuan terbaik untuk rasa pada perlakuan P2 yaitu 3,08, dan perlakuan terbaik untuk warna pada perlakuan P1 yaitu 4,44. Perlakuan terbaik pada uji kimia terdapat pada perlakuan P3 dengan nilai kadar air 40,29%, karbohidrat 47,49%, protein 17,89%, lemak 28,99%, dan serat kasar 27,73%.Kata kunci: brownis, ikan gabus (Channa striata), komposisi kimia, nilai sensori.