Karakteristik fisikokimia dan sensori snack bar berbasis tepung ikan nila salin (Oreochromis niloticus) sebagai sumber protein: Physicochemical and sensory characteristics of snack bars based on nile tilapia (Oreochromis niloticus) flour as a protein source

Abstract

English

The incorporation of fish flour into snack bar formulations has predominantly emphasized nutritional enrichment and consumer acceptance, while the contribution of raw material physicochemical properties to the final product performance remains insufficiently explored. This study aimed to determine the physicochemical properties of saline tilapia fish meal (TINS) and examine the effect of its variations on the physical, chemical, and sensory characteristics of snack bars to obtain a formulation with optimal performance and acceptance. STFF was produced by dressing, pressure cooking, drying, and milling. The comprehensive characterization included yield, particle size distribution, particle morphology (SEM), color, bulk density, water absorption capacity, solubility, proximate composition, functional groups (FTIR), and amino acid profile. Snack bars were formulated using a completely randomized design with four levels of STFF addition (0%, 2.5%, 5%, and 7.5%; three replicates). Hedonic evaluation was conducted by 25 semi-trained panelists, and the data were analyzed using the Friedman test, followed by multiple comparison tests. The selected formulation was determined based on a Bayes approach applied to sensory parameters. The results demonstrated that STFF exhibited favorable physicochemical properties, including a yield of 7.75±0.07%, average particle size of 164 µm, bulk density of 0.487±0.004 g/mL, water absorption capacity of 3.60±0.005 mL/g, and high solubility (87.94±0.43%), along with a high protein content dominated by essential amino acids, particularly lysine, methionine, and threonine. Snack bars containing 5% STFF achieved the highest sensory acceptance and provided 12.98% protein with an energy value of 445.6 kcal/100 g. These findings indicate that STFF is a promising functional animal protein ingredient capable of enhancing both the nutritional quality and sensory performance of snack bar products.

Indonesian

Pemanfaatan tepung ikan pada produk snack bar umumnya masih berfokus pada peningkatan nilai gizi dan uji kesukaan, tanpa mengaitkan karakteristik fisikokimia bahan baku dengan performa produk akhir. Penelitian ini bertujuan menentukan sifat fisikokimia tepung ikan nila salin (TINS) serta mengkaji pengaruh variasi penambahannya terhadap karakteristik fisik, kimia, dan sensori snack bar untuk memperoleh formulasi dengan performa dan penerimaan terbaik. Tepung ikan nila salin diproduksi melalui penyiangan, presto, pengeringan, dan penggilingan. Karakterisasi TINS meliputi rendemen, ukuran partikel, morfologi partikel (SEM), warna, densitas kamba, daya serap air, kelarutan, komposisi proksimat, gugus fungsi (FTIR), dan profil asam amino. Aplikasi TINS pada snack bar dilakukan menggunakan rancangan acak lengkap (RAL) satu faktor dengan tingkat penambahan 0%, 2,5%, 5%, dan 7,5% (tiga ulangan). Uji hedonik dilakukan oleh 25 panelis semi-terlatih dan dianalisis menggunakan uji Friedman serta uji lanjut perbandingan berganda, dengan penentuan formulasi terpilih berdasarkan pendekatan Bayes pada parameter sensori. Hasil menunjukkan bahwa TINS memiliki rendemen 7,75±0,07%, ukuran partikel rata-rata 164 µm, densitas kamba 0,487±0,004 g/mL, daya serap air 3,60±0,005 mL/g, kelarutan 87,94±0,43%, serta kandungan protein tinggi dengan dominasi asam amino esensial lisina, metionina, dan treonina. Snack bar dengan penambahan 5% TINS merupakan perlakuan paling disukai dengan kandungan protein 12,98% dan energi 445,6 kkal/100 g. TINS berpotensi sebagai sumber protein hewani fungsional pada snack bar bergizi dan diterima secara sensorik.

Keywords

• nilai gizi
• pangan fungsional
• protein bar
• tepung nila
• functional food
• nutritional value
• tilapia flour