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PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata)

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 5 (2020)

DOI
10.33772/jstp.v5i5.15098
ISSN
2527-6271
Published
2020-11-16
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

3369 | P a g eJ. Sains dan Teknologi Pangan (JSTP) ISSN: 2527-6271 2020PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata)[Effect Of Material Difference (Potatoes) On The Organoleptic Of Fish Sosis (Channa Striata)]Sulsia1)*, Tamrin2), Kobajashi Togo Isamu3)1Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Halu Oleo, Kendari.*Email: sulsiahamzah076@gmail.com; (Telp: +6282349543294)Diterima tanggal 07 Januari 2019Disetujui tanggal 02 Maret 2019ABSTRACTThe purpose of this study was to determine the effect of substitution of potato flour on the organoleptic properties and nutritional value of cork fish sausages favored by panelists. This study used a Completely Randomized Design (CRD) consisting of three treatments, adding potato flour R0 (control 0%), (R1) 5: 20, (R2) 10: 15, (R3) 15: 10. The results showed that panelists liked the cork fish sausage with the addition of potato flour 15 g (R3), with an average color preference of 3.57 (rather like), Aroma of 3.68 (rather like), taste of 3.25 (rather like), and texture at 3.39 (rather like). The best cork fish sausage has a moisture content of 62,327%, 9.08% protein content, 0% fat content, 2.06% ash content, and 26.48% carbohydrate content. The more addition of potato flour, the water content of protein content, fat content and ash content increases while carbohydrate levels decrease and based on organoleptic assessment can be accepted (preferred) by the panelists.Keywords: Cork fish sausage, potato flourABSTRAKTujuan penelitian ini yaitu untuk mengetahui pengaruh subsitusi tepung kentang terhadap sifat organoleptik dan nilai gizi sosis ikan gabus yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan, penambahan tepung kentang R0 (control 0%), (R1)5: 20, (R2)10: 15, (R3) 15: 10. Hasil penelitian menujukkan bahwa panelis menyukai sosis ikan gabus dengan penambahan tepung kentang 15 g (R3), dengan rerata kesukaan warna sebesar 3,57 (agak suka), Aroma sebesar 3,68 (agak suka), rasa sebesar 3,25 (agak suka),dan tekstur sebesar 3,39 (agak suka). Sosis ikan gabus terbaik memiliki kadar air, protein, lemak, abu, dan karbohidrat berturut-turut sebesar sebesar 62,33%, 9,08%, 0%, 2,06%, 26,48%. Semakin banyak penambahan tepung kentang maka kandungan air kadar protein, kadar lemak dan kadar abu semakin meningkat sedangkan kadar karbohidrat menurun dan berdasarkan penilaian organoleptik, produk sosis ikan gabus dapat diterima (disukai) oleh panelis.Kata kunci: Sosis ikan gabus, tepung kentang

Collaboration network of the authors

40 authors · 138 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Jordan University of Science and Technology
  • Cenderawasih University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo21
Hermanto HermantoAffiliation unknown20
SRI REJEKIUniversitas Halu Oleo9
SRI WAHYUNIAffiliation unknown7
Ansharullah AnsharullahUniversitas Halu Oleo7
Abdu Rahman BacoAffiliation unknown6
Djukrana WahabAffiliation unknown6
Mohammad Nuh IbrahimAffiliation unknown6
RH Fitri FaradillaAffiliation unknown5
Muhammad Syukri SadimantaraUniversitas Halu Oleo5
La KarimunaAffiliation unknown5
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown5
Maharani MaharaniAffiliation unknown4
Mohamad Nuh IbrahimAffiliation unknown2
Sarnia SarniaAffiliation unknown2
Mariani. LAffiliation unknown2
Ryan HidayatAffiliation unknown2
Alfreski Sangri SesaAffiliation unknown2
Gusnawaty GusnawatyAffiliation unknown2
Ahmad MustafaJordan University of Science and Technology2
Irmayanti IrmayantiAffiliation unknown2
Asnani AsnaniAffiliation unknown2
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Devi NataliaAffiliation unknown1
Rita SaharaAffiliation unknown1
Yuyun FatrianaAffiliation unknown1
Immesky Rilla PataranAffiliation unknown1
Nurfila NurfilaAffiliation unknown1
Wulandari WulandariAffiliation unknown1
Mujiati MujiatiCenderawasih University1
Mita Gebriella IntheAffiliation unknown1
Tri DaniningsihAffiliation unknown1
Restu LibrianiAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Jumadin JumadinAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata)</dc:title>
	<dc:creator>Sulsia, Sulsia</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>Isamu, Kobajashi Togo</dc:creator>
	<dc:description xml:lang="en-US">3369 | P a g eJ. Sains dan Teknologi Pangan (JSTP) ISSN : 2527-6271 2020PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata)[Effect Of Material Difference (Potatoes) On The Organoleptic Of Fish Sosis (Channa Striata)]Sulsia1)*, Tamrin2), Kobajashi Togo Isamu3)1Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Halu Oleo, Kendari.*Email: sulsiahamzah076@gmail.com; (Telp: +6282349543294)Diterima tanggal 07 Januari 2019Disetujui tanggal 02 Maret 2019ABSTRACTThe purpose of this study was to determine the effect of substitution of potato flour on the organoleptic properties and nutritional value of cork fish sausages favored by panelists. This study used a Completely Randomized Design (CRD) consisting of three treatments, adding potato flour R0 (control 0%), (R1) 5: 20, (R2) 10: 15, (R3) 15: 10. The results showed that panelists liked the cork fish sausage with the addition of potato flour 15 g (R3), with an average color preference of 3.57 (rather like), Aroma of 3.68 (rather like), taste of 3.25 (rather like), and texture at 3.39 (rather like). The best cork fish sausage has a moisture content of 62,327%, 9.08% protein content, 0% fat content, 2.06% ash content, and 26.48% carbohydrate content. The more addition of potato flour, the water content of protein content, fat content and ash content increases while carbohydrate levels decrease and based on organoleptic assessment can be accepted (preferred) by the panelists.Keywords: Cork fish sausage, potato flourABSTRAKTujuan penelitian ini yaitu untuk mengetahui pengaruh subsitusi tepung kentang terhadap sifat organoleptik dan nilai gizi sosis ikan gabus yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan, penambahan tepung kentang R0 (control 0%), (R1)5 : 20, (R2)10 : 15, (R3) 15 : 10. Hasil penelitian menujukkan bahwa panelis menyukai sosis ikan gabus dengan penambahan tepung kentang 15 g (R3), dengan rerata kesukaan warna sebesar 3,57 (agak suka), Aroma sebesar 3,68 (agak suka), rasa sebesar 3,25 (agak suka),dan tekstur sebesar 3,39 (agak suka). Sosis ikan gabus terbaik memiliki kadar air, protein, lemak, abu, dan karbohidrat berturut-turut sebesar sebesar 62,33%, 9,08%, 0%, 2,06%, 26,48%. Semakin banyak penambahan tepung kentang maka kandungan air kadar protein, kadar lemak dan kadar abu semakin meningkat sedangkan kadar karbohidrat menurun dan berdasarkan penilaian organoleptik, produk sosis ikan gabus dapat diterima (disukai) oleh panelis.Kata kunci: Sosis ikan gabus, tepung kentang</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-11-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/15098</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i5.15098</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15098/10291</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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