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Lobo, Reni
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Agriculture, Biological Sciences & Forestry

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Karakteristik dendeng daging lumat ikan tongkol dengan penambahan tepung rumput laut Gracilaria sp.: Characterization of tuna jerky with the addition of seaweed (Gracilaria sp.) flour Lobo, Reni; Roiska, Riris; Wulandari, Tri; Soselisa, Julian Franklin; Zulfamy, Kristian Edo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 7 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(7)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i7.52128

Abstract

Fish jerky has a hard texture, which makes it less attractive to consumers. The aim of this study was to determine the concentration of Gracilaria sp., the best seaweed flour, to determine the characteristics of crushed tuna jerky (Euthynnus affinis). The research method used in this study was a Completely Randomized Design with one treatment and three replicates. Data were analyzed using analysis of variance (ANOVA) and preference levels using Kruskal-Wallis analysis. Result shown that seaweed flour characterization was consisted dietary fiber 75,32±0,69%, viscosity 5.52±0.01 cPs, gel strength 40.65±0.04 g/cm2, agar 32.22±0.01%, heavy metal Hg was <0.002 ppm, Pb was <0.004 ppm and Cd was 0.063±0.001 ppm, water content 11.77±0.34% and yield 14.02±0.06%. Based on the research results, the addition of 2.5% Gracilaria sp. flour resulted in high-quality jerky with an appearance value of 7.67, flavor of 7.30, texture of 7.60, and taste of 7.03 from 1-9 scales. The result of the paired comparison test against commercial jerky (beef) was positive, which means that the quality of tuna jerky was better than that of commercial jerky and was well accepted by the panelists. Proximate analysis of tuna jerky shown that protein content 34.36±0.01%, water 10.56±0.15%, lipid 3.08±0.44% and ash 6.30±0.05%. Texture analysis results shown hardness of 976.67±189.11, adhesiveness of 0.24±0.18 and fracture of 12.96±3.56.
Co-Authors Febrina Rolin Kristian Edo Zulfamy Leni, Yusyam Pangentasari, Dwinda Riris Roiska Rohmawati Bareta, Ainun RR. Ella Evrita Hestiandari Soselisa, Julian Franklin Tri Wulandari