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All Journal Journal of Educational Science and Technology Jurnal Manajemen Teori dan Terapan Jurnal Sains dan Teknologi Pangan JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal MEBIS (Manajemen dan Bisnis) Review of Management and Entrepreneurship INTEGRITAS : Jurnal Pengabdian Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Journal of Management and Bussines (JOMB) Journal of Management - Small and Medium Enterprises (SME's) Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran International Journal of Business, Law, and Education Journal of Research on Business and Tourism Indonesian Community Journal Media Pertanian Batara Wisnu : Indonesian Journal of Community Services International Journal of Tourism and Hospitality in Asia Pasific Journal of International Conference Proceedings Abdimas Indonesian Journal Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Jurnal Indonesia Sosial Sains Journal of Artificial Intelligence and Digital Business Journal Community Service Consortium The Es Accounting and Finance Innovative: Journal Of Social Science Research West Science Interdisciplinary Studies West Science Interdisciplinary Studies
Irra Chrisyanti Dewi
Universitas Ciputra Surabaya
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Journal : Jurnal Sains dan Teknologi Pangan

 1 
KUALITAS GIZI DAN NILAI TOTAL PLATE COUNT (TPC) SAMBAL IKAN LAIS SALAI Dewi, Irra Chrisyanti; Choiriyah, Nurul Azizah
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (608.272 KB) | DOI: 10.33772/jstp.v6i1.16646

Abstract

ABSTRACTIn Kalimantan and Sumatra, Lais fish is usually processed into smoked fish. Along with changing lifestyles, there are opportunities for the development of processed lais fish sauce because of the high public interest in ready-to-eat products. The purpose of this study was to evaluate the nutritional content and TPC value of chili sauce made from salai lais fish and shallots. The ratio of smoked lais: shallots were 50:65 (F1), 75:40 (F2), 100:15 (F3). The chili sauce from smoked lais fish comprised of refining fried red chilies, fried shallots, chopped smoked lais fish, salt, sugar, and mushroom broth. The parameters tested were nutritional content and TPC value. The data obtained were tested using one way ANOVA with further DMRT test (p≤0.0)5. The moisture, ash, protein, and fat contents of the chili fish sauce was approximately 4.00-5.06%, 4.91-8.05%, 20.62-25.56%, and 43.44-53.90%, respectively. Meanwhile, the total product calories were approximately 568.88-631.17 kcal/100 g. Sample F2 had the highest levels of protein, fat, and calories. The total plate count (TPC) of the product was approximately 7.0 x 101 colonies/g – 2.2 x 102 colonies/g. The chili sauce product in this study met the SNI 7388: 2009.Keywords: shallot, lais fish, smoke, chilli sauce ABSTRAKIkan lais di Kalimantan dan Sumatra biasanya diolah menjadi ikan salai. Seiring dengan berubahnya gaya hidup, terdapat peluang terhadap pengembangan olahan sambal ikan lais karena tingginya minat masyarakat terhadap produk siap santap. Tujuan dari penelitian ini untuk mengevaluasi perbandingan ikan lais salai dan bawang merah terhadap kandungan gizi dan nilai TPC sambal. Perlakuan pada penelitian ini yaitu perbandingan ikan lais salai:bawang merah sebesar 50:65 (F1), 75:40 (F2), 100:15 (F3). Pembuatan sambal ikan lais salai sebagai berikut penghalusan dan pencampuran hingga rata cabai merah kecil, bawang merah yang telah digoreng, ikan lais salai cincang, garam, gula dan kaldu jamur bubuk. Parameter yang diuji adalah kadar gizi dan nilai TPC. Data yang diperoleh diuji menggunakan ANOVA one way dengan uji lanjut DMRT p≤0.05. Kadar air produk sambal ikan lais salai sekitar 4,00-5,06 %, kadar abu 4,91-8,05 %, kadar protein 20,62-25,56 %, kadar lemak 43,44-53,90 %, dan total kalori produk sekitar 568,88-631,17 kcal/100 g. Sampel F2 memiliki kadar protein, lemak dan kalori yang tinggi dibandingkan sampel F1 dan F3. Total Plate Count (TPC) produk sekitar 7,0 x 101 koloni/g - 2,2 x 102 koloni/g. Produk sambal pada penelitian ini memenuhi persyaratan SNI 7388: 2009.Kata kunci: bawang merah, ikan lais, salai, sambal
Co-Authors Adrie Oktavio Apriyeni, Deltri Aretha Shifra Ariyanto, Sudirman Rizki Arnold Suwignyo Atmodjo, Nikita Elia Hartono Bahtiar Efendi Callista Fortune Wahjudi Caroline, Kezia Michelle Choiriyah, Nurul Azizah Devi, Ika Mariani Ratna Djunaidi, Nancy Natalia edy susanto Eleazaar, I Made Jovan Endang Supriatna Erba Kalto Manik Erba Kalto Manik Fabiola Leoparjo Fernaldy, Delvin Ferris Julian Fortune, Callista Hadipratista, Nabilah Sukma Hadiwirawan, Gilbert Hari Minantyo Hartono, Jordy Hendra Kasman Heni Adhianata Heni Adhianata, Heni Ibrahim, Rio Putra Sutan Isdarmanto Iskandar, Ryan Yeremia Iskandar, Zaldy Joko Sulistyo Joko Sulistyo Julian, Ferris Kiki Rizki Makiya Laela Nur Rokhmah Latifahtur Rahmah Latifahtur Rahmah legito, Legito Luthfiyah Nurlaela Mega Intan Permatasari Michael Ricky Sondak Moses Soediro Muhammad Agil Imawan Muljono, Valerie Michelle Nuri Herachwati Nurul Azizah Choiriyah Nurul Azizah Choiriyah Ooi, Philip Pratama Otje Herman Wibowo Prasetio, Yohanna Prasetyon Sepsi Winarno Pryanka, Syalfa Pratama Purnomo, Yedida Esther Giovanni rahmah, latifahtur Restu Auliani Rissa Megavitry Ryan Yeremia Iskandar Sanjaya, Sonia Anggun Sri Wulandari Sudarmanto, Eko Sudibyo, Theodora Kezia Sundjaja, Arya Putra Sutandi, Tiara Regina Suwignyo, Arnold Theodora Kezia Sudibyo Trisna Rukhmana Vallen, Michael Wardanna, Jerry Reyhan Wijaya, I Putu Gede Dharma Wijaya, Winie Tania Yoewono, Jessica Renata Yohanna Prasetio Yulianti, Eka Budi Yusuf, Ari Zaldy Iskandar