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All Journal Acta Aquatica: Aquatic Sciences Journal Indonesian Journal of Fish Processing Technology
N Ira Sari
Universitas Riau
Materials Science & Nanotechnology Other

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Karakteristik Mutu Bakso Ikan Patin yang Difortifikasi dengan Tepung Tulang Ikan Patin (Pangasius hypophthalmus) N Ira Sari; M. Farras Abiyyuddin; Anggrei Viona Seulalae; Yohanes Janter Saputra Situmorang
Indonesian Journal of Fish Processing Technology Vol. 2 No. 1 (2026)
Publisher : Department of Fish Processing Technology, Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/m3b3t977

Abstract

Pemanfaatan tulang ikan patin sebagai bahan fortifikan merupakan salah satu upaya peningkatan nilai tambah hasil samping perikanan sekaligus pengayaan mineral pada produk pangan. Penelitian ini bertujuan menganalisis pengaruh fortifikasi tepung tulang ikan patin terhadap karakteristik mutu bakso ikan patin. Penelitian menggunakan Rancangan Acak Lengkap nonfaktorial dengan empat taraf perlakuan, yaitu penambahan tepung tulang ikan patin sebesar 0% (T0), 4% (T4), 6% (T6), dan 8% (T8) dari berat daging ikan, masing-masing dengan tiga ulangan. Parameter yang diamati meliputi atribut sensori (rupa, aroma, rasa, dan tekstur), kadar air, kadar abu, kadar kalsium, dan Angka Lempeng Total (ALT). Hasil penelitian menunjukkan bahwa fortifikasi tepung tulang ikan patin tidak berpengaruh nyata terhadap rupa, rasa, dan tekstur bakso ikan patin, tetapi menurunkan nilai aroma secara nyata. Peningkatan konsentrasi tepung tulang ikan patin menurunkan kadar air dari 34,81% menjadi 29,54%, serta meningkatkan kadar abu dari 1,20% menjadi 2,61% dan kadar kalsium dari 8,33 menjadi 30,90 mg/100 g. Nilai ALT pada seluruh perlakuan berkisar antara 4,0 × 10⁴ hingga 5,3 × 10⁴ CFU/g dan masih berada pada kisaran yang dapat diterima. Secara keseluruhan, fortifikasi 4% menghasilkan mutu sensori yang paling proporsional, sedangkan fortifikasi 8% memberikan kadar kalsium tertinggi. Tepung tulang ikan patin berpotensi dimanfaatkan sebagai bahan fortifikan untuk meningkatkan nilai fungsional bakso ikan patin dengan tetap mempertimbangkan batas penambahan agar mutu sensori, terutama aroma, tetap dapat diterima.
The effect of chlorella fortification on the quality of sago mocaf analogue rice Muhammad Farhan; Dian Iriani; Syahrul Syahrul; N Ira Sari
Acta Aquatica: Aquatic Sciences Journal Vol. 11 No. 3 (2024): Acta Aquatica: Aquatic Sciences Journal
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v11i3.15893

Abstract

Analog rice is artificial rice shaped like rice which can be made from non-rice flour. This research aims to determine the effect of Chlorella fortification on the quality of sago mocaf analog rice and to find out the best formulation The method used in the study was an experiment with a non-factorial completely randomised design (CRD), with 4 treatment levels in the manufacturing of sago mocaf analog rice with different amount of Chlorella powder namely: 0 g (BA0), 1 g (BA1), 1.5 g (BA2) and 2 g (BA3). Based on the results, sago mocaf analogue rice-fortified Chlorella has a significant effect on appearance, aroma, taste, ash, protein, fat and carbohydrate content but has no significant effect on the texture and moisture content at the 95% confidence level. Based on the organoleptic test, the addition 1 g of Chlorella powder (BA1 treatment) in the manufacturing of sago mocaf analog rice was most preferred by consumer acceptance with the characteristics: complete appearance and greenish colour (8.71), neutral aroma/no Chlorella smell/typical sago aroma (8.73), good taste and a slight taste of fish flour (8.60), very hard texture and not easily broken (8.63); with 4.70% of water content, 1.42% of ash, 10.57% of protein, 4.54% of fat and 78.84% of carbohydrate. Sago mocaf analog rice fortified Chlorella produced meet the Indonesian National Standard.Keywords: Analog Rice; Chlorella; Fortification; Mocaf; Sago
Co-Authors Anggrei Viona Seulalae Dian Iriani M. Farras Abiyyuddin Muhammad Farhan Syahrul Syahrul Yohanes Janter Saputra Situmorang