PENGARUH SUBTITUSI TEPUNG UBI KAYU FERMENTASI TERHADAP NILAI SENSORIK DAN PROKSIMAT NUGGET IKAN GABUS - Hidayat, Ryan; tamrin, tamrin; wahab, djukrana (Jurnal Sains dan Teknologi Pangan, 2019)
ABSTRACT             The purpose of this study was to determine the effect of fermented cassava flour substitution on the sensory assessment of snakehead fish nuggets and the proximate test (moisture, ash, fat, crude fiber, protein, and starch contents). This research used a Completely Random Design (CRD) with N0 (0% fermented cassava flour + 100% tapioca flour), N1 (20% fermented cassava flour + 80% tapioca flour), N2 (40% fermented cassava + 60% tapioca flour), N3 (60% fermented cassava flour + 40% tapioca flour), N4 (80% fermented cassava flour: 20% tapioca flour), and N5 (100% fermented cassava flour + 0% tapioca flour). Each treatment was repeated 4 times so that 24 units of data were obtained. The variables observed were sensory assessment and proximate test of snakehead fish nuggets. The results show that based on the sensory assessment, the product most preferred by the panelists was N3 (60% fermented cassava flour, 40% tapioca flour) with color, aroma, texture, and taste scores of 4.17 (golden brown), 4.12 (has a fresh fish aroma), 4.18 (chewy), and 4.10 (delicious), respectively. Meanwhile, the proximate test values show the selected product has 25.75% water content, 1.04% ash content, 18.22% fat content, 1.51% crude fiber, 5.89% protein content, and 47.59% starch content. The results show that snakefish nuggets made from fermented cassava flour and tapioca flour were preferred (accepted) by panelists and had a fairly high proximate value.Keywords: snakehead fish nugget, fermented cassava flour, snakehead fish, sensory value. ABSTRAK            Tujuan dari penelitian ini adalah untuk mengetahui pengaruh substitusi tepung ubi kayu fermentasi terhadap penilaian sensorik nugget ikan gabus dan uji proksimat (kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein dan kadar pati) yang terdapat pada nugget ikan gabus. Penelitian ini dilakukan berdasarkan Rancangan Acak Lengkap (RAL) dengan N0 (0% tepung ubi kayu fermentasi + 100% tepung tapioka), N1 (20% tepung ubi kayu fermentasi + 80% tepung tapioka ), N2 (40% tepung ubi kayu fermentasi + 60% tepung tapioka), N3 (60% tepung ubi kayu fermentasi + 40% tepung tapioka), N4 (80% tepung ubi kayu fermentasi : 20% tepung tapioka) dan N5 (100% tepung ubi kayu fermentasi + 0% tepung tapioka). Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh sebanyak 24 unit data. Variabel yang diamati adalah penilaian sensorik dan pengujian proksimat nugget ikan gabus. Hasil penelitian menunjukkan bahwa penilaian sensorik terpilih oleh panelis terdapat pada komposisi 60% tepung ubi kayu fermentasi, 40% tepung tapioka dengan skor penilaian terhadap warna 4.17% (coklat keemasan), aroma 4.12% (berbau ikan segar), tekstur 4.18% (kenyal), rasa 4.10% (enak) dan nilai uji proksimat meliputi: kadar air 25.75%, kadar abu 1.04%, kadar lemak 18.22%, serat kasar 1.51%, kadar protein 5.89%, dan kadar pati 47.59%. Hasil penelitian  menunjukan bahwa nugget ikan gabus formulasi tepung ubi kayu fermentasi dan tepung tapioka disukai (diterima) oleh panelis dan memiliki nilai proksimat yang cukup tinggi.Kata kunci: nugget ikan gabus, tepung ubi kayu fermentasi, ikan gabus, nilai sensorik.