PENGARUH PERBANDINGAN JUMLAH DAGING IKAN PORA-PORA DAN TEPUNG TAPIOKA TERHADAP MUTU KERUPUK IKAN PORA-PORA SELAMA PENYIMPANAN (The Effect of Ratio of Pora-pora Fish and Tapioca Flour on The Quality of Pora-pora Fish Crackers During The Length of Storage - Adhitya Feraldo; Rona J. Nainggolan; Era Yusraini (Jurnal Rekayasa Pangan dan Pertanian, 2017)
ABSTRACT The research was aimed to find the effect of the ratio of pora-pora fish and tapioca flour on the quality of pora-pora fish crackers during the length of storage. The research had been performed using a completely randomized design with two factors namely the ratio of pora-pora fish and tapioca flour P1 = 10 g pora-pora fish : 90 g tapioca flour, P2 = 20 g pora-pora fish : 80 g tapioca flour, P3 = 30 g pora-pora fish : 70 g tapioca  flour, P4 = 40 g pora-pora fish : 60 g tapioca flour and the length of storage : L1 = 7 days, L2 = 14 days, L3 = 21 days, L4 = 28 days, L5 = 35 days. Parameters analyzed were water content, ash content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values (colour, flavor, taste and texture). The results showed that ratio of pora-pora fish and tapioca flour had highly significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values. Length of storage had highly significant effect on water content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values. Interaction of the two factors had highly significant effect on water content and fat content. The ratio of pora-pora fish and tapioca flour of 20 g : 80 g and 14 days length of storage gave the best quality crackers. Keywords: crackers, pora-pora fish meat, tapioca flour, length of storage   ABSTRAK Penelitian ini bertujuan untuk mengetahui adanya pengaruh perbandingan jumlah daging ikan pora-pora dan tepung tapioka terhadap mutu kerupuk ikan pora-pora selama penyimpanan. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan jumlah daging ikan pora-pora dan tepung tapioka : P1 = 10 g ikan pora-pora : 90 g tepung tapioka, P2 = 20 g ikan pora-pora : 80 g tepung tapioka , P3 = 30 g ikan pora-pora : 70 g tapung tapioka, P4 = 40 g ikan pora-pora : 60 g tepung tapioka dan lama penyimpanan : L1 = 7 hari, L2 = 14 hari, L3 = 21 hari,   L4 = 28 hari, L5 = 35 hari. Parameter mutu yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, nilai uji organoleptik (warna, rasa, aroma dan tekstur). Hasil penelitian menunjukkan bahwa perbandingan jumlah daging ikan pora-pora dan tepung tapioka memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, dan uji organoleptik. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, dan uji organoleptik. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar lemak. Perbandingan jumlah daging ikan pora-pora dan tepung dengan perbandingan 20 g : 80 g serta 14 hari lama penyimpanan menghasilkan kerupuk ikan pora-pora dengan mutu terbaik. Kata kunci : kerupuk, daging ikan pora-pora, tepung tapioka dan lama penyimpanan