PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata) - Sulsia, Sulsia; Tamrin, Tamrin; Isamu, Kobajashi Togo (Jurnal Sains dan Teknologi Pangan, 2020)
3369 | P a g eJ. Sains dan Teknologi Pangan (JSTP) ISSN : 2527-6271 2020PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata)[Effect Of Material Difference (Potatoes) On The Organoleptic Of Fish Sosis (Channa Striata)]Sulsia1)*, Tamrin2), Kobajashi Togo Isamu3)1Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Halu Oleo, Kendari.*Email: sulsiahamzah076@gmail.com; (Telp: +6282349543294)Diterima tanggal 07 Januari 2019Disetujui tanggal 02 Maret 2019ABSTRACTThe purpose of this study was to determine the effect of substitution of potato flour on the organoleptic properties and nutritional value of cork fish sausages favored by panelists. This study used a Completely Randomized Design (CRD) consisting of three treatments, adding potato flour R0 (control 0%), (R1) 5: 20, (R2) 10: 15, (R3) 15: 10. The results showed that panelists liked the cork fish sausage with the addition of potato flour 15 g (R3), with an average color preference of 3.57 (rather like), Aroma of 3.68 (rather like), taste of 3.25 (rather like), and texture at 3.39 (rather like). The best cork fish sausage has a moisture content of 62,327%, 9.08% protein content, 0% fat content, 2.06% ash content, and 26.48% carbohydrate content. The more addition of potato flour, the water content of protein content, fat content and ash content increases while carbohydrate levels decrease and based on organoleptic assessment can be accepted (preferred) by the panelists.Keywords: Cork fish sausage, potato flourABSTRAKTujuan penelitian ini yaitu untuk mengetahui pengaruh subsitusi tepung kentang terhadap sifat organoleptik dan nilai gizi sosis ikan gabus yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan, penambahan tepung kentang R0 (control 0%), (R1)5 : 20, (R2)10 : 15, (R3) 15 : 10. Hasil penelitian menujukkan bahwa panelis menyukai sosis ikan gabus dengan penambahan tepung kentang 15 g (R3), dengan rerata kesukaan warna sebesar 3,57 (agak suka), Aroma sebesar 3,68 (agak suka), rasa sebesar 3,25 (agak suka),dan tekstur sebesar 3,39 (agak suka). Sosis ikan gabus terbaik memiliki kadar air, protein, lemak, abu, dan karbohidrat berturut-turut sebesar sebesar 62,33%, 9,08%, 0%, 2,06%, 26,48%. Semakin banyak penambahan tepung kentang maka kandungan air kadar protein, kadar lemak dan kadar abu semakin meningkat sedangkan kadar karbohidrat menurun dan berdasarkan penilaian organoleptik, produk sosis ikan gabus dapat diterima (disukai) oleh panelis.Kata kunci: Sosis ikan gabus, tepung kentang