Analisis kandungan mutu stik ikan kambing-kambing (Abalistes stellaris) dan ikan pisang-pisang (Caesio chrysozona) sebagai alternatif diversifikasi olahan ikan - Apriliani AGS, Dwi; Syahputra, Fauzi (Acta Aquatica: Aquatic Sciences Journal, 2019)
AbstrakStik ikan merupakan salah satu makanan ringan berupa irisan tipis yang berbentuk pipih memanjang berbahan dasar tepung terigu, lemak, telur, garam dan air yang digoreng dan mempunyai rasa yang gurih dan bertekstur renyah. Penambahan bahan ikan dalam produk stik dimaksudkan untuk menambah mutu olahan ikan dalam bentuk diversifikasi. Ikan Kambing-kambing dan Ikan Pisang-pisang dipilih sebagai alternatif diversifikasi olahan ikan, dikarenakan selama ini ikan tersebut hanya dikonsumsi segar dan diolah menjadi ikan asin. Penelitian ini bertujuan untuk mengetahui mutu stik ikan meliputi kadar protein, kadar abu, kadar karbohidrat, kadar lemak dan kadar air. Hasil penelitian menunjukkan bahwa Kadar protein stik ikan pisang-pisang lebih tinggi di bandingkan stik ikan kambing-kambing sebesar 12,49% dan 11,96%.  Kadar Abu stik ikan pisang-pisang lebih tinggi dibandingkan stik ikan kambing-kambing sebesar 2,81% dan 2,65%. Kadar Karbohidrat stik ikan pisang-pisang lebih tinggi dibandingkan stik ikan kambing-kambing sebesar 55,12% dan 53,77%.  Sebaliknya kadar lemak stik ikan kambing-kambing lebih tinggi dibandingkan stik ikan pisang-pisang sebesar 27,91% dan 26,11%. Kadar air stik ikan kambing-kambing lebih tinggi dibandingkan stik ikan pisang-pisang dan sebesar 3,71% dan 3,47%.Kata kunci: mutu stik ikan; ikan kambing-kambing; ikan pisang-pisangAbstractFish stick is one of snacks which is sliced in a thin and long flat stick. It is made from wheat flour, fat, egg, salt, and water which is fried and have a salty taste and crispy texture. Adding fish ingredients in stick product is aimed to add a qualified fish mixture in form of diversification. Abalistes stellaris fish and Caesio chrysozona fish are chose as a fish diversification alternative as the fish are fresh consumed and is processed as salt fish. The study is aimed to know the quality of fish stick which involves of protein contents, dust contents, carbohidrate contents, fat contents, and water contents. The result of the research showed that Caesio chrysozona fish stick protein contents is higher than Abalistes stellaris fish stick contents in the amount of 12,49 % and 11,96 %. Then, the dust content of Caesio chrysozona fish stick is also higher than Abalistes stellaris fish stick as 2, 81% and 2,65 %. Furthermore, the carbohidrate content of Caesio chrysozona fish content showed higher rate than Abalistes stellaris fish stick in the level of 55, 12 % and 53, 77%. However, the fat content of Abalistes stellaris fish stick is higher than Caesio chrysozona fish stick where it amounts of 27, 91 % and 26, 11%. Meanwhile, the water content of Abalistes stellaris fish stick is higher than Caesio chrysozona fish stick as 3,72% and 3, 47 %.Keywords: fish stick quality; Abalistes stellaris fish; Caesio chrysozona fish