KUALITAS GIZI DAN NILAI TOTAL PLATE COUNT (TPC) SAMBAL IKAN LAIS SALAI - Dewi, Irra Chrisyanti; Choiriyah, Nurul Azizah (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2021)
ABSTRACTIn Kalimantan and Sumatra, Lais fish is usually processed into smoked fish. Along with changing lifestyles, there are opportunities for the development of processed lais fish sauce because of the high public interest in ready-to-eat products. The purpose of this study was to evaluate the nutritional content and TPC value of chili sauce made from salai lais fish and shallots. The ratio of smoked lais: shallots were 50:65 (F1), 75:40 (F2), 100:15 (F3). The chili sauce from smoked lais fish comprised of refining fried red chilies, fried shallots, chopped smoked lais fish, salt, sugar, and mushroom broth. The parameters tested were nutritional content and TPC value. The data obtained were tested using one way ANOVA with further DMRT test (p≤0.0)5. The moisture, ash, protein, and fat contents of the chili fish sauce was approximately 4.00-5.06%, 4.91-8.05%, 20.62-25.56%, and 43.44-53.90%, respectively. Meanwhile, the total product calories were approximately 568.88-631.17 kcal/100 g. Sample F2 had the highest levels of protein, fat, and calories. The total plate count (TPC) of the product was approximately 7.0 x 101 colonies/g – 2.2 x 102 colonies/g. The chili sauce product in this study met the SNI 7388: 2009.Keywords: shallot, lais fish, smoke, chilli sauce ABSTRAKIkan lais di Kalimantan dan Sumatra biasanya diolah menjadi ikan salai. Seiring dengan berubahnya gaya hidup, terdapat peluang terhadap pengembangan olahan sambal ikan lais karena tingginya minat masyarakat terhadap produk siap santap. Tujuan dari penelitian ini untuk mengevaluasi perbandingan ikan lais salai dan bawang merah terhadap kandungan gizi dan nilai TPC sambal. Perlakuan pada penelitian ini yaitu perbandingan ikan lais salai:bawang merah sebesar 50:65 (F1), 75:40 (F2), 100:15 (F3). Pembuatan sambal ikan lais salai sebagai berikut penghalusan dan pencampuran hingga rata cabai merah kecil, bawang merah yang telah digoreng, ikan lais salai cincang, garam, gula dan kaldu jamur bubuk. Parameter yang diuji adalah kadar gizi dan nilai TPC. Data yang diperoleh diuji menggunakan ANOVA one way dengan uji lanjut DMRT p≤0.05. Kadar air produk sambal ikan lais salai sekitar 4,00-5,06 %, kadar abu 4,91-8,05 %, kadar protein 20,62-25,56 %, kadar lemak 43,44-53,90 %, dan total kalori produk sekitar 568,88-631,17 kcal/100 g. Sampel F2 memiliki kadar protein, lemak dan kalori yang tinggi dibandingkan sampel F1 dan F3. Total Plate Count (TPC) produk sekitar 7,0 x 101 koloni/g - 2,2 x 102 koloni/g. Produk sambal pada penelitian ini memenuhi persyaratan SNI 7388: 2009.Kata kunci: bawang merah, ikan lais, salai, sambal