The addition of snakehead fish (Channa Striata) and bitter ginger (Zingiber zerumbet L) to fish floss - Windawati Dewi; Tri Marta Fadhilah (Alma Ata University Press, 2021)
ABSTRAKLatar Belakang: Abon ikan merupakan jenis makanan olahan yang terbuat dari ikan yang diberi beberapa bumbu, cara pengolahannya dengan pengukusan dan penggorengan. Ikan gabus mengandung protein yang lebih tinggi dibandingkan jenis ikan lainnya. Lempuyang gajah dapat digunakan untuk obat gatal, perut nyeri, disentri, sesak nafas, wasir, cacing dan penambah nafsu makan. Tujuan: Untuk menganalisis skor dan uji perbedaan pada uji inderawi, uji hedonik, kadar albumin, kadar air, dan kadar abu pada abon ikan gabus dengan lempuyang gajah. Metode: Desain penelitian yang digunakan adalah eksperimental dengan 2 faktor 3 taraf perlakuan terdiri dari daging ikan gabus 90%, 80%, 70% dan lempuyang gajah 10%, 20%, 30%. Hasil: Hasil skor uji inderawi dari indikator aroma, tekstur, dan rasa tertinggi pada formula 1 (90% ikan gabus : 10% lempuyang gajah) dan dari indikator warna tertinggi pada formula 2 (80% ikan gabus : 20% lempuyang gajah). Sedangkan uji beda inderawi menggunakan analisis Kruskall Wallis untuk uji beda inderawi didapatkan hasil yang memiliki perbedaan signifikan yaitu aroma,tekstur dan rasa (P-Value < 0,05). Uji hedonik tertinggi di masyarakat umum termasuk dalam kategori suka (77%) dengan perbandingan ikan gabus 70% dan lempuyang gajah 30%, sedangkan pada mahasiswa gizi termasuk dalam kategori suka (69,57%) dengan perbandingan ikan gabus 80% dan lempuyang gajah 20%. Dari hasil penelitian ini untuk kandungan albumin tertinggi pada formula 1 sebesar 2,57%, kadar air ketiga formula belum sesuai dengan SNI 01-37707-1995 dan kadar abu ketiga formula sudah sesuai dengan SNI 01-37707-1995 pada produk abon. Kesimpulan: abon ikan gabus dengan lempuyang gajah dapat diterima oleh masyarakat.KATA KUNCI: abon ikan; albumin; ikan gabus; lempuyang gajahABSTRACTBackground: Fish Floss is a type of processed food made from seasoned fish, which is processed by steaming and frying. Snakehead fish contain higher protein than other fish. Bitter ginger can be used for itching medicine, stomach pain, dysentery, asphyxiate, hemorrhoids, worm disease and appetite enhancer. Objectives: For analyzing scores and test differences in sensory test, hedonic test (preference), albumin content, water content, and ash content in Snakehead fish with the addition of Bitter Ginger.Methods: The research design that was used was experimental with 2 factors 3 treatment levels consisting of 90%, 80%, 70% snakehead fish’ meat and 10%,20%,30% bitter ginger. Results: the result of sensory test scores from indicators of the aroma, texture, and highest test in formula 1 (90% snakehead fish: 10% bitter ginger) and from the highest color in formula 2 (80% snakehead fish: 20 % bitter ginger). Meanwhile, the sensory difference test using Kruskal Wallis analysis for sensory difference test showed that the result had significant differences such as aroma, texture and taste (P-Value <0,05). While the highest hedonic test in general public was included in like category (77%) with the ratio of 70% snakehead fish and 30% bitter ginger, in nutritional science department students were included in like category (69.57%) with the ratio of 80% snakehead fish and 20% bitter ginger. From the result of this research for highest albumin content in formula 1 was 2.57%, water content for all formulas are not appropriate with SNI 01-37707-1995 in fish floss products because it has more than 7% and ash content for all formulas are already appropriate with SNI 01-37707-1995 was less than 7%. Conclusions: Fish floss with the addition of bitter ginger can be accepted by society. KEYWORDS: albumin; Bitter ginger; fish floss; Snakehead fish