Karakteristik Fisiko-Kimia Kukis dengan Penambahan Tepung Tulang Ikan Tenggiri (Scomberomorus commerson) - Nirmala efri hasibuan; Sumartini Sumartini (Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan, 2022)
Tulang ikan tenggiri (Scomberomorus commerson) merupakan salah satu limbah industri pengolahan ikan yang dapat digunakan sebagai sumber mineral. Pada penelitian ini tepung tulang ikan tenggiri dimanfaatkan sebagai bahan pengisi pada pembuatan kukis dan diharapkan mampu meningkatkan kandungan nutrisinya. Tujuan penelitian ini untuk mengetahui pengaruh fortifikasi tepung tulang ikan tenggiri pada pembuatan kukis terhadap sifat fisik, kimia dan mutu sensori (hedonik) kukis yang dihasilkan. Kukis dibuat dengan variasi perlakuan penambahan tepung tulang ikan yaitu 0, 10%, 20%, dan 30 %. Parameter yang diamati adalah hedonik, protein, karbohidrat, lemak, abu, air, kalori, kalsium, fosfor dan hardness. Hasil penelitian menunjukkan bahwa kukis dengan penambahan tepung tulang ikan tenggiri memiliki kalsium, fosfor, protein, lemak, kadar abu dan hardness yang lebih tinggi dibandingkan dengan kontrol. Berdasarkan hasil penelitian diperoleh bahwa sifat fisik, kimia dan hedonik kukis terbaik dihasilkan dari perlakuan fortifikasi tepung tulang ikan 10%, dengan kadar air 4,24%, protein 7,22 %, karbohidrat 55,40%, lemak 27,38%, abu 3,24%, kalsium 7,76%, fosfor 5,31 %, kalori 520 kkal, hardness 21,06 N, dan nilai rata-rata hedonik berdasarkan parameter kenampakan, bau, rasa, dan tekstur adalah 6,9-7,8. ABSTRACTNarrow-barred spanish mackerel fish bone (Scomberomorus commerson) is one of the fish processing industrial waste that can be used as a mineral source. In this study, the narrow-barred spanish mackerel fish bone flour was used to fortify the manufacture of cookies and is expected to increase the nutritional content. The purpose of this study was to determine the effect of adding the narrow-barred spanish mackerel fish bone flour to the manufacture of cookies on the physico-chemical properties and sensory quality (hedonic) of cookies based on experimental method. Cookies were made with variations in the addition of fish bone flour, namely 0, 10%, 20%, and 30%. Parameters tested were hedonic value, protein, carbohydrate, fat, ash, moisture, calories, calcium, phosphorus and hardness. The results showed that cookies with the addition of narrow-barred spanish mackerel bone flour had higher calcium, phosphorus, protein, fat, ash content and hardness compared to controls. Based on the results of the study, it was found that the best physico-chemical properties and hedonic of cookies were obtained from the addition of 10% fish bone flour. Cookies from this treatment had moisture content of 4,24%, protein 7,22%, carbohydrates 55,40%, fat 27,38%, ash 3,24%, calcium 7,76%, phosphorus 5,31%, calories 520 kcal, hardness 21,06 N, and hedonic average value based on appearance, odour, taste, and texture parameters of 6,9-7,8.