KARAKTERISTIK RENGGINANG DENGAN PENAMBAHAN DAGING IKAN TUNA (Thunnus sp) - Dyah Ayu Rakhmayeni; Mohammad Akbar; Fernando Wowiling; Fidel Ticoalu; Jenny I Manengkey; Luchiandini I Pamaharyani (Politeknik Kelautan dan Perikanan Sidoarjo, 2026)
This study examined the effect of adding tuna meat on the quality characteristics of rengginang, focusing on expansion capacity, sensory properties, and nutritional content. The research was conducted from October to November 2025 at the Processing Workshop of Politeknik Kelautan dan Perikanan Bitung and the Industrial Research and Standardization Center in Manado. An experimental design with three formulations was applied: control without tuna (A1), 10% tuna addition (A2), and 20% tuna addition (A3) based on 400 g of glutinous rice. The findings showed that increasing tuna concentration tended to reduce the expansion capacity of rengginang. The highest expansion was observed in the control treatment (71%), followed by A2 (69%), while A3 showed the lowest value. Sensory evaluation involving 60 panelists indicated that tuna addition significantly affected (P<0.05) appearance, aroma, taste, texture, and overall acceptability. In general, panelists preferred the control formulation, although the 10% tuna addition was still well accepted. Nutritionally, protein content increased with higher tuna concentration, reaching the highest value in A3 (11.25%). Fat content was also highest in A3 (23.20%). In conclusion, tuna addition enhances the nutritional value of rengginang, particularly its protein content; however, higher concentrations may reduce product expansion and consumer preference.Penelitian ini bertujuan untuk mengkaji pengaruh penambahan daging ikan tuna terhadap mutu rengginang, baik dari segi daya kembang, karakteristik sensoris, maupun kandungan gizi. Penelitian dilaksanakan pada Oktober–November 2025 di Workshop Pengolahan Politeknik Kelautan dan Perikanan Bitung dan Balai Riset dan Standarisasi Industri Manado. Metode yang digunakan adalah eksperimen dengan tiga formulasi, yaitu tanpa penambahan tuna (A1/kontrol), penambahan 10% tuna (A2), dan penambahan 20% tuna (A3) dari 400 g beras ketan. Hasil penelitian menunjukkan bahwa semakin tinggi penambahan tuna, daya kembang rengginang cenderung menurun. Perlakuan A1 menghasilkan daya kembang tertinggi (71%), diikuti A2 (69%), sedangkan A3 menunjukkan nilai terendah. Uji hedonik terhadap 60 panelis memperlihatkan bahwa penambahan tuna berpengaruh nyata (P<0,05) terhadap kenampakan, aroma, rasa, tekstur, dan daya terima. Secara umum, panelis lebih menyukai formulasi tanpa penambahan tuna, meskipun penambahan 10% tuna masih dapat diterima dengan baik. Dari sisi gizi, kandungan protein meningkat seiring bertambahnya konsentrasi tuna, dengan nilai tertinggi pada A3 (11,25%). Kadar lemak juga tertinggi pada A3 (23,20%). Secara keseluruhan, penambahan tuna mampu meningkatkan nilai gizi rengginang, khususnya protein, namun pada konsentrasi tinggi dapat menurunkan tingkat kesukaan dan daya kembang produk