KARAKTERISTIK KERUPUK IKAN DARI BAHAN BAKU YANG BERBEDA DI UD. ES JAYA JUWANA, PATI-JAWA TENGAH

  • Tatty Yuniarti Politeknik Ahli Usaha Perikanan https://orcid.org/0000-0001-7716-8846
  • Dwi Hartono Teknologi Pengolahan Hasil Perikanan, Politeknik Ahli Usaha Perikanan
  • Asriani Asriani Teknologi Pengolahan Hasil Perikanan, Politeknik Ahli Usaha Perikanan
  • Sri Novalina Amrizal Program Studi Teknologi Hasil Perikanan, FIKP Universitas Maritim Raja Ali Haji

Abstract

This research aims to determine the effect of adding different fish raw materials to the quality of fish crackers. Research location in UD. ES Jaya & Jakarta Technical University Of Fisheries Laboratory. This research was conducted using a single factor Completely Randomized Design (CRD) method consisting of 3 treatments and 3 replications. Test parameters carried out: organoleptic SNI 8646:2018, water content SNI 2354.2:2015, ash content SNI 2354.1:2010, protein content SNI 01-2354.4-2006, fat content SNI 2354.3:2017, carbohydrate content by difference, hedonic quality and swellability. The analysis was carried out using single factor ANOVA analysis and further BNT test using SPSS 26 software with descriptive, quantitative and comparative data analysis. The test results of organoleptic raw materials are 8.03-8.15, water content is 75.69 – 81.46%, ash content is 0.48 – 3.64%, protein content is 14.21 – 19.07 %, fat content is 1.36 – 4, 65%. The test results of organoleptic fish crackers are 8.11 - 8.38, hedonic 3.77 - 3.96, swellability 254 - 433%, moisture content 11.67 - 13.03 %, ash content 2.27 - 2.63%, protein content 1.76 - 2 ,93%, fat content 0.46 – 0.70%, carbohydrate content 81.20 – 82.38%. The conclusion of the best product is the addition of milkfish raw materials with organoleptic values (appearance parameters 8, and taste 8), swellability 433%, hedonic 3.5, water content 11.67%, ash content 2.27%, protein 2, 93%, and carbohydrates 82.38%. Different fish raw materials have a very significant effect on the test values for swellability, ash content, protein content, and fat content.

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Author Biography

Tatty Yuniarti, Politeknik Ahli Usaha Perikanan

Program Studi Pemanfaatan Sumberdaya PErikanan

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Published
2022-04-30
Section
Articles