Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Fortifikasi Tepung Kepala Teri Sebagai Sumber Kalsium Terhadap Tingkat Kesukaan Ekkado (The Ekkado Preference Level Which Fortified by Anchovy Head Flour As Calcium Source)

Penelitian ini bertujuan untuk mengetahui konsentrasi terbaik tepung kepala teri pada ekkado yang paling disukai. Penelitian ini dilaksanakan di Laboratorium Teknologi Industri Hasil Perikanan dan Ilmu Kelautan serta Laboratorium Nutrisi Fakultas Peternakan Universitas Padjadjaran pada bulan April sampai Mei 2014.Metode Penelitian yang digunakan adalah metode eksperimental, perlakuan penambahan tepung kepala teri dengan konsentrasi berdasarkan jumlah daging ikan tenggiri sebesar 0%, 2,5%, 5,0%, 7,5%, dan 10%. Pengamatan dilakukan terhadap rendemen tepung kepala teri, kekenyalan (uji lipat), kadar air, tingkat kesukaan berdasarkan karakteristik organoleptik yang meliputi kenampakan, aroma, rasa, tekstur dan kandungan kalsium pada ekkado.Hasil penelitian menunjukkan bahwa penambahan tepung kepala teri dari 2,5% sampai dengan 10% masih disukai panelis namun konsentrasi 7,5% menghasilkan tingkat kesukaan yang paling disukai karena memiliki nilai alternatif tertinggi 7,99, kadar air 33,19% dan kandungan kalsium sebesar 135 mg/ 50 g ekkado.

The aim of this research was to found out the optimum flour concentration of anchovy head for the most prefered ekkado by the panelist. This research was conducted at the Laboratory of Fishery Industrial Technology Faculty of Fisheries and Marine Science and Laboratory of the Faculty of Animal Husbandry, Padjadjaran University in April until May 2014. The research used experimental method with the anchovy head was treated by flour addition in 0%, 2,5%, 5%, 7,5% and 10% concentrations based on the amount of mackerel fish meat. Observations were made on the yield of anchovy head, the chewiness (folding test), water content, the preference on the appearance of organoleptic characteristic, flavor, taste, texture end the calcium content of ekkado. The result showed that the addition of flour concentration from 2,5% to 10% was still desirable according to the panelists however 7,5% concentration was the most desirable compared to other treatments, has the highest alternative value of 7.99 , 33.19 % moisture content and calcium content of 135 mg/ 50 g of ekkado.