Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Karakterisasi Kimiawi Dan Organoleptik Pempek Dengan Penambahan Tepung Tulang Ikan Mas Asal Waduk Cirata

Penelitian mengenai karakterisasi kimiawi dan organoleptik pempek dengan penambahan tepung tulang ikan mas bertujuan untuk mengetahui jumlah tepung tulang ikan pada produk pempek yang paling disukai panelis. Penelitian dilaksanakan di Laboratorium Pengolahan Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran pada bulan Agustus sampai Nopember 2014. Metode penelitian yang digunakan adalah metode eksperimental dengan lima perlakuan yaitu penambahan tepung tulang ikan mas sebanyak 0, 5, 10, 15 dan 20% pada pempek. Parameter yang diamati adalah rendemen, karakteristik kimiawi (kadar air, kadar protein, kadar lemak, kadar abu) tepung tulang ikan, dan karakteristik organoleptik (kenampakan, aroma, tekstur dan rasa) pempek berdasarkan tingkat kesukaan menggunakan skala hedonik serta kadar kalsium pempek dan perlakuan paling disukai. Hasil penelitian dapat disimpulkan bahwa tepung tulang ikan mas menghasilkan rendemen 30%, karakteristik kimiawinya meliputi kadar air 10,56% kadar protein 12, 11%; kadar lemak 4, 07% dan kadar abu 2,5%. Karakteristik organoleptik terhadap kenampakan, aroma, tekstur dan rasa pempek pada dengan penambahan tepung tulang ikan mas hinga 15% masih disukai panelis. Kriteria rasa memiliki nilai terbesar dibandingkan kenampakan, aroma dan tekstur berdasarkan uji Bayes. Kadar kalsium pada pempek dengan penambahan 10% tepung tulang ikan mas adalah 0, 65 % jika dibandingkan dengan kontrol sebesar 0,18%.

The purposes of the research was to know the chemical and organoleptic characteristic of pempek which is added by Cyprinus carpio bone meal. The research conducted at The Laboratory of Processing Techology of Fishery of Faculty of Fisheries and Marine Science, Padjadjaran University in August until Nopember 2014. The research was using an experimental methods with five treatments: addition of 0% (as control), 5, 10, 15 and 20% of Cyprinus carpio bone meal. The chemical characteristic of Cyprinus carpio bone meal included water content, protein content, lipid content and ash content. The organoleptic characteristic of pempek product were appearance, aroma, texture and also taste. Calsium content from the pempek which is the best perform was observed. The result showed the rendemen of Cyprinus carpio bone meal was 30%., water content of 10,56%, protein content of 12, 11%; , lipid content of 4, 07% and ash content of 2,5%.The organoleptic characteristics showed the addition of 15% of of Cyprinus carpio bone meal were preffered by panelist. Taste criteria was better than appearance, aroma, texture based on Bayes test. Calsium content of pempek which is 10% Cyprinus carpio bone meal addition was 0,65% compared by control (0,18%).