PENGARUH MODIFIKASI PENGOLAHAN FISH FINGERS DENGAN CARA PENAMBAHAN PROSENTASE TEPUNG GANDUM YANG BERBEDA DAN PROSES PENGUKUSAN BAHAN BAKU PADA KUALITAS PRODUKNYA

Abstract

A fish finger is a battered and breaded fish product. So far fish fingers have been popular in abroad In Indonesia the product is rare to be found in the markets, because the production cost by the conventional method is still expensive and requires a big scale equipment. Therefore, modification of fish fingers processing for a small scale which is cheaper and simpler is needed. The objectives of the study is to know the effect of the different percentages of the wheat flour addition and the steaming process to the number of product damage, panellist preference and the proximate compositions of the product. The experiment was conducted by an experimental laboratory method and it was designed by a completely randomised block design. There were 4 levels of wheat flour addition namely 0.0%, 3.6%, 4.5% and 5.0% added to the mixture. Each of the treatment were done in three replications. Physical damage, sensory evaluation and proximate compositions of the product were used as variables of the product quality. Physical damage of the product were assessed using physical damage scoresheet. Sensory evaluation was conducted by 15 trained panellists. The products were evaluated using a 4 point hedonic scale of 4 for very tasty and 1 for not tasty. Data of physical damage and sensory evaluation were tested by the Friedman Test. Analysis of proximate compositions were done according to the Indonesian National Standard and the data were analysed by ANOVA. The results indicated that there was not any physical damage occurred on the products as the effect of the treatment. The sensory evaluation score of the product in the range of 2.67 to 3.0 was not different between the treatments. The wheat flour addition and the different percentage of wheat flour addition caused the protein content of the product was significantly lower (P>0.05) whereas the carbohydrate content was significantly higher (P>0.05) in the comparison with the products processed with no wheat flour added. The fat and the ash content of the product were not significantly different between the treatments. It can be concluded that the modified fish finger processing by wheat flour addition of different percentages 0.0%, 3.6%, 4.5% and 5.0% and the steaming process of the raw material could be applied as one of fish finger production methods for small scale because it is relatively cheaper and simpler in comparison with the conventional method. Fish fingers (fish sticks) merupakan makanan yang terbuat dari fillet ikan beku, berbentuk persegi panjang, berukuran 8 x 2 x 1 cm, dalam keadaan telah dibalur dengan batter (adonan) dan breadcrumbs dan telah mengalami penggorengan. Fish fingers sementara ini hanya popular di kiar negeri. Di Indonesia produk tersebut masih jarang dipasarkan, karena untuk memproduksinya secara konvensional membutuhkan peralatan yang besar dan mahal sehingga perlu dicari modifikasi pengolahan fish fingers yang lebih murah dan mudah Tujuan penelitian ini adalah untuk mengetahui ada tidaknya pengaruh penambahan prosentase tepung gandum yang berbeda dan proses pengukusan pada modifikasi proses pembuatan fish fingers terhadap mutu produk meliputi prosentase kerusakan fisik produk karena patah, nilai kesukaan panelis serta komposisi proksimat. produk Penelitian ini menggunakan metoda penelitian percobaan laboratoris dengan rancangan Blok Lengkap Acak. Ada 4 macam perlakuan prosentase penambahan tepung gandum yang dicoba yaitu 0.0%, 33.6%,4.5 % dan 5.0% dari berat seluruh bahan dan masing-masing perlakuan diulang 3 kali. Sebagai peubah adalah kerusakan fisik produk, nilai kesukaan panelis terhadap produk dan komposisi kimia. Data kerusakan produk dan data uji kesukaan diperoleh dari. hasil penilaian 15 orang panelis berdasarkan scoresheet hedonic scale ) Dibiayai oleh Bagian Proyek Peningkatan Kualitas Sumberdaya Manusia Dirjen Dikti,Depdiknas 2001 Staf Pengajar Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro (nilai 1 tidak enak, nilai 4 enak sekali) dan data diuji dengan uji Friedman Test. Komposisi proksimat ditentukan berdasarkan prosedur Standar Nasional Indonesia (SNI), dan datanya dianalisis dengan ANOVA. Hasil penelitian menunjukkan bahwa tidak terjadi kerusakan fisik produk akibat perlakuan. Nilai kesukaan panelis terhadap produk yang berkisar antara 2.67-3.0, tidak berbeda diantara perlakuan. Penambahan tepung gandum dan besarnya prosentase penambahan tepung gandum yang berbeda hanya menyebabkan kadar protein fish fingers lebih rendah (P>0.05) dan sebaliknya kadar karbohidrat menjadi lebih tinggi (P>0.05) dibandingkan dengan fish fingers dari perlakuan yang tidak ditambah tepung gandum. Sedangkan kadar lemak dan kadar abu fish fingers tidak berbeda diantara perlakuan. Dapat disimpulkan bahwa modifikasi pengolahan fish fingers dengan cara penambahan prosentase tepung gandum sebesar 0.0%, 3.6%, 4.5% serta 5.0% yang diikuti dengan proses pengukusan bahan baku bisa digunakan sebagai salah satu cara pengolahan fish fingers yang relatif lebih mudah dan lebih murah untuk skala kecil dibandingkan dengan cara konvensional.