Karakteristik Kerupuk Panggang Ikan Lele (Clarias gariepinus) dari Beberapa Perbandingan Daging Ikan dan Tepung Tapioka

Abstract

ABSTRAK Penelitian ini bertujuan untuk mempelajari karakteristik kerupuk panggang dari ikan lele (Clarias gariepinus) yang diolah dengan perbandingan daging ikan dan tepung tapioka yaitu L1= 20:100, L2= 30:100 dan L3= 40:100 (b/b) dengan 3 kali ulangan. Kerupuk diolah melalui tahapan pengadukan adonan, pencetakan, pengukusan, pengirisan, pengeringan, penggilingan menjadi butiran dan pemanggangan. Kerupuk dipanggang menggunakan alat pemanggang kerupuk berupa moulding yang terbuat dari plat besi berbentuk bulat dengan diameter 7,5 cm, ketebalan 1 cm, yang dilengkapi dengan sistem pemanasan. Butiran kerupuk dimasukkan ke dalam moulder, kemudian ditutup dan dipanggang pada suhu 200±3 °C selama ±13 detik. Ketika moulder dibuka maka kerupuk akan mengembang. Pengamatan kerupuk panggang dilakukan terhadap analisis proksimat, aktivitas air (a w), pengembangan volume, profil tekstur, warna, struktur mikroskopis serta uji sensori. Hasil penelitian menunjukkan bahwa semakin besar proporsi daging lele berpengaruh nyata terhadap peningkatan nilai gizi (kadar protein dan lemak) namun peningkatan sifat sensori seperti aroma, kerenyahan dan rasa kerupuk panggang pada proposi daging lele 30% tidak berbeda dengan 40%. Sebaliknya semakin besar proporsi daging lele yang digunakan berpengaruh terhadap menurunnya kadar air, nilai a w dan kecerahan kerupuk yang dihasilkan. Perbandingan daging ikan lele dan tepung tapioka sebesar 30:100 (b/b) merupakan rasio perbandingan yang dapat menghasilkan kualitas kerupuk panggang terbaik dengan kadar protein sebesar 6,79±0,54%, kadar lemak sebesar 5,99±1,04%, pengembangan volume sebesar 886,21±67,81%, kerenyahan sebesar 11,51±3,28N dan warna dengan nilai tingkat kecerahan (L*) sebesar 82,62±0,20, kemerahan (a*) 5,01±0,20 dan kekuningan (b*) 20,37±0,50, dengan aroma, rasa dan kerenyahan paling disukai oleh panelis. KATA KUNCI: kerupuk panggang, nilai gizi, Clarias gariepinus, uji sensori ABSTRACT The research aims to study the characteristics of grilled catfish (Clarias gariepinus) crackers processed with various ratios of fish meat and flour. Comparison of catfish meat and tapioca flour (w/w) consists of three levels; L1 = (20:100,) L2 = (30:100) and L3 = (40:100) with 3 replications. Crackers were processed by mixing the dough, followed by molding, steaming, slicing, drying, then grinding into granules (gritf) and then finally grilled. The crackers was using a moulder, a round-shaped moulder with a diameter 7.5 cm and a thickness of 1 cm, equipped with a heating system. Granulated crackers was put into the chamber, then grilled at temperature of 200±3 °C for ±13 seconds. Once the moulder chamber was opened, crackers will expand masively. Assessment was done on proximate analysis, water activity (a w), volume expansion, texture profile, colour, microscopic structure and sensory evaluation. The results showed that higher proportion of fish meat increased the nutritional value (fat and protein content), however the increase of sensory properties such as aroma, crispiness, and flavour in the meat proportion of 30% and 40% was not different. Conversely, higher proportion of meat decreased the moisture content, a w value and brightness, of grilled crackers. Based on the quality parameters, the crackers with the ratios of meat and tapioca flour (w/w) of 30:100 produced the best product which had protein content of 6.79±0.54%, fat content of 5.99±1.04%, volume expansion of 886.21±67.81%, crispiness of 11.51±3.28N and color with a value of the brightness (L*) of 82.62±0.20, redness (a*) 5.01±0.20 and yellowness (b*) 20.37±0.50. This treatment also produced most preferred aroma, flavour and crispiness at product by the panelists.