Karakteristik Fisikokimia dan Sensoris Biskuit dengan Penambahan Tepung Ikan Toman (Channa micropletes)

Abstract

ABSTRAK Tepung ikan toman merupakan produk hasil samping dari proses hidrolisis protein ikan toman (Channa micropeltes). Tepung ikan toman dapat menjadi sumber protein pada produk pangan salah satunya biskuit. Penelitian bertujuan untuk mengetahui pengaruh penambahan tepung ikan toman terhadap karakteristik fisikokimia dan sensoris biskuit. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan penambahan tepung ikan dengan lima taraf perlakuan yaitu 0%, 7%, 14%, 21% dan 28% tepung ikan terhadap total berat adonan biskuit. Hasil analisis penambahan tepung ikan toman sebanyak 28% memberikan nilai nutrisi biskuit ikan toman yang terbaik dengan kadar air 2,70%, kadar abu 8,09%, kadar protein 18,23%, kadar lemak 22,07% dan karbohidrat 48,91%. Hasil uji kesukaan menunjukkan penambahan tepung ikan toman (Channa micropeltes) berpengaruh terhadap persepsi rasa, aroma, teksur dan warna biskuit. ABSTRACT The byproduct of the protein hydrolysis process of toman fish (Channa micropeltes) is fish flour. Toman fish flour can be a source of protein in food products, such as biscuits. The aim of this study was to determine the effect of the addition of toman fish flour to the physcochemical and sensory characteristics of biscuits. The experimental design used was Completely Randomized Design with the addition of fish flour with five levels of treatment: 0%, 7%, 14%, 21% and 28% of fish flour to the total weight of the biscuit dough. The results of the analysis showed the addition of toman fish flour 28% provides the best nutritional value of toman biscuit with 2.70% water content, 8.09% ash content, 18.23% protein content, 22.07% and carbohydrate 48,91%. The results of the hedonic test showed that the addition of toman fish flour (Channa micropeltes) affectd the perception of taste, aroma, texture and color of the biscuits.