PENGARUH PENAMBAHAN TEPUNG AMPAS TAHU TERHADAP KADAR SERAT PANGAN DAN KARAKTERISTIK ORGANOLEPTIK OTAK-OTAK IKAN PATIN

Abstract

Abstrak Saat ini pemanfaatan ampas tahu kurang maksimal, padahal ampas tahu memiliki banyak kelebihan seperti mengandung protein, mengandung serat, murah dan mudah didapat. Berdasarkan permasalahan tersebut maka penelitian ini melakukan penambahan tepung ampas tahu pada produk otak-otak ikan. Konsentrasi penambahan tepung ampas tahu yang diberikan yaitu 0%, 5%, 10%, dan 15% dari berat daging ikan. Metode yang digunakan dalam penelitian ini yaitu eksperimen. Data yang diperoleh dianalisis menggunakan ANOVA (Analysis of Variance) untuk mengetahui pengaruh perlakuan terhadap kadar serat pangan dan karakteristik Organoleptik otak-otak ikan. Analisa parameter organoleptik menggunakan Kruskal-Wallis. Penentuan perlakuan terbaik menggunakan metode de Garmo. Hasil penelitian menunjukkan hasil terbaik pada perlakuan 5% penambahan tepung ampas tahu dengan kadar serat pangan sebesar 6,65%, serat pangan larut 2,69%, serat pangan tidak larut sebesar 3,96%, protein sebesar 9,41%, kadar air sebesar 51,33%, lemak 1,09%, abu 1,97%, karbohidrat sebesar 36,20%, hedonik kenampakan sebesar 3,52, hedonik aroma sebesar 3,34, hedonik rasa sebesar 3,54, hedonik tekstur sebesar 3,52 dan kekenyalan sebesar 9,32. Kata kunci : Otak-otak ikan, tepung ampas tahu, eksperimen, perlakuan Abstract Currently the use of tofu dregs is not optimal, even though it has many advantages such as containing protein, containing fiber, cheap and easy to obtain. This research was carried out by adding tofu dregs flour to fish brains products. The concentration of adding tofu dregs flour given was 0%, 5%, 10%, and 15% by weight of fish meat. The method used in this research was experiment. The data obtained were analyzed using ANOVA (Analysis of Variance) to determine the effect of treatment on levels of dietary fiber and organoleptic characteristics of fish brains. Organoleptic parameter was analyzed using Kruskal-Wallis. Determination of the best treatment was applied the de Garmo method. The results showed the best results in the treatment of 5% addition of tofu dregs flour with food fiber content of 6.65%, soluble food fiber 2.69%, insoluble food fiber of 3.96%, protein of 9.41%, high levels of water was 51.33%, fat was 1.09%, ash was 1.97%, carbohydrate was 36.20%, appearance hedonic was 3.52, aroma hedonic was 3.34, taste hedonic was 3.54, texture hedonic was 3.52 and the elasticity was 9.32.